Chinese food seasoning brand " Li Kum Kee ".
A global luxury brand of Chinese seasonings, we started our history by creating the first oyster sauce.
Lee Kum Kee, made by Esubee Foods with over 130 years of authentic Chinese techniques and deliciousness, as well as spices and herbs, is a very popular product in Japan and is loved at Japanese dining tables.
Lee Geum Kee is often talked about on SNS.
Lee Geum Kee has many seasonings that are unfamiliar to Japanese people, so some people may want to try them but are hesitant. !
So this time, we will be introducing Lee Kum Kee's bean sauce, chili oil, and seasoned miso all at once!
Please try this opportunity.
Click here for a list of Lee Kum Kee products
Bean sauce ( doubanjang )
We pay special attention to natural spiciness and mellow umami so that the entire dish is delicious. It's a basic bean sauce that doesn't interfere with the flavor of the ingredients, so it can play a leading role or a supporting role in any dish you make.
Just like adding dried chili peppers, it can be used in a wide variety of dishes, including Chinese, Japanese, and Western dishes.
Chili pepper sauce ( with mustard miso and garlic)
The spiciness is mellow, with just the right amount of acidity, and is slightly sweet. In Hong Kong, it is mainly used as a tabletop seasoning for dim sum and noodles, but it is also recommended for cooking.
In particular, it has a good balance of spiciness, sourness, and sweetness, so it is useful for Southeast Asian-style dishes such as nasi goreng-style fried rice and Thai-style fried rice noodles!
Teochew Chili Pepper Oil ( Chaoshu Rayu )
Just a few drops of it on wontons or ramen noodles will really accentuate the flavor. It is also useful for making spicy dishes even spicier and hotter, such as dandangan and hot pot.
An easy way to use it is to add dim sum. Anyway, the compatibility with the gyoza is the best, and the whole spices are in it, giving it a really punchy flavor.
Please try it in various dishes according to your preference.
Malajang
A rich and fragrant Sichuan-style spicy seasoning made with soybean miso, pepper and chili pepper.
The numbing spiciness and spicy aroma of Chinese pepper combine with chili pepper to create the deep spiciness of authentic Sichuan.
In addition to stir-fried dishes and mapo tofu, it can also be used as a dipping sauce for ramen, hotpots, and gyoza.
Dried shrimp spicy sauce (star shrimp shanrajang)
A chili oil type spicy seasoning with plenty of chopped chili peppers, dried shrimp, zha cai, and bean drums. It can be used in a variety of dishes as it can be mixed, dipped, served as a side dish, and can be used without cooking.
It is a convenient seasoning that is delicious whether you put it on rice or eat it as is.
Click here for a list of Lee Kum Kee products
Mala Hongyo Rajang
A spicy chili oil seasoning with Sichuan peppercorns and Yunnan chili peppers for a spicy kick.
It also contains bean drums, garlic, Chinese spices, and soy sauce, so it has a rich flavor with both salty and sweet tastes. It is useful for spicy dishes, from gyoza sauce to stir-fries.
Large spicy dried shrimp chili pepper oil
This chili oil has a lot of ingredients, including chili peppers, dried shrimp, shrimp sauce, garlic, and soy sauce. Although it is extremely spicy, it has a rich umami and salty taste thanks to the rich shrimp flavor.
It can be used for all purposes such as dim sum, fried rice, noodles, and stir-fried dishes.
Guminjang
This is an easy-to-make sauce for Tou Fei Chicken Wings (cumin-flavored Tou Fei Chicken), which is very popular in Hong Kong.
The base is soy sauce or oyster sauce, and plenty of cumin is used to add just the right amount of spiciness and the umami of garlic. The taste that makes you want beer can be used in a wide range of dishes such as stir-fries.
Char siu soup
This is a pickled sauce that allows you to easily make authentic Cantonese-style char siu using sweet miso sauce with spices and maltose.
It can be used not only for chashu, but also as yakiniku sauce (kanarojan) for chicken wings and spare ribs.
Click here for a list of Lee Kum Kee products
Shrimp sauce (shrimp miso)
It has a unique, strong odor, and is mixed with soup and used in stir-fries and steamed potatoes. It also goes well with meat and is recommended for boiling spoiled milk or as a sauce for shabu-shabu.
When used as a seasoning for fried chicken, it adds richness and flavor and is quite delicious.
Hong Kong Curry Jeans
This sauce recreates the taste of the classic soul food curry fish balls sold at street food stalls in Hong Kong. The curry sauce uses more than 10 types of spices to create a rich and spicy flavor with a strong sweetness and spiciness. It can be used in a wide range of curry-flavored dishes.
Chu Hou Jiang (Chu Hou Jiang)
The rich flavor produced by soybeans is complemented by a mellow flavor and subtle sweetness, resulting in a richly flavored miso.
In Hong Kong, it is often used in stew meat dishes such as beef belly stew with pork belly sauce, but it is also great for stir-frying meat and vegetables with miso, and grilling chicken and fish with miso!
Soumeiji (plum sauce)
It is a jam-like sweet sauce that has a harmonious sweetness with the sourness of plums and the flavor of ginger. It is recommended for use in sauces for meat dishes such as chicken saute, sweet and sour dishes such as sweet and sour pork, and as a substitute for sugar for a refreshing and refreshing sweet taste. It can be used not only for cooking but also for sweets, such as on plain donuts or waffles, or on ice cream or yogurt.
