Japanese Onigiri
Warm seasoned rice compressed into a firm triangle, its salty nori exterior crackling at the first bite to reveal …
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Japanese Salmon Teriyaki
Thick salmon fillets lacquered in a four-ingredient teriyaki glaze until the skin crackles and the glaze turns to …
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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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Japanese Tonkatsu
A thick pork loin cutlet, encased in a shatteringly crisp panko shell that shatters at the knife — the contrast be…
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Japchae
Silky sweet potato glass noodles tossed with julienned vegetables and soy-marinated beef, glinting under a lacquer…
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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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Jerusalem Artichoke Soup
A quiet, wintry soup of roasted Jerusalem artichokes pureed into a pale, ivory bisque with the distinct earthy swe…
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Jun Tea
The rarefied cousin of kombucha — green tea and raw honey fermented with a Jun SCOBY into something floral, efferv…
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Punjabi Kadhi
A tangy, golden yogurt-chickpea-flour curry from Punjab — bhajia fritters simmered in a sour, turmeric-tinted sauc…
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Korean Kalbi Short Ribs
Butterflied short ribs lacquered in a soy-pear-sesame marinade, grilled until the edges caramelize and the marrow-…
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Karaage
Bite-sized chicken thighs marinated in ginger and soy, dredged in potato starch, and fried twice — the first fry s…
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