Japanese Matcha Latte
Ceremonial-grade matcha whisked to a frothy jade paste with a few drops of water, then drowned in gently steamed o…
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Japanese Mayonnaise (Kewpie-Style)
A silkier, richer, more intensely umami mayonnaise than its Western cousin — made with egg yolks only, rice vinega…
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Japanese Teriyaki Sauce
A four-ingredient glaze reduced to a mahogany lacquer — soy sauce, mirin, sake, and sugar cooked together until th…
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Jerk Marinade
Jamaica's defining marinade — scotch bonnet peppers, allspice, thyme, and ginger pounded with scallion and soy sau…
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Jerk Paste
A ferociously fragrant, near-black paste of scotch bonnets, allspice, and scallions that scorches your nose with h…
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Katsu Sauce
Japan's interpretation of Worcestershire — a thick, sweet-sour, deeply umami sauce built on fruit puree and fermen…
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Korean Anchovy Broth (Myeolchi Yuksu)
The understated backbone of Korean home cooking — dried anchovies and kelp steeped in cold water and brought to a …
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Sigeumchi Namul (Korean Sesame Spinach)
Blanched spinach squeezed to silk and dressed in toasted sesame, garlic, and soy — the simplest banchan in the Kor…
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Korean Ssamjang
The dark, punchy paste that goes inside lettuce wraps — a quick stir of doenjang (fermented soybean paste) and goc…
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Larb Dressing
The punchy, toasted-rice-thickened dressing of Lao-Thai larb — fish sauce, lime, dried chili, and khao kua (toaste…
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Larb Moo
A Northeastern Thai salad of minced pork cooked in its own rendered fat and doused with lime juice and fish sauce,…
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Lassi
Punjab's cooling yogurt drink — thick, tangy dairy whipped with cold water until frothy and pale, offered sweet wi…
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