When It Comes to Asian Markets, There’s No One Size Fits All
When a recipe mentions that a particular ingredient can be found at an Asian market, it triggers my eyebrows to rise as I wonder, “Which kind?”. Whenever I write a recipe and use that same pointer for cooks, I try to offer specifics. It’s easier in books and on this website, where I have space to clarify (e.g., head to a Chinese market for the best doubanjiang selection). However, it’s harder when I freelance for print, in which case there are tight column inches and page space restrictions.