10 stinky Asian ingredients that are flavour bombs
If you’re new to Asian kitchens, you might think something’s gone bad. But in reality? It’s just getting good.
Across Asia, the funk is the flavour. Whether it’s fermented, aged, dried or buried underground for weeks, these stinky stars are the quiet backbone of deeply savoury cooking. That’s because most of these Asian ingredients are rich in glutamates (the compounds behind umami) or packed with enzymes from fermentation that break proteins down into taste-enhancing amino acids. In other words, the stinkier it smells, the more your tongue will thank you.
Here are 10 potent Asian ingredients that might clear a room, but all top chefs use them to make a dish unforgettable.
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Fermented shrimp paste
A cornerstone of Southeast Asian cooking and the undisputed queen of Asian ingredients, fermented shrimp paste is the unsung hero behind many of the region’s most addictive dishes. It begins with tiny shrimp or krill, heavily salted and left to ferment under the sun until the mixture becomes a dense, savoury paste with an aroma that can only be described as assertive.
Depending on where you are, fermented shrimp paste goes by many names: belacan in Malaysia, bagoong in the Philippines, kapi in Thailand and ngapi in Myanmar. Each version varies in intensity and texture, but they all bring a jolt of deep ocean funk and salty complexity. Toast it before use and it mellows out, transforming into something nutty and rich, ready to amplify stir-fries, sambals or even a squeeze of lime. One whiff may startle you, but a little goes a long way. Once you’ve tasted it in action, there’s no going back.
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Century eggs
(Photo: RDNE Stock Project / Pexels)
Often mistaken for a preserved relic, the century egg is less doomsday prep and more delicacy. These eggs (usually duck) are preserved in a mixture of clay, ash, salt and lye for several weeks or months. The result is a glossy black “white” and a creamy, briny yolk with a blue-grey hue. It may look and smell dramatic, but the flavour is gentle: earthy, almost cheesy, with a slight mineral tang.
In Chinese cuisine, century eggs are often sliced over silken tofu with soy sauce and scallions, or paired with rice porridge for contrast. The texture is what surprises most first-timers. Century eggs are very smooth, gelatinous and velvety. It is quite unlike the rubbery hard-boiled eggs you’re used to. Once a mystery at the Asian grocery store, it’s now a cult favourite in fusion kitchens and minimalist café menus. Don’t be scared. Be intrigued.
Fish sauce
(Photo: Percy Pham / Unsplash)
Every Southeast Asian kitchen has a bottle of this liquid gold—whether it’s called patis, nam pla or nuoc mam. Made by fermenting tiny anchovies in salt for months (sometimes up to a year), fish sauce is one of the oldest umami weapons around. It is one of the most beloved Asian ingredients and has been gaining steady popularity in the West.
While the aroma is undeniably oceanic and, frankly, a little rude straight from the bottle, the magic happens when it hits hot oil, lime juice or broth. A few drops boost flavour without overpowering. In Vietnam, it’s the soul of dipping sauces. In Thailand, it balances sweetness and heat. In the Philippines, it’s drizzled on everything from tinola to scrambled eggs. Think of it as soy sauce’s saltier, funkier cousin, but more primal, more fermented and absolutely essential.
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Stinky tofu
(Photo: Zhao Yangjun / Unsplash)
Stinky tofu isn’t a gateway ingredient but a test of loyalty. Often sold at night markets in Taiwan and parts of southern China, this fermented tofu is notorious for its powerful odour, often likened to sewage or wet gym socks. But bite past the scent, and you’ll discover a tender, custardy centre encased in a golden crisp crust. The tofu is typically fermented in a brine of fermented milk, vegetables and, sometimes, meat or shrimp paste, making each batch slightly unique. It’s usually deep-fried and served with pickled cabbage and chilli sauce, offering a dance of textures and flavours: crunchy, soft, spicy, sour and deeply savoury. Stinky tofu may never go mainstream, but does it really need to? It’s for the brave, the curious and the flavour-obsessed.
Salted duck eggs
Brined for weeks until the whites turn firm and salty and the yolks become dense, oily and vividly orange, salted duck eggs are little bombs of richness. Found across China, the Philippines, Vietnam and Malaysia, they’re used in both savoury and sweet dishes. You’ll see them sliced over congee, mashed into sauces, baked into mooncakes or even crumbled over chips and pasta.
Duck egg yolks are often described as sandy or oily, but they are the prized part. You might even mistake them for cured cheese. Filipinos love it with tomatoes and rice; Malaysians stir it into creamy butter prawns. There’s something decadent and oddly luxurious about the yolk’s texture, and once you’ve tasted it melted into hot butter or draped over a flaky pastry, your regular egg may start to feel basic.
Torched rice
Across Asia, burnt rice isn’t a mistake. Rather, it’s a reward. Whether it’s khao khua in Laos and Thailand (where sticky rice is toasted and ground into a nutty powder for larb), okoge in Japan (the crispy crust at the bottom of the rice pot) or tutong in the Philippines (used for flavouring soup stocks and snacks), this toasty rice is packed with smokiness and nostalgia. That slightly scorched, nutty aroma is deeply comforting. It is a bit like popcorn but earthier. Khao khua, in particular, adds body and crunch to salads and meat dishes, and works almost like a dry seasoning or spice. It’s a reminder that in many Asian kitchens, flavour often lives at the edge of the pan—and the best bites are often the ones with a little char.
Black garlic
(Photo: Foodista / Wikimedia Commons)
If roasted garlic is mellow and golden, black garlic is its goth sibling. Dark, complex and aged to perfection, this ingredient is made by ageing whole garlic bulbs in a warm, humid environment for several weeks. The result: cloves that are black, sticky and rich with notes of molasses, balsamic vinegar and umami. It’s originally Korean but has since gone global, appearing in everything from risottos to salad dressings. Unlike raw garlic, it has no bite, just depth. Spread it on toast, mix it into a miso dressing or add it to aioli. It’s the kind of flavour that makes people pause mid-bite and say, “Wait, what is that?”
Fermented bean curd
(Photo: Popo le Chien / Wikimedia Commons)
Often called “Chinese cheese”, fu ru is fermented tofu aged in rice wine and spices until it becomes silky, creamy and powerfully salty. It’s not the most popular of Asian ingredients, but the texture is like whipped brie; the taste is sharp, fermented and slightly funky. It’s traditionally eaten with congee but also used to marinate meats, season stir-fries or even add depth to dipping sauces. You’ll see red fermented tofu flavoured with chilli and rice wine, and white versions that are milder and earthier. It may look unassuming in a jar, but once opened, it’s a full sensory experience. One spoonful transforms bland food into a crave-worthy bite.
Charred or smoked coconut
Before smoke was trendy, Indonesian and Malaysian kitchens were using burnt coconut to add flavour and depth. In dishes like rendang or kerisik, coconut is dry-roasted or charred until dark brown or blackened, then mixed into spice pastes. Sometimes, even coconut husk or shell is used to smoke meats or season sauces. The result is a haunting, earthy profile that is less about the coconut’s sweetness and more about its toastiness. It adds body and an almost meat-like savouriness to vegetarian dishes, and a shadowy complexity to traditional curries. Think of it as the Asian answer to liquid smoke, except way more soulful.
Budu (fermented anchovy sauce)
Distinct from typical fish sauce, budu is a Malaysian condiment made by fermenting anchovies in salt for months, often with tamarind or rice. Native to the east coast states of Kelantan and Terengganu, it’s darker, thicker and even funkier than its Thai or Vietnamese cousins. Budu is traditionally served with rice, sambal and ulam (fresh herbs and raw vegetables), often mixed into dipping sauces or drizzled over grilled fish. It’s intensely salty, fermented and slightly fruity. You’ll fall in love with it as soon as you taste it, and nothing else will quite hit the same. It’s regional, rustic and rich in umami. Consider it Asia’s real answer to Worcestershire.
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