hoisin

Hoisin is a thick, dark reddish-brown sauce used in Chinese and East Asian cooking. It has a distinctive sweet, salty, and slightly tangy flavor with notes of garlic and sesame. It is commonly employed as a glaze for meats, a dipping sauce for dim sum and Mu Shu wraps, and as a flavoring in stir-fries. In Vietnamese cuisine it is also used as a dipping sauce and to season certain dishes. Hoisin is often associated with Cantonese-style cooking and is widely used in Chinese-American and fusion recipes.

Ingredients and preparation: Commercial hoisin is typically based on soybean paste and combined with sugar or another sweetener, vinegar, and spices such as garlic, chilies, and sesame seeds. The mixture is designed to be thick and glossy, making it suitable as a glaze or dip. Some formulations add thickeners, caramel color, or other aromatics, and a few variants may include wheat flour, which can affect gluten content.

Origin and usage: Hoisin originated in Cantonese cuisine and has since become a common component in various Chinese and Southeast Asian dishes, as well as in modern fusion cooking. It is commonly sold in jars and found in supermarkets worldwide. Storage: Unopened bottles can be stored in a pantry; once opened, refrigerating hoisin helps maintain quality, and the sauce should be used within several months after opening.