Kitchen Essentials

Here’s my personal list of kitchen essentials – ingredients always on hand.

bag of potatoes (usually organic)
bag of onions (usually organic)
bag of organic carrots
garlic
scallions
shallots (This is a more recent addition. Great for salad dressings as we no longer purchase pre-made dressing.)
ginger – occasionally fresh and freeze the remainder
1-2 cartons of cage free eggs
milk

KOREAN
soy sauce – 간장
sesame oil – 참기름
sesame seeds – 볶은 깨
red pepper flakes – 추가루
red pepper paste – 고추장
seasoned roasted seaweed sheets (laver) – 김
unseasoned roasted seaweed sheets (laver) – 김
dried seaweed – 미역
fermented soybean paste – 된장
dried anchovies – 마른멸치
sushi rice – 쌀
black rice – 흑미
short grain brown rice
mung beans
dried korean pastas (bibim-nyang-myun, jap-chae, somen)*
pickled radish – 단무지

(List of local Korean markets around Boston, MA)

OTHER ASIAN SEASONINGS
oyster sauce
hoisin sauce
fish sauce
sake
pad thai sauce & noodles
sambal olek
dry mustard powder
wasabi powder

GENERAL SEASONINGS
white vingear
balsamic vinegar
apple cider vinegar
rice vinegar
champagne vinegar (for a nice light subtle vinagrette)
vegetable stock
mayonnaise
mustard (Dijon, yellow or German, and grain)
ketchup
honey

OILS
canola oil (large container)
olive oil

DRY SEASONINGS
sea salt
whole pepper
red pepper flakes
nutmeg
paprika
cayenne
bay leaf
dried parsley (although fresh is ideal, dried is handy in a pinch)
dill

thyme plant
rosemary plant (which died – so dried)

CHEESES
sliced swiss
sliced american
sliced cheddar or pepperjack
shredded mozzerella
fresh mozzerella
parmesan – whole and/or grated

FREEZER
Imitation crabmeat
Frozen petite peas

* used to also always have dried jajang noodles and sauce

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