Kitchen Staples

Below are all the dry-ingredients I consistently keep in stock. For me, I primarily cook asian recipes so I find all of these recipes to be extremely useful. I suggest you buy these in bulk at your local grocery store if you’re trying to get more bang from your buck.

  • Beans: black beans, chickpeas, red lentils, white beans. These can be bought canned for less preparation time.

  • Grains: quinoa, rice, black rice, farro, noodles,

  • Chopped peanuts, almonds

  • Cashews

  • Seeds: sunflower, chia, hemp

    Spices: curry, cumin, garlic, red chili flakes, chili powder, paprika, pepper, Himalayan salt (healthiest salt) bay leaves, nutritional yeast

  • Cornstarch 

  • Oats

  • Soy sauce or coconut aminos

  • Rice vinegar

  • Vinegar

  • Sake

  • Mirin

  • Tahini

  • Black vinegar

  • Vegan fish sauce

  • Coconut milk

  • Nut Butters (almond, peanut butter, cashew)

  • ketchup with no fructose corn syrup

  • whole ground mustard

  • gochujang

  • miso paste

  • Oils (avocado, sesame, and olive)

Bryn Yasui