Marion’s Kitchen Condiments and Sauces recipes | Marion's Kitchen (2024)

FAQs

What soy sauce does Marion Grasby use? ›

I like to use 'light soy sauce' as my everyday variety (use this if ever a recipe of mine calls for soy sauce), dark soy sauce (which adds a more rich colour to dishes), and a dark sweet soy sauce, like Indonesian kecap manis.

In 2010, after finishing at MasterChef, Grasby started her own food company called Marion's Kitchen, which makes a range of meal kits including Pad Thai, San Choy Bow and Thai curries, as well as stir-fry sauces, marinades and salad dressings.

You'll often see a distinction within brands between a regular and a “premium” product. The difference is that the premium soy sauce is the first batch extracted from the fermentation process.

That's right—mayonnaise! According to sales figures, the creamy sandwich spread regularly accounts for more than $2 billion in annual revenue. Many consider mayo to be the top condiment in the U.S. What's the top condiment worldwide?

Ketchup, mustard, and mayo are some classic staples. If you were to guess ketchup as America's top pick, you might have been right a couple of years ago.

MustKetch^® is so much more than just Mustard and Ketchup. Discover new food pairings and unlock the unlimited potential of your two favorite condiments!

The Marion's Kitchen journey started in 2010. Cook, media publisher and businesswoman Marion Grasby, together with her mum Noi, set out to create a range of tasty food products for people who love eating and living well.

These days, Grasby lives in Noosa with husband Tim Althaus, and their two children. She runs her own Thai-inspired food company, Marion's Kitchen, and recently launched CookDineHost, a one-stop online shop for her cookbooks, kitchen kit and homewares.

From the verb coquere came the later Latin noun coquina, meaning “a kitchen.” With some changes in pronunciation, coquina came into Old English as cycene. This became Middle English kichene and finally modern English kitchen.

What brand of soy sauce do Japanese restaurants use? ›

Koikuchi shoyu is the most commonly used soy sauce in the Japanese kitchen, and it's likely what you think of when you think of soy sauce. Most major supermarket brands available in the US, like Kikkoman's All-Purpose Naturally Brewed Soy Sauce, don't indicate a type on the label, but they are koikuchi shoyu.

Koikuchi (dark) soy sauce is the standard type of soy sauce used these days and accounts for about 80% of soy sauce production in Japan. With a nice balance of salty and savory, it's the kind you will usually see at your local sushi restaurant and the one most commonly used in Japanese cooking.

The soy sauce in sushi restaurant is a special blend called nikiri soy sauce. If you use soy sauce as it is, the flavor will be too strong and will kill the taste of the sushi. Nikiri is a soy sauce traditionally used in sushi restaurants to enhance the cuisine.

The biggest difference between Chinese and Japanese soy sauce is that Japanese soy sauces are brewed with roasted wheat instead of wheat flour. Japanese soy sauce also uses a bit less salt and the final brew errs on the sweeter side.