The art of using every part: 6 traditional Asian ingredients that reduce food waste
In many Asian households, resourcefulness isn’t a trend—it’s a way of life. Plastic bags are folded for reuse, takeout containers are repurposed and ingredients are stretched to their last edible fibre. This ingrained ethos of minimising food waste has been passed down through generations, and is evident in how traditional recipes embrace and elevate parts of produce that others often discard.
From banana stems to tea leaves, here are six ingredients that prove sustainability has always been part of Asia’s culinary DNA.
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Banana stem and the banana “heart”: zero-waste staples in Southeast Asian cooking
What may look like an inedible trunk is, in fact, a fibre-rich treasure. The tender core of the banana stem—found by peeling away the outer layers of the pseudostem—is a versatile ingredient used in many Southeast Asian dishes.
In India, banana stem transforms into kosambari, a refreshing salad that showcases the ingredient's raw crunch. Thai kitchens incorporate it into curries and sweet and sour vegetable soups. In Myanmar, it's simmered in mohinga, the country's beloved fish noodle soup where tender pieces of stem add substance and soak up the rich, aromatic broth.
Equally celebrated is the banana ‘heart’—the purple, cone-shaped flower that grows at the end of the banana fruit cluster. Known as ‘puso ng saging’ in the Philippines, it’s sautéed with garlic and vinegar or turned into fritters and stews. In Thai and Vietnamese cooking, it’s thinly sliced for salads or added to noodle soups for texture.
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Bean curd sheet: from soy milk byproduct to plant-based main ingredient
A Japanese cream croquette made from yuba, or beancurd skin (Photo: Hatanaka/Creative Commons)
Also known as tofu skin or yuba, bean curd sheets form as a thin film atop heated soy milk. While it starts as a byproduct, it’s far from waste—this soy-derived layer is beloved across East Asia.
In Chinese cuisine, bean curd sheets are stuffed with mushrooms and bamboo shoots to create a vegetarian mock duck. In Japanese dishes, it is served fresh sashimi-style, enhanced with wasabi, ginger and soy sauce. The dried variety requires soaking but rewards patience with its ability to absorb complex flavours in soups and hot pot preparations.
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Watermelon rind: an underused ingredient
Between the sweet red flesh and dark green outer skin lies watermelon's underutilised part. The crisp, cucumber-like rind exemplifies zero waste meals at its most creative. Its neutral taste makes it perfect for absorbing bold seasonings, turning potential food trash into meals.
Korean kitchens transform it into kimchi, soaking the rind in salt water then rinsing and adding gochugaru marinade. Chinese stir-fry preparations combine watermelon rind with soy sauce, garlic chili paste and black vinegar, while Thai cuisine pairs it with salted pork. Indian curries incorporate the rind with spices such as cumin, fenugreek, hing, turmeric, garam masala and chilli.
Used tea leaves get a second life in Asian dishes
Rather than tossing tea leaves after steeping, traditional Asian kitchens find ingenious ways to use them again. In China, longjing tea leaves are stir-fried with prawns for a fragrant dish. Smoked duck gets its depth from a blend of black tea leaves and camphor wood. Myanmar’s lahpet thoke—fermented tea leaf salad—is a national favourite mixed with cabbage, peanuts, tomato and sesame seeds. In Japan, leftover green tea leaves are dressed with soy sauce and bonito flakes in a dish known as ohitashi.
Sweet potato leaves, the humble, overlooked supergreens of Asian kitchens
Often mistaken as inedible, sweet potato leaves are both delicious and nutritious—entirely unlike regular potato leaves, which are toxic. While they have a slightly bitter taste raw, cooking transforms them into a mild, spinach-like green. In the Philippines, they're the star of a light salad with tomatoes, onions and vinegar that’s widely served as a side dish. Across Asia, they’re boiled, sautéed or served with sambal, proving that low-waste meals can be deeply flavourful.
Corn husks: natural wrappers for traditional dishes
Corn husks aren’t typically eaten, but they’re essential to creating some of Asia’s most aromatic dishes. Their subtle corn fragrance enhances steamed desserts and snacks, all while replacing single-use packaging.
In the Philippines, steamed corn cakes called binaki or pintos owe their signature texture to corn husks. In Thailand, glutinous rice and coconut milk are wrapped in husks before being steamed or grilled. Chinese fermented rice cakes also benefit from this gentle infusion of corn aroma.
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