Too often have we been set back by "exotic" recipes simply because of the long obscure list of ingredients. Fresh turmeric? Dried kelp? Spices you can't even pronounce? And when you finally do find that specialty shop that sells everything you need, you hesitate -- well, how many times will you use this? Is it worth buying a whole jar of fermented tofu? What are you supposed to do with the rest of it? Better to just go out for dinner and make pasta at home tomorrow.
Even me, a relatively adventurous cook, am faced with this annoyance. I just don't like to waste, and my food cupboard is full enough as it is. I don't want to squeeze in half-open packs of dried shrimp and palm sugar which I will just forget about until I move out. One of my favorite cuisines is Korean, and I just never cook it at home for the aforementioned reasons. But now, enter Yogiyo -- UK's first range of Korean cooking sauces that have just launched at a Sainbury's near you.