Panko breadcrumbs, flour and starch.

You may be familiar with panko breadcrumbs, which are the Japanese version of what we simply know as "breadcrumbs." Breadcrumbs are, in short, dried bread crumbs used in a wide range of dishes — in Denmark typically for breading fish and krebinetter, or as one of the layers in an old-fashioned apple cake. However, that's not quite the case in Japan, where panko originates. Panko is produced by baking bread using electricity, which ensures a loaf baked completely without crust. The crustless bread is then ground into fine crumbs. This produces a breadcrumb that is crisper and lighter, and panko manages to retain this texture even after cooking.

"Hos" — "at" or "with" (typically meaning "at someone's place" or "in the home of") Den Kinesiske Købmand you'll find a wide selection of not only panko breadcrumbs but also various types of flour and starch. In Asian cuisines different kinds of flour and starch are used, so it's important for your cooking that you have access to the right products.

Rice paper for both sweet and savory cooking.

Rice paper is frequently used especially in Vietnamese cuisine, where it serves as the wrapping for fresh spring rolls — or regular spring rolls. Rice paper comes in round sheets that are thin and almost transparent. They typically consist of rice flour, tapioca flour, salt and water, which means their flavor is very neutral. They can therefore be used for much more than just spring rolls, and are certainly not limited to savory cooking. (The original text ends abruptly with "Hos".) Den Kinesiske Købmand Can you find authentic rice paper, which in Vietnamese is called bánh tráng?

Tteokbokki - Korean street food

Tteokbokki is the name of a popular Korean dish made from long, cylindrical rice cakes. In appearance they can somewhat resemble a type of pasta, and they also have a soft texture. In Korea tteokbokki is often eaten as street food, where it’s available in many different varieties. There are variations both in the ingredients the tteokbokki is combined with — such as fish or pork — and in the sauce used to season it. Gochujang or gochugaru, which are two Korean types of chili, are often added. This helps give tteokbokki a strong, spicy flavor.

Fenugreek seeds and other beans, seeds, grains and nuts

"Hos" — "at" or "with" (typically meaning "at someone's place" or "in the home of") Den Kinesiske Købmand you can always find a wide selection of beans, seeds, grains and nuts. There is often a significant difference between what is used in Danish cooking and what is used in many Asian cuisines, which is why an authentic selection is essential if you want to make real Asian food.

In many Asian cuisines, sesame seeds are a recurring ingredient, used both toasted and raw, black as well as white. In addition, we also have a wide selection of ingredients such as fenugreek seeds, coriander seeds, cardamom and other seeds that typically go into many types of curry. Curry is a spice blend that gets its flavor from a broad range of spices. Here it is important that whole seeds are used to make the curry blend.