Do more Chinese and Indian people use jars of pre-mixed pastes and sauces in their own home than we all think in the West - or do they all make their own from scratch? Not talking about the older generation ....... of course they make from scratch ( ) but talking about general trends.

I ask because it seems to me that people outside of the cultures feel compelled to make curry pastes and Chinese sauces from scratch to get that authentic taste but when I ask people directly (including restaurants!) I find that the tastes I try to recreate often originate in a bottle.

For example I make a decent teriyaki sauce. But today I begrudgingly tried Wagamama's sauce. It's wonderful. So why bother?

Do we delude ourselves that from scratch equals better?