Shopping at H-MART soon

last year

About a 50-60 minute drive will get me to a great, big H-MART. It's a huge, asian grocery store with anything anyone could possibly ever want asian. I like to go once a year to stock up on various staples and stuff. It was there 3 years ago, that I found my beloved 32 inch wok pan with lid made by Dream Chef. I adore this wok and use it practically everyday for everything. It will do all that you want in a wok, but is super lightweight. (as am I, heh-heh.) I'm planning another trip out there soon, and am curious as to what you like to have on hand asianwise?

Featured Answer

Elmer J Fudd

last year

" Hit every isle and take our time. "

Good advice when going to Hawaii or the Bahamas.

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Comments (47)

Fun2BHere
last year
last modified: last year
My grocery store has most of what I need, so if I go to the Asian market, I'm usually looking for produce that I don't see elsewhere. I also like to look at the various furikake blends to see if there's anything new to try.

I keep various condiments and seasonings on hand plus rice paper and rice noodles.
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Toronto Veterinarian
last year
Chili-Garlic sauce, Black Bean sauce, Hoi Sin sauce, dried mushrooms, and rice noodles.
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LoneJack Zn 6a, KC
last year
I like the Silver Swan brand soy sauce made in the Philippines. Black rice wine, Dynasty brand Szechwan chili sauce. I usually buy some Shallots that are always way cheaper there. Sometimes I'll buy a pork belly to roast and divide/freeze for use in pork fried rice.

I can get most other things at the grocery store.
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John Liu
last year
last modified: last year
I like H-Mart! There is one about 1/2 mile from me. My dad complains about it not being "Chinese" and is looking forward to the new Ranch 99 coming, and if traffic isn't an issue I'll go to Uwajimaya, the awesome Japanese grocer, but really everything one needs is at H-Mart at reasonable prices in good quality - except they don't do organ meats and bones much.

Okay, what to have on hand pantry-ish Asian-wise, I like to have:

- Rice and noodles. Some fresh noodles, some dried, and of course the Patron Saint of the Everyman noodle, the Holy instant ramen noodle aka The Lifesaver Noodle.

- Chinese sausage, firm tofu, smoked tofu, water chestnuts, bamboo shoots, dried mushrooms, nori, kombu, bonito flake, canned ube, some dried peppers.

- Shoyu, sake (cooking, drinking), mirin, Shaoxing wine, siracha, wasabi, fish/oyster sauce, plum sauce, Hoisin sauce, Yoshida sauce, and "Japanese BBQ Sauce" (its a brand). ALSO sesame oil, how could I forget.

- For the freezer, dumplings, bao, edamame, wonton skins, shrimp, fish and fish balls. A couple ducks. It is hard to feel secure without a duck in the freezer, and you need an extra one for backup.

For fresh veg, I tend to buy on the day of, but while at H-Mart one of course picks up a fistful of green onions. For fresh fish, I always get some of the sashimi grade salmon and roe, some mackerel or crab, maybe some shellfish. Meat wise, I have a hard time resisting the thinly cross-sliced beef ribs (like for Korean BBQ). Oh, sometimes they have Sapporo "Black" beer.

Nibbles - steamed pork buns, onigiri, noodle bowl . . . you don't want to shop hungry after all. If you do, all those cute Asian sweets and drinks tend to fill your cart and you're trying to figure why you spent $50 on Pocky and Pocari Sweat.
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foodonastump
last year
I haven’t worked my way up to these yet.
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Elmer J Fudd
last year
last modified: last year
What ingredients do you substitute when making stir-fried womb and bung?

Everyone knows (and appreciates) the variability of food traditions from one region to another in China. On my first visit to Hong Kong, I was told that Cantonese people eat any part of anything with 2 or 4 legs, except for tables and chairs. We accidently wandered into a gourmet exotic specialty Cantonese restaurant and finding literally nothing on the menu we would consider eating, we smiled and walked out,
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nicole
last year
We have a large Asian Market. I haven't been in years. I used to buy fish sauce & Bee & Flower soap. Maybe some fresh bean sprouts.
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plllog
last year
I loved your quesetion. I don't cook "Asian". The older ladies just laughed at me when I attempted to learn wok, and gently did the grandmotherly you're good at other things type of smiles. That said, I was surprised to see I had many of the things on John Liu's list. There are many Asian stores of different varieties, but the supermarkets have a lot of the same products. Since the pandemic, there are fewer fresh offerings. The big national chain affliate used to have things like rambutan (yum!). They still have basics like reasonably priced lemongrass, and more common vegetables often used in Asian cooking, but not so much the grace notes....but the parking at the Asian stores is abysmal.
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hobbitmom
Original Author
last year
thank you all for the good ideas.

John: what? no durian fruit??? I am really embarrassed to admit that I have never, ever in my whole life, tasted duck. Im afraid it's going to be too strong and too gamey, and too greasy. Plus, my enduring love for both Daffy and Donald, make eating duck an issue.
Elmer J Fudd
last year
last modified: last year
"I don't cook "Asian".

Get Kenji Lopez-Alt's book The Wok and you will. Con mucho gusto.
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sealavender
last year
We have H-Mart, Hannam Chain, 99 Ranch, Tokyo Central, Mitsuwa, and other Asian markets around locally. SO has dental surgery scheduled, so I plan to make mapo tofu. That means chili bean sauce, ground pork, soft tofu, and Szechuan peppercorns, among easier to find ingredients. My refrigerator has kimchi and several Chinese sauces in it - oyster, chili garlic, etc. Chili and sesame oil are always on hand. Frozen dumplings just in case. Check out the bags of peeled garlic cloves in H-Mart - LOL! The local one here has good produce. If you see Japanese Kewpie mayo, get some to try. If you can get it home, check the frozen section for unusual ice cream flavors.. H-mart may also have a food court of sorts and/or a K-French bakery like Paris Baguette in it. Enjoy your trip!
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sleevendog (5a NY 6aNYC NL CA)
last year
One of the few groceries we like to go together. We have two West of us and two South. One South is new as of 5-6 months ago. Huge. Big new food court. Produce is slellar.

One destination i never take a shopping list. Hit every isle and take our time. Always come home with a few new items to try and had a dumpling, etc tasting last DimSum gathering we hosted.

Our eyes cross in the soy, rice wine, isle. Ingredients have way to much sugar added. Caramel coloring and odd ingredients. I avoid that since we have the basics always from better sources.

Too many to list but here are a few.

Always purchase the knife cut noodles. Chile flake....note the packages list heat level....we get mild as we can always add heat. Bonito flake, rice wrappers for fresh spring rolls...various seaweeds, yada.

We make some sort of noodle bowl at least once a week for a quick meal....
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John Liu
last year
Durian is a taste I've never acquired. Bleah!
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Toronto Veterinarian
last year
" Hit every isle and take our time. Always come home with a few new items to try "

I agree - so far my new ventures have been interesting, but not good enough to add as a regular.
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LoneJack Zn 6a, KC
last year
The nearest H-MART to me is about 500 miles in Chicago or Dallas. I guess I'll have to be content with the Asian grocery down in the KC River Market area.
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Olychick
last year
last modified: last year
There is an Hmart about 30 miles from here and I see people recommend it for various items that aren't available here. But we have quite a few very well stocked Asian markets in the area that always have the pretty mundane ingredients I use. I love how helpful they are when I ask for recommendations of their favorite or most popular brands of things that have about 50 choices!

I regularly use rice noodles, rice papers for fresh spring rolls, soy/tamari, of course, black bean sauce, tamarind, Sambal Oelek Chili Paste, Sriracha, fish sauce, shelf stable tofu, rice wine vinegar. There is usually a jar of oyster sauce or sweet chili sauce in the pantry. I've learned to not buy rice paper or noodles too far in advance because they turn rancid (which I never knew, until they did).

Our food coop carries many of the ingredients, too, so I often pick up an item or two there.
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sushipup2
last year
Here in the Philly area, H Mart and Assi and some of the only places that sell fresh fish, some is still swimming.
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Elmer J Fudd
last year
How about Whole Foods? We find it consistently better than other markets, even better than the family owned up-market small chain stores.(Like Lunardi's, for my SV friends).
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John Liu
last year
There is a small Whole Foods a few blocks from my house. Used to be a Wild Oats store. I go there often, quality is good, selection adequate, prices high. When I go to the "regular" grocery store, I'm often surprised at how "cheap" things are.
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hobbitmom
Original Author
last year
One thing I remember about H-MART; the prices on the various asian sauces, oils, saki, ramen etc. are pretty good. But the non-asian things like mayo, ketchup, canned chili, etc. are way high. So I stay away from those.
Elmer J Fudd
last year
last modified: last year
For many items, Whole Foods has its own "365" brand as an alternative to more expensive brands. Usually very good quality and modestly priced.

No question that just like what I'll call "specialty grocery stores" frequented by a certain segment of our population, it can carry many items that I think are traps for suckers. You know, pricey items touting some unusual characteristic appealing to those who think their food choices are particularly special and enlightened. Some of those unnecessarily extreme products can be priced at 2x or 3x other similar and very comparable (but less foo foo) choices.

The Whole Foods stores in our area are also a reliable source for better quality products from smaller producers are not always found in "regular" stores. These I buy because of the quality, not because of the size or nature of the producers.

And, like Trader Joes, no need to read labels to avoid ingredients typically in junk food and highly processed food products
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Toronto Veterinarian
last year
" How about Whole Foods? "

Expensive, but good for some unique items (especially unique cheeses). I don't find their produce or meats any better than other routine grocery stores. I used to shop there often, when my brother had a condo in the same building.
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Elmer J Fudd
last year
last modified: last year
I wouldn't try to guess how similar or different Whole Foods product lines and operations are in the US compared to in Canada.
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Toronto Veterinarian
last year
" I wouldn't try to guess how similar or different Whole Foods product lines and operations are in the US compared to in Canada. "

Seems weird to make a post saying "I can't even guess" when you weren't asked to guess anything. There wasn't even a post asking you a question :)
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Jupidupi
last year
We have an H-Mart nearby and lately I've been going every few days. I'm on a program to eat a lot of probiotics and I have kimchee first thing with my coffee (not as bad as it sounds) and before eating meals. They also sell tiny bottles of a probiotic drink that frankly tastes too good to be healthy, but I buy that, too. I recently bought some Napa cabbage there and made my first attempt at sauerkraut.
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HU-949980546
last year
I go to H Mart here (NY) for live Dungeness crabs, live (swimming) fish in tanks, sashimi quality fish, ---- in addition to more exotic fruits (like 5 kinds of bananas, jack fruit -----.

Also, Asian flavor ice creams.

dcarch
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Elmer J Fudd
last year
" when you weren't asked to guess anything. There wasn't even a post asking you a question "

If I'd asked a question about Whole Foods in Canada, it seems to have been deleted.
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Lars
last year
The H-Mart in L.A. is in Koreatown, and so I always thought it was Korean, but not the best or biggest supermarket in Koreatown. Anyway, it is definitely NOT Chinese, but 99 Ranch is definitely Chinese and NOT Korean and NOT Japanese. In L.A., it is extremely misleading to call a store "Asian", as that is not descriptive enough. In Coachella Valley, we only have a Filipino market, and it is very small. We have a good new Indian market, and I consider that Asian as well. In L.A., I lived close to a Burmese market as well as an Indonesian market, and I shopped at both of those.

We also lived close to several Japanese markets, including Mitsuwa and Marukai. There was a 99 Ranch fairly close to our house in the South Bay, but I only shopped there a couple of times.

I have such a huge supply of staple ingredients that I have bought in Thai-Town, Koreatown, and the various Japanese markets that I do not need to buy even soy sauce or fish sauce for quite some time. I have more Thai chili paste than I will be able to use for quite a while as well, not to mention Tom Yum paste. Fortunately, you can buy most of these ingredients online, but that was not the case 20 years ago.
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Toronto Veterinarian
last year
" If I'd asked a question about Whole Foods in Canada, it seems to have been deleted. "

Ah, so you think only Americans can answer questions unless you specify otherwise. Why am I not surprised?
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beesneeds
last year
Good ramens. There's a veggie one, and big bricks in blue and pink, and a mushroom one... there are a bunch of good ones that aren't in the stores around here. Mushroom soy. Maybe some black pepper paste since it's a hit or miss around here on that. I have an outlet nearby that gets in the oddest assorted goodies so I pick up a lot of ingredients there.
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seagrass_gw Cape Cod
last year
I wish I could buy fresh kaffir lime leaves.
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Elmer J Fudd
last year
last modified: last year
" Why am I not surprised? "

That's an easy one. You seem prone to making unfounded assumptions, with which you move forward thinking you know more than you really do.
petalique
last year
seagrass: I wish I could buy fresh kaffir lime leaves.-

—

I can find them in Southeast Asian markets and I have seen Amz offering them.

Those living in the correct climates can grow the trees. I love these!
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Lars
last year
last modified: last year
I had a nice kaffir lime tree in L.A. - they are easy to grow and very hardy, but of course they might not like the hot desert. Maybe they would, since other citrus trees grow here. Currently we have lemon and grapefruit.

I've sent kaffir lime leaves to people in the Cooking Forum, but now I only have dried leaves. I did see fresh kaffir lime leaves in the markets in Thai-town in L.A.

You can buy fresh kaffir lime leaves on Amazon now, if you really want them.
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palisades_
last year
We have H-marts and other Asian grocery stores within 30 miles so lots of choices. I usually shop for soy sauce, rice papers to make fresh summer rolls and tamarind paste or fruits when in season to make tamarind sauce for dipping.

I grow Kafir lime tree in a big pot and roll it inside before frost. After a few years the little sapling is now 5 feet tall, lots of leaves and fruits too. The rinds are great to flavor creamy filing for pastry puffs.
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plllog
last year
last modified: last year
Asian style cook: Has kafir lime tree and/or knows where to get fresh.

Not Asian style cook: Has Mexican lime tree and my recipes that call for kafir lime leaves specify dry.

:D

Saw someone on Food Network today using a wok shovel.

I have two in my A** cart: One silicone (nice for enamelled cast iron wok-shaped pan) and one stainless for imaginary real wok. Can't decide. Think two such crowding my drawers just in case I want to go there seems more than double the silly of one...
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John Liu
last year
I am skeptical of the silicone shovel. If you get the stainless one, maybe you can round off, smooth, polish its edges so it will do nothing to the enamel.
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plllog
last year
I dunno. Both have good reviews, and I'm pretty good at parsing reviews…
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sleevendog (5a NY 6aNYC NL CA)
last year
I have a stainless but dislike the clanking, scraping, metal on metal. Usually like a quiet kitchen or music, WWOZ NewOrleans, WFUV NY, NPR, or a podcast sometimes.

I'm sceptical of silicone and higher heat. Something odd happens. 2020 i ordered a different dishwasher soap due to supply issues. I have an OXO pair of tongs sitting on the far counter next to the 'dry' garbage can. Ready to trash bin it but decided to take some pics first. Silicone is pourous microscopically but this is beyond needing a good cleaning of oils, etc. It is sticky and deteriorating....black goo is coming off on my hands.

I prefer wood, especially how it feels in my hand. And the wood to metal contact is a pleasure. I'll leave all the clank and drama to the 'wok hey' professionals.

Just found out i can peel off the goo bits. Good i got a pic of the OXO logo not that i'll follow through with contacting the company but maybe. So still useful. I like the food end of the tool for lifting out boiled eggs.

I had to replace an expensive part in my dishwasher where the tip melted into the spinner that aids in draining.

Something else silicone did the same in 2020 but that is long gone.
plllog
last year
last modified: last year
Yikes! Thanks for the warning. I already ordered it. I have some really good silicone utensils, but more soup temperature than wok. If I actually learn how to wok with a shovel, I'll think about upgrading it all. I don't have a proper burner for wok either….
jehanne hansen
last year
I love the Asian market near me . We have a few of them as we have a large Chinese population as well as many other parts of Asia.

I find it is the very best for vegetables in the winter . Most of these cultures use a lot of fresh vegetables and the stores stock way more than the chain markets do and the have a quicker turn around so they have more and better.

My DIL is Chinese and her parents come from China and stay with them for half the year, but now they are living in Orlando and there is not the same level of choice. Her parents liked it much better here, in a major east coast city than they do in Orlando.
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sleevendog (5a NY 6aNYC NL CA)
last year
last modified: last year
Some more product we like...

Miso should be in every fridge. My 'secret weapon' in the kitchen. Not familar with this brand. I order direct twice a year. Lots of kimchi choices. Another good fermentation to have on hand. (i make my own and sauerkrat). Again, check for spice levels on the jars. Unless you love heat. Should also say if a fresh style or a longer ferment.

A good dumpling brand is TwinMarquis. I also always have the wrappers on hand to make my own and also great for homemade ravioli. They are made locally to me in Brooklyn so my local market stocks them. They make more variety and even spinach wrappers so that would be good to look for at HMart.

A group of chefs go together and did a dumpling tasting....(y-tube) and TwinMarquis won best overall.

Always have edamame in the freezer. That is the Costco 6lb bag. 12 8oz portions inside. Something like 15bucks. Good snack if someone stops by or snack for houseguests.

Dashi for broth, hijiki and wakame for so many things.

I make this all the time and again last night....

JustOneCookbook.com Good recipes and they have a pantry section that walks you through various product and how they use them
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sleevendog (5a NY 6aNYC NL CA)
last year
They recommend this tonkatsu sauce but yikes, the ingredients. One quarter of the 16oz bottle is sugar. And my recipe. Just opened a new-to-me tamari this morning. Wow is that good!

So rich and thick i will cut down the tamari to 1 tBsp.

It is a pressing from the miso making process.

I make it thick or thinned with more AC vinegar or red wine V depending on my use.
sleevendog (5a NY 6aNYC NL CA)
last year
last modified: last year
I order my miso from GreatEasternSun twice a year. My local market has it and WholeFoods but not the full line. First week of Jan every year and June. Just got my summer stash last week. 6 pounds. Long fridge life being a fermentation. Most are good into 2027. (as long as you do not contaminate with a dirty spoon)

Instead of reaching for the salt shaker and fats like butter, i use miso. Really good for you and not at all as salty as some think.

I use about 3 tSps, a scant tBsp.

Just remember that heat over about 120º will likely kill off the good fermentation but not room temp in dressings, sauces.

Great EasternSun is off-line this week for site repairs.

They are in NorthCarolina. Did not know SAN-J is made in Virginia.

A couple videos on y-tube about the making of GES MisoMaster. Beautiful process and fermentation tanks.

NYTimes has close to 200 miso recipes. SeriousEats quite a few.

I told a couple chef friends that SandorKats says do not heat over 120º or freeze as it will kill the health benfits of fermintation. They said, "get over it", lol, the flavor punch is worth it instead of reaching for salt. Just use miso in, as well as on, as a drizzle garnish to-the-table and in dressings room temp/fridge.
OllieJane
last year
I've never heard of H-Mart, but we have a few large Asian markets about 30 mins from me. Although I'm happy we have them and I shop there from time to time, I never look forward to going-they smell so bad when you walk in-all I can think about is hurrying up and getting out of there. I've learned some good things from this post though.
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annie1992
last year
We have only one H-Mart in Michigan and that is in the Detroit area, about 5 hours drive for me. The other closest is Chicago which is a similar drive.

However, I'm fortunate that Grand Rapids has many ethnic communities and their grocery stores. We have the Saigon Market, the Seoul Market, Kim Nhung Superstore, The Asian Pacific Oriental Market and Spice of India has some Asian/oriental items. My favorite is Asian Delight Superstore, it's pretty small but has lots of stuff, LOL.

I buy nori for sushi, gochugaru for kim chi (I don't eat it, but Elery does), kecap manis, fish sauce, bulk tea instead of tea bags and whatever else looks interesting!

Annie
hobbitmom thanked annie1992