The rich savoury taste of soy sauce and butter enhances the salmon, while lemon juice adds a refreshing acidity. Spring (green) onion contributes a subtle hint of onion flavour.

Cover and refrigerate until flavors meld and salad is cold, about 1 hour. Stir together puffed rice, pepitas, soy sauce, togarashi, and remaining 1 tablespoon oil in a large nonstick skillet.

1/4 cup ice water, plus more as needed 1 1/2 tablespoons shiro (white) miso 4 teaspoons fresh lime juice (from 1 lime) One (2-pound) head napa cabbage, halved lengthwise, cored and leaves finely ...

Add wine or sherry, soy sauce and chili crisp, and return asparagus to skillet. Cook, turning to coat with pork mixture, until heated through, about 1 minute.

China Live's House Soy Sauce with Hong Kong Wok-Fried Egg Noodles. Courtesy of China Live While many sushi chefs tweak their soy sauces, few advertise it. For Daisuke Nakazawa, chef and owner of ...

In a large bowl, whisk together the vinegar, sesame oil, 1 tablespoon of the soy sauce, the ginger and sugar, until the sugar dissolves. In a small bowl, whisk together the tahini, ice water, miso ...