Hoisin: How to Use This Umami-Rich Sauce

Technically, hoisin means “seafood” in Cantonese, however this umami-packed sauce contains no sea creatures at all. In fact, hoisin is vegan by nature as it’s made from fermented soy beans, galic, sugar, sesame oil, vinegar, and chilies. Sometimes referred to as “Chinese Barbecue Sauce” or “Peking Sauce”, hoisin sauce is a delicious condiment or cooking sauce for any food needing that extra kick of savory depth. Pick up a bottle at any well-stocked grocery store.

Flavor and Texture of Hoisin Sauce

Deep brown and slightly reddish in color, hoisin is reminiscent of American barbeque sauce in regards to texture. The thick and sticky nature of this ingredient makes it perfect for coating various meats in umami richness. When it comes to taste, this sauce brings a hint of sweetness to any dish as well as a high level of salt. 

Storage and Usage for Hoisin Sauce 

When stored properly, an open bottle of hoisin can last up to a year in the refrigerator. If it’s taking a little longer to get through a whole bottle, keep an eye out for signs that the hoisin might be going bad, such as mold or a foul odor. However, if the bottle is still sealed, it’s perfectly fine stored in a cool dark spot, such as the pantry.

Hoison works great when used as a condiment on items such as Vietnamese pho, seared salmon, or summer rolls. Try this sauce as a cooking liquid in dishes such as a stir-fry, braised tofu, or on Peking duck. Give this multi-purpose ingredient a try as a barbeque sauce on your next rack of ribs or on a big plate of chicken wings

Feature Image: Flickr user avlxyz (CC BY-SA 2.0)

0 0 votes
Article Rating
Notify of
Inline Feedbacks
View all comments