In the Philippines, soy sauce was likely first recorded through the documentation of the traditional dish adobo in 1613 via the San Buenaventura paper. Food historian Raymond Sokolov noted that the ingredients used in the dish, including soy sauce, likely were present in the native cuisine even before the colonial-era record.

Whether it’s as a condiment or a means to preserve food, vinegar is part and parcel of the Filipino culinary culture. No respectable Filipino kitchen would be caught without a bottle of the sour sauce. More often than not, pantries are probably stocked with more than one kind because each has its particular character and use. Let’s break down the most well-loved types.

The Philippine fish sauce is known as patis. It is one of the most important ingredients in Filipino cuisine. Patis is a by-product of bagoong production, which include bagoong isda (fermented fish) and bagoong alamang (fermented krill), as well as the rarer bagoong macabebe (fermented oysters) and bagoong sisi (fermented clams).

Buro means “preserved”. It commonly refers to foods pickled with salt or brine, then stored for long periods of time until properly fermented.

a Philippine condiment partially or completely made of either fermented fish (bagoóng isdâ) or krill or shrimp paste (bagoóng alamáng) with salt.

a cooking method—to sauté and cook in bagoong

Atsara is a relish commonly made using green papaya, carrot, bell pepper, ginger, green chile peppers, and raisins.

Guisa translates to sauté, one of the cooking methods used a lot in Filipino dishes. It is a common first step for many stews and stir-fries, where chopped onions and minced garlic are cooked in a pan until aromatic.