Asian Sauces

On the jar: CLEAR FISH

O'Connell's clear fish sauce dressing for Thai chicken.

On the jar: GINGER-SOY

Ripert's ginger vinaigrette for seared tuna and greens.

On the jar: HONEY-SOY

Jean-Georges' honey-soy glaze for sushi cakes, scallops.

On the jar: COCONUT CURR

Eric Ripert's coconut curry sauce for shrimp and rice.

On the jar: ORANGE-MISO

Eric Ripert's orange-miso sauce for halibut.

On the jar: MISO VINA

Eric Ripert's miso vinaigrette for octopus.

On the jar: HOUSE

Vongerichten's house dressing.

On the jar: XO IBRICO

Dabiz Muñoz's Iberian XO sauce for skate.

On the jar: SOY-SESAME-H

Pic's soy sesame honey marinade.

On the jar: SHRIMP

Served with shrimp, crab, and fried seafood.

On the jar: SALSA SATAY

Barbot's salsa satay.

On the jar: NANBAN

The marinade from Kanda's small horse mackerel nanban-zuke.

On the jar: NANBAN-ZU

The marinade from Nakamura's horse mackerel nanban-zuke.

On the jar: GINGER-SOY

The dressing from Roš's beef tongue and sauerkraut.

On the jar: SESAME SOY

The dressing from Arzak's scorpionfish pudding with kataifi.

On the jar: KONBU-ZU

Motokazu Nakamura's kombu vinegar for wakame salad.

On the jar: AMAZU

Yoshihiro Takahashi's sweet vinegar for turnip namasu.

On the jar: CURRY

Éric Frechon's curry vinaigrette for crab-avocado salad.

On the jar: MAYONNAISE

Jesús Sánchez's wasabi mayonnaise for sardines.

On the jar: SOY-SESAME

Christian Bau's soy-sesame vinaigrette for abalone.

On the jar: SHISO

Bau's shiso vinaigrette for Japanese seafood plates.

On the jar: VIETNAMESE

Sergio Herman's Vietnamese dressing for lettuce farci.

On the jar: PONZUMIRIN

Peter Goossens's ponzu-mirin vinaigrette for oysters.

On the jar: ARBEQUINASOJ

Peter Goossens's Arbequina-soy vinaigrette for langoustine.

On the jar: ORANGE-LIME

For greens, grains, and roasted vegetables.

On the jar: PANCH PHORON

Andreas Caminada's panch phoron marinade for radicchio.

On the jar: FLSSIGBEIZE

Christian Bau's liquid brine for Japanese seafood plates.

On the jar: DASHI-SHOY

Seiji Yamamoto's dashi-shoyu, a table soy for noodles.

On the jar: BONITO VINEG

Bau's bonito vinegar vinaigrette for tuna and melon.

On the jar: GINGER-SOY

Christian Jürgens's dressing for exotic poultry salad.

On the jar: GINGER-SOY

Kyle Connaughton's miso-vinegar dip for gyoza.

On the jar: WHITE-SOY

Kyle Connaughton's dashi soak for squash blossoms.

On the jar: SESAMETOBANJ

Kyle Connaughton's sesame-tobanjan finish for kabocha.

On the jar: MUSTARD SOY

Juan Mari Arzak's mustard-rice-soy vinaigrette for lobster.

On the jar: SPICY

Kim Byoung-Jin's spicy mustard paste for crab salad.

On the jar: PINE NUT

Kim Byoung-Jin's pine-nut sauce for crab naengchae.

On the jar: DEODEOK

Kim Byoung-Jin's gochujang marinade for deodeok root.

On the jar: MEAT

Kim Byoung-Jin's soy marinade for grilled sirloin.

On the jar: ASIA

Caminada's Asian vinaigrette for mackerel.

On the jar: SOYOIL

Frantzén's soy-oil dressing for broccoli.

On the jar: LIMESESAME

Frantzén's lime-sesame dressing for shrimp.

On the jar: SOY NAM JIM

Pairet's soy nam jim dip for citrus shrimp.

On the jar: SALSA

Michel Roux's pineapple sambal for pork sausages.

On the jar: LEMON-FISH

Lienhard's lemon-fish sauce dressing for shrimp.

On the jar: GRAPEFRUITCH

Gagnaire's grapefruit-champagne vinaigrette.

On the jar: MISOKARAMELL

Christian Bau's miso caramel for asparagus.

On the jar: MATCHA

Anne-Sophie Pic's lemon-matcha vinaigrette.

On the jar: HIJIKI SOY

Goossens's hijiki-soy marinade for flat oysters.

On the jar: VIETNAMESE

Goossens's Vietnamese dip for spring rolls.

On the jar: SOYEVOOSESAM

Goossens's soy-sesame marinade for spring-roll beef.

On the jar: HIJIKI

Goossens's hijiki-mirin marinade for grilled lobster.

On the jar: SESAME

Goossens's sesame mayonnaise for spring rolls.

On the jar: PONZU

Bau's ponzu vinaigrette for Japanese seafood plates.

On the jar: KERRIEMAYONA

Goossens's curry mayonnaise for langoustine tartare.

On the jar: CHILI OIL

Kawada's chili oil, Sazenka-style.

On the jar: TIANJIANGYOU

A chef-cited tare worth keeping on hand.

On the jar: GINGER-SOY

Rogan's soy-mushroom dressing for miso custard.

On the jar: SESAME MAYO

Hartwig's sesame-mayo dressing for a pork belly side salad.

On the jar: SOYWHITE

Keane's soy-white truffle vinaigrette for beet salad.

On the jar: MAT-GANJANG

Mingoo Kang's seasoned soy base for Korean cooking.

On the jar: CITRUS-HONEY

The dressing from Kerridge's jerk chicken and tomato salad.

On the jar: HONEY SOY

The dressing from Caines' poached hake.

On the jar: WASABI

The dressing from Nieder's avocado salad with wasabi.

On the jar: YUZU

The dressing from Hiwatashi's lobster salad.

On the jar: CITRUS-HONEY

Grandits' soy balsamico dressing.

On the jar: SWEET

Hideki Hiwatashi's sweet vinegar base for quick pickles.

On the jar: GOCHUJANG

Mingoo Kang's gochujang dressing for beef tartare.

On the jar: MISOVINAIGRE

Tristan Brandt's miso vinaigrette for langoustine.

On the jar: KIMCHI

Marcel Koolen's kimchi dressing for Asian-leaning salads.

On the jar: GINGER-SOY

José Avillez's soy-ginger emulsion for scallops.

On the jar: ASIAN

Silvio Germann's Asian sauce for beef tartare.

On the jar: AIOLI

Mingoo Kang's gochujang aioli for pulled pork sandwiches.

On the jar: LIME-HONEY

Andrew Wong's lime-lemongrass honey dressing for beef.

On the jar: SOUR CREAM

Ueno's sour cream miso dressing for broccoli.

On the jar: GOMA-MISO

Ueno's sesame-miso topping for claypot rice.

On the jar: AMAZU

Ueno's sweet vinegar for pickling myoga.

On the jar: OYSTER STIR

Jian Jieming's oyster sauce for beef stir-fry.

On the jar: GINGER-FRHLI

Mlinarevic's ginger-scallion vinaigrette for pork belly.

On the jar: MAYONNAISE

Felipe Bronze's fruit-curry mayo for rib burgers.

On the jar: WASABISOYHON

Kerridge's wasabi-soy dressing for seared tuna salad.

On the jar: GINGERSPRING

Andrew Wong's ginger-scallion relish.

On the jar: BLACK BEAN

Andrew Wong's fermented black bean stir-fry sauce.

On the jar: BEEF XO

Andrew Wong's beef 'XO' sauce for rice & noodles.

On the jar: DASHI

Mahler's dashi vinaigrette for king mackerel.

On the jar: COCONUT

Jangprai's coconut syrup for sticky rice.

On the jar: ONION

Matsuo's onion vinaigrette for octopus-cucumber salad.

On the jar: CURRY OIL

Kawate's curry oil for eggplant ravioli.

On the jar: GOMA-DARE

Ueno's sesame dressing for beef shabu-shabu salad.

On the jar: HONEYSOYMIRI

Wareing's honey-soy-mirin dressing for pumpkin salad.

On the jar: GINGER-SOY

Blanc's soy-lime dressing for mackerel.

On the jar: GREEN PAPAYA

Blanc's chilli-lime dressing for green papaya salad.

On the jar: CURRY OIL

Blanc's curry oil for scallops & cauliflower.

On the jar: SQUID

Blanc's chile-palm sugar marinade for grilled squid.

On the jar: ASH PAPRIKA

A warm emulsion for brunch dishes and vegetables.

On the jar: FISH LIME

Brioza's fish sauce-lime dressing for pork salad.

On the jar: FISH

Chang's dressing for brussels sprouts & grilled meats.

On the jar: GINGER-SOY

Chang's condiment for noodles, rice & grilled meats.

On the jar: SSAM

Chang's ssäm sauce for bo ssäm, lettuce wraps.

On the jar: GINGER-SCALL

Yao's ginger-scallion relish for steamed fish, vegetables.

On the jar: JAEW

Andy Ricker's jaew dipping sauce for grilled meats, rice.

On the jar: DEN MISO

Nobu's den miso glaze for black cod, salmon.

On the jar: PONZU

Nobu's ponzu for sashimi, salads, steamed vegetables.

On the jar: BIBIMBAP

Corey Lee's bibimbap gochujang sauce for rice bowls.

On the jar: GINGER-SOY

Chang's usukuchi-jalapeño vinaigrette for chicken, octopus.

On the jar: GINGER-SOY

Jon Yao's spiced dressing for Kato's albacore tartare.

On the jar: YAM

Andy Ricker's tart-spicy dressing for Thai yam salads.

On the jar: PHRIK NAAM

Andy Ricker's fiery Thai fish sauce table condiment.

On the jar: BANYULSBLACK

Corey Lee's black vinegar dip for dumplings.

On the jar: CHOJANG SWE

JP Park's sweet-spicy chojang for sashimi.

On the jar: GINGER SOY

Wolfgang Puck's ginger-soy vinaigrette for chicken salad.

On the jar: FILIPINO GAR

Tim Flores's Filipino garlic vinegar for adobo.

On the jar: RICE WINE

David Chang's rice wine and soy dressing for noodles.

On the jar: SPICY CHINES

Heat and acid for eggs, tacos, and bowls.

On the jar: GINGER-SCALL

Chang's condiment for noodles, chicken & rice.

On the jar: ASIAN

Wolfgang Puck's Asian vinaigrette for salads.

On the jar: GUNPOWDER SP

Vijay Kumar's gunpowder spice oil for dosa.

On the jar: GANJANG

The dressing from Park's bibim guksu noodles.

On the jar: GANJANG

The stir-fry sauce from Park's tteokbokki.

On the jar: LEMON-GINGER

The dressing from Cimarusti's spot prawns.

On the jar: SHERRY-PEANU

Brandon Jew's sherry-peanut vinaigrette for roasted squab.

On the jar: SOY AIR

Andrés's soy air foam for avocado canelones.

On the jar: NO-COOK

Gordon Ramsay's no-cook satay sauce for skewers, noodles.

On the jar: DASHI TSUYU

Niki Nakayama's dashi tsuyu for tempura dipping.

On the jar: VINDALOO SAU

Gaggan Anand's fiery vindaloo sauce for pork.

On the jar: BLUEBERRY

Peter Joseph's blueberry-cumin dressing for chaat salads.

On the jar: SOY-MIRIN

The dressing from Wishart's spicy aubergine salad.

On the jar: SUMISO

The dressing from Takahashi's wheat gluten and turnip salad.

On the jar: CITRUS-HONEY

The marinade from Takahashi's herb-vegetable nanban-zuke.

On the jar: PICCOLO

Hulstone's condiment for roast halibut & white fish.

On the jar: PISTACHIO

The table salsa from Syhabout's green tomatoes.

On the jar: ASIAN SALAD

Zavou's asian salad dressing.

On the jar: LEMON SOY

The dressing from Waters' baked soy salmon.

On the jar: TOFU YOGURT

The dressing from Takahashi's Japanese-style Caesar salad.

On the jar: SOY CHILLI

Hartnett's soy chilli marinade.

On the jar: NAM YUM

Pim's Nam Yum.

On the jar: WASABI

The dressing from Nakajima's wafu green salad.

On the jar: MAYONNAISE

Lisa Goodwin-Allen's curry mayonnaise for chips & fritters.

On the jar: HAPPO-ZU

Takuji Takahashi's happo-zu all-purpose seasoned vinegar.

On the jar: GINGER-SOY

Galton Blackiston's Lowcountry Ginger Soy peanut sauce.

On the jar: GINGER-SOY

Cyril Lignac's ginger-soy vinaigrette for beef.

On the jar: YUZU SOY

Adam Handling's yuzu-soy-jalapeño dressing for oysters.

On the jar: SPICED

Peter Joseph's spiced citrus dressing for fruit salad.

On the jar: JEOTGAL

Kim Jung-mook's jeotgal seasoning for bibim noodles.

On the jar: NON-SPICY

Louis Han's non-spicy soy BBQ marinade for Korean barbecue.

On the jar: SPICY

Louis Han's spicy gochujang BBQ marinade for Korean barbecue.

On the jar: YOGURT-MAYO

Hayashi Ryohei's yogurt-mayo dressing for everyday salads.

On the jar: THAI SALAD

David Thompson's classic Thai salad dressing.

On the jar: YOGURT LEMON

Tani Noboru's yogurt-lemon dressing for everyday salads.

On the jar: SALSA

Stefan Heilemann's Thai-salsa for cucumber salad.

On the jar: RICE WINE

Tetsuya Wakuda's rice wine vinaigrette for prawn salad.

On the jar: NAM PLA

Sujira Pongmorn's nam pla phrik, a classic Thai fish dip.

On the jar: PHAD KAPRAO

Thitid Tassanakajohn's seasoning sauce for phad kaprao.

On the jar: TOM YAM KUNG

Sittikorn Chantop's condiment set to finish tom yum kung.

On the jar: GREEN CURRY

Bongkoch Satongun's green curry sauce for eggplant curry.

On the jar: SWEET CUMIN

Akshay Bhardwaj's sweet cumin raita for eggplant chaat.

On the jar: MINTCORIANDE

Atul Kochhar's mint-coriander yoghurt chutney for tandoori.

On the jar: LENTIL-SALAD

Atul Kochhar's chaat dressing for lentil salad.

On the jar: CRAB

Vineet Bhatia's crab mayonnaise chutney for crab cakes.

On the jar: SAFFRONCARDA

Vineet Bhatia's saffron-cardamom yoghurt dip for chicken.

On the jar: CUCUMBER

Alfred Prasad's cucumber mint raita for Indian thalis.

On the jar: GOCHUJANGMAP

Roman Paulus's gochujang-maple-soy dressing for legume salad.

On the jar: SWEET PEPPER

Brian Mark Hansen's sweet-spicy pepper sauce for warm salads.

On the jar: YUZU

Josiah Citrin's yuzu vinaigrette for ahi tuna tartare.

On the jar: MARINADE

Pepe Solla's olive-oil-soy marinade for bonito.

On the jar: SESAME

Roman Paulus's sesame dressing for Asian-leaning salads.

On the jar: SOY-LIME

Nacho Manzano's soy-lime sesame dressing for salads.

On the jar: GINGER-SOY

A bright dressing for salads and vegetables.

On the jar: HONEYLIME

Alfred Prasad's honey-lime dressing for mango salad.

On the jar: PALM

Andy Waters's palm sugar-ginger dressing for salmon.

On the jar: TRUFFLESOY

Jun Tanaka's truffle-soy vinaigrette for roast quail.

On the jar: GINGER-SOY

Michel Roux Jr's ginger-coriander dressing for fjord trout.

On the jar: CREAMY TANGY

Scott Clark's yakult-style dressing for pea salad.

On the jar: SALAD

Kim Dae-chun's finishing dressing for green salad.

On the jar: TOMATO BRINE

Kim Dae-chun's brine for quick-pickled tomatoes.

On the jar: SOIL POWDER

A dry seasoning crust for grilled and roasted meats.

On the jar: BULGOGI

David Shim's bulgogi marinade for Korean BBQ beef.

On the jar: PINE-NUT

Kim Ji-young's pine-nut salt for grilled yam.

On the jar: ROSE

Heat and acid for eggs, tacos, and bowls.

On the jar: HONEY

Shiraishi's honey-yuzu-truffle dressing for greens.

On the jar: NAM JIM FISH

Mukura's nam jim dressing for beef & grape salad.

On the jar: SOY-LIME

Charial's soy-lime marinade for grilled mullet.

On the jar: WHITE GOMAZU

Nakajima's white sesame-vinegar dressing.

On the jar: NANBAN-ZU

Nakajima's nanban-zu for nanban-zuke.

On the jar: CABBAGE

Hayashi's sesame-vinegar dressing for cabbage.

On the jar: CITRUS

Takahashi's citrus goma-miso for udon noodles.

On the jar: SOY OIL

De Matos' soy-oil marinade for lamb tartare.

On the jar: HOT-SOUR

Hu Zhuyong's hot-sour finish for soup or broth.

On the jar: SMOKED-FISH

Hu Zhuyong's soy-spice soak for smoked fish.

On the jar: EIGHT-TREASU

Hu Bin's eight-treasure spicy paste for stir-fries.

On the jar: SOY-DUCK

Zhang Rui's soy braise for duck.

On the jar: BRAISED

Dong Zhenxiang's dark braise for sea cucumber.

On the jar: BITTER-MELON

Ming Court's braise sauce for bitter melon.

On the jar: YUZUNUSSBUTT

Heid's yuzu-nut butter vinaigrette for asparagus.

On the jar: CURRY

Dahlgren's kid-friendly curry dip for fried snacks.

On the jar: SALTY-SOUR

Satongun's tamarind-lime dressing for duck salad.

On the jar: SOJA BASE

Albert Adrià's dashi-soy base for ceviche.

On the jar: WASABI

Vézina's wasabi mayonnaise for seafood.

On the jar: FENNELMANGO

Bhatia's mango chutney dressing for foie & naan.

On the jar: VINAIGRETTE

Albert Adrià's refrito-dashi vinaigrette for bonito.

On the jar: PONZU

García's ponzu for his roast beef presa blanca.

On the jar: OYSTERTERIYA

Cerdeño's oyster-teriyaki marinade for presa blanca.

On the jar: SHISOOYSTERO

Cerdeño's shiso marinade for grilled skewers.

On the jar: SESAME SHERR

Garimbay's tabasco-sesame vinaigrette for salads.

On the jar: GINGER-SOY

Irka's Thai vinaigrette for grilled oysters.

On the jar: GINGEMBRECOR

Meirlaen's ginger-coriander vinaigrette for amberjack.

On the jar: NAM PLA

Pongmorn's fish sauce-chile dip for Thai meals.

On the jar: NAM PLA

Pongmorn's chile-flake fish sauce dip.

On the jar: CHICKEN

Lee's curry powder for chicken kapitan.

On the jar: EGG-YOLK

Abergel's egg-yolk tare dip for chicken tsukune.

On the jar: CLAM-STOCK

Yip's clam-stock soy seasoning for sticky rice.

On the jar: CLAYPOT-RICE

Ho's soy sauce for classic claypot rice.

On the jar: PICKLED

Lin's pickled red onion for beef tartare.

On the jar: SESAME

Wakuda's sesame dip for shabu shabu.

On the jar: GINGER-SOY

Wakuda's citrus-soy dip for shabu shabu.

On the jar: PHYSALIS-JAL

Sweet-acid relish for cheese and roasted meats.

On the jar: PASSIONGINGE

D'Hainaut's dressing for scallop carpaccio & raw fish.

On the jar: CURRY

Lignac's curry vinaigrette for spring peas.

On the jar: JAEW WAN

Syhabout's jaew wan dipping sauce for green mango.

On the jar: UMAMI BUTTER

Gilmore's umami butter for grilled shiitake.

On the jar: YUZU-GINGER

Kriss's yuzu-ginger vinaigrette for salmon sashimi.

On the jar: CHILI LIME

Izard's chili lime vinaigrette for tomatoes, salads.

On the jar: NUOC CHAM

Charles Phan's nuoc cham for spring rolls, grilled meats.

On the jar: GREEN BEAN

Stephanie Izard's Asian vinaigrette for green beans, salads.

On the jar: BLUEBERRY

Stephanie Izard's blueberry nuoc cham for halibut, fish.

On the jar: SHAKING BEEF

Charles Phan's shaking beef sauce for steak stir-fry.

On the jar: LIME

Charles Phan's lime-pepper dip for shaking beef.

On the jar: HOISIN MUSTA

Ming Tsai's sweet-tangy hoisin mustard sauce.

On the jar: FISH

Stephanie Izard's fish sauce vinaigrette for slaw.

On the jar: SOY-BALSAMIC

Kenji López-Alt's soy-balsamic vinaigrette for hearty greens.

On the jar: ORANGEMAPLE

Vivian Howard's orange-maple ponzu for seafood and salads.

On the jar: NUOC CHAM

Stephanie Izard's lemon-malt nuoc cham for dipping.

On the jar: SESAMEHAZELN

Pépin's sesame-hazelnut dressing for arugula.

On the jar: GOCHUJANG

Edward Lee's gochujang sauce for chicken wings.

On the jar: MISO

Acheson's miso vinaigrette for green salads.

On the jar: SPICY SESAME

Acheson's spicy sesame vinaigrette for green salads.

On the jar: KIMCHI

Acheson's kimchi vinaigrette for green salads.

On the jar: GINGER

Acheson's ginger vinaigrette for green salads.

On the jar: KOREAN

Jet Tila's gochujang table sauce for dumplings, bowls.

On the jar: YUM NUA

Nok Suntaranon's yum nua dressing for Thai beef salad.

On the jar: SSAMJANG

Hooni Kim's ssamjang for Korean BBQ, lettuce wraps.

On the jar: NAM JIM

Christina Nguyen's nam jim sauce for grilled seafood.

On the jar: GOCHUJANG

Edward Lee's gochujang cocktail sauce for shrimp.

On the jar: SATAY PEANUT

Jet Tila's satay peanut sauce for chicken satay.

On the jar: BLACK

Joanne Chang's black pepper-scallion sauce for noodles.

On the jar: GINGER-SOY

Joanne Chang's ginger soy glaze for salmon, rice bowls.

On the jar: VIETNAMESE-S

Gourdet's Vietnamese chile-lime sauce for mushrooms, meats.

On the jar: DAN DAN

Jing Gao's dan dan noodle sauce for noodles.

On the jar: GINGER

Andrea Nguyen's ginger dipping sauce for chicken, seafood.

On the jar: NUOC CHAM

Andrea Nguyen's easy nuoc cham for noodle bowls.

On the jar: NUOC CHAM

Andrea Nguyen's classic nuoc cham for spring rolls.

On the jar: SWEET YOGURT

Meherwan Irani's sweet yogurt sauce for pakoras, chaat.

On the jar: CITRUS-HONEY

Alan Wong's honey-lime vinaigrette for tropical salads, fish.

On the jar: QUICK PONZU

Hiro Sone's quick ponzu for seafood, vegetables.

On the jar: COLA-SOY

Chris Shepherd's cola-soy brine for grilled meats, wings.

On the jar: WONTON

Fuchsia Dunlop's wonton chili-oil dressing for dumplings.

On the jar: PAD THAI

Jet Tila's pad Thai sauce for noodles, stir-fries.

On the jar: PANANG CURRY

Jet Tila's panang curry sauce for chicken, vegetables.

On the jar: PAD SEE

Benchawan Painter's pad see ew sauce for rice noodles.

On the jar: PANANG GAI

Nok Suntaranon's panang curry sauce for chicken, rice.

On the jar: CLASSIC NUOC

Gregory Gourdet's classic nuoc cham dipping sauce.

On the jar: FILIPINO POR

Kuya Lord's cola-sweet marinade for Filipino pork BBQ.

On the jar: STRANGE-FLAV

Fuchsia Dunlop's numbing-sweet strange-flavor sauce.

On the jar: HOUSTON NUOC

Chris Shepherd's Houston-style nuoc cham.

On the jar: NAM PLA

Jet Tila's fiery nam pla prik table sauce.

On the jar: SOY SAKE MIR

Hajime Sato's soy-sake marinade for monkfish.

On the jar: BUTTERMILK

Edward Lee's tangy buttermilk sauce for kimchi burgers.

On the jar: SSAMJANG MAY

Edward Lee's Korean-Southern ssamjang mayo.

On the jar: NAM JIM JAEW

Chef Nok's Isaan nam jim jaew for grilled meats.

On the jar: NAM JIM SEAF

Justin Pichetrungsi's Thai seafood dipping sauce.

On the jar: MISO VINAIGR

Hiro Sone's miso vinaigrette for salads and fish.

On the jar: GINGER-LIME

Gregory Gourdet's ginger-lime vinaigrette for salads.

On the jar: BANANA KETCH

Kuya Lord's Filipino banana ketchup dip.

On the jar: GOCHUJANG MA

Edward Lee's spicy gochujang mayo.

On the jar: SWEET SOYVI

Benchawan Painter's sweet soy dip for chive pancakes.

On the jar: PONZU

Alan Wong's Hawaii-style citrus-soy ponzu.

On the jar: GINGER-SOY

Molinaro's Korean BBQ sauce.

On the jar: GINGER-SOY

The dressing from McKinnon's dumpling salad.

On the jar: KOCHUJANG

The bbq sauce from Maii's Korean bavette steak.

On the jar: ZESTY

Nguyen's zesty chile lime vinaigrette.

On the jar: GARLIC

Nguyen's garlic vinegar.

On the jar: CURRY LIME

Johnson & Smalls' curry lime yogurt dressing.

On the jar: GOCHUJANG

Heat and acid for eggs, tacos, and bowls.

On the jar: SOY

The dressing from Conlon's silken tofu salad.

On the jar: CITRUS-HONEY

Chang's lemon ginger dressing.

On the jar: MISO-MAPLE

McKinnon's miso maple vinaigrette.

On the jar: TOMATO-COCON

Bhatt's tomato coconut chutney.

On the jar: WATERMELON

The dressing from DiSpirito's watermelon poke salad.

On the jar: KIMCHI

The dressing from Devillier's braised beef short ribs.

On the jar: SOY-LIME

Michael Schwartz's soy-lime vinaigrette for slaws & fish.

On the jar: GINGER JUICE

Edward Lee's ginger juice vinaigrette for beet & pear.

On the jar: PAPAYA SLAW

Ken Oringer's papaya slaw dressing for Thai-style salads.

On the jar: GINGER-SOY

Hooni Kim's soy-ginger vinaigrette for scallion salad.

On the jar: SPICY

Joanne Lee Molinaro's spicy dipping sauce for dumplings.

On the jar: COCONUTTAMAR

Compton's coconut-tamarind-lime dressing for tuna tartare.

On the jar: NUOC CHAM

Hetty Lui McKinnon's nearly nuoc cham for eggplant & noodles.

On the jar: CHAR SIU

Hetty Lui McKinnon's char siu sauce for eggplant & tofu.

On the jar: CHARRED

Vishwesh Bhatt's charred jalapeño-herb dressing for okra.

On the jar: CREAMY

Andy Baraghani's creamy miso-tahini sauce for long beans.

On the jar: SMACKED

Hannah Che's smacked cucumber dressing for cucumber salad.

On the jar: COLD-TOSSED

Hannah Che's enoki-cucumber sauce for cold noodle salads.

On the jar: LIANG FEN

Hannah Che's liang fen chili-oil sauce for jelly noodles.

On the jar: SIMPLE PONZU

Ryan Roadhouse's simple ponzu for sashimi & grilled fish.

On the jar: CUCUMBERSHAL

Ilene Rosen's cucumber-shallot dressing for summer salads.

On the jar: DAN DAN MIAN

Rosheen Kaul's dan dan mian sauce for noodle bowls.

On the jar: FERMENTED

Rosheen Kaul's fermented chilli dip for dumplings.

On the jar: SPICY

Joanne Lee Molinaro's gochujang dressing for salads.

On the jar: HUMMUSGOCHUJ

Joanne Lee Molinaro's hummus-gochujang spread for wraps.

On the jar: GINGERSPRING

Josh Niland's ginger-spring onion sauce for steamed fish.

On the jar: GINGER-SOY

Kaul's soy dressing from her stir-fried zucchini.

On the jar: SWEET SOY

Kaul's sweet soy sambal for grilled whole fish.

On the jar: SALTY-SOUR

Soto-Innes' caramelized fish-sauce vinaigrette.

On the jar: TEMPERED

A cool yogurt sauce for grilled meats and vegetables.

On the jar: BAEK KIMCHI

Hooni Kim's brine for mild, juicy white kimchi.

On the jar: BAECHU

Hooni Kim's gochugaru paste for classic baechu kimchi.

On the jar: KKAKDUGI

Hooni Kim's paste for diced-radish kkakdugi kimchi.

On the jar: KOHLRABI

Hooni Kim's kimchi paste, adapted for kohlrabi.

On the jar: AIOLI

Cushman's yuzu aioli for lobster salad.

On the jar: SCALLION

Pandya's scallion yogurt for fried chicken sandwiches.

On the jar: NUOC CHAM

Van Aken's nuoc cham for spring rolls.

On the jar: GINGER-SOY

Van Aken's Thai dressing for noodle salads.

On the jar: SCALLION

Baraghani's scallion sauce for egg sandwiches.

On the jar: SOY-GARLIC

Che's soy-garlic sauce for steamed eggplant.

On the jar: BUCKWHEAT

Che's chile-vinegar sauce for buckwheat noodles.

On the jar: GINGER-SOY

Che's fish-fragrant sauce for eggplant.

On the jar: KINAKO

Brioza's kinako dressing for persimmons.

On the jar: FISH LIME

Martínez's fish sauce-lime dressing for a Thai chicken salad.

On the jar: KUNG PAO

King's Kung Pao sauce for stir-fries.

On the jar: GINGER

Andrew McConnell's ginger vinaigrette for bonito.

On the jar: SOYBALSAMIC

Mark Best's soy-balsamic beetroot dressing for roast lamb.

On the jar: POWDER

Mathilde Roellinger's satay-spice vinaigrette for salads.

On the jar: OYSTER PONZU

Kojima's oyster ponzu, a light shucking sauce.

On the jar: GINGER-SOY

Williamson's shoyu dressing for poke.

On the jar: HIBISCUS

Williamson's hibiscus ponzu for a soba noodle salad.

On the jar: TUNA RIBBONS

Huynh's soy-mirin sauce for tuna ribbons.

On the jar: AIOLI

Rosenberg's sambal aioli for banh mi.

On the jar: SOY CHILE

Sbraga's soy-chile vinaigrette for a tomato-peach salad.

On the jar: CRISPY RICE

Mei Lin's fish sauce-lime vinaigrette with toasted rice.

On the jar: BERGAMOTGING

Pincemin's bergamot-ginger vinaigrette from his holiday menu.

On the jar: GRILLED

Yen's lemongrass-fish sauce dressing for grilled fish salad.

On the jar: ASIAN

Riboulet's ponzu-style sauce that goes with everything.

On the jar: THAI CHICKEN

Qui's Thai-style dipping sauce for fried chicken.

On the jar: SPICED

Miranda's spiced vinegar for smoked oysters.

On the jar: WASABI SOY

Magbitang's wasabi-soy dressing for grilled snap peas.

On the jar: TUK CHAM

Yen's Cambodian dipping sauce for grilled meat.

On the jar: THAI VINEGAR

Rubin's Thai-style leche de tigre for raw tuna.

On the jar: FRIED GARLIC

Eng's fried garlic-tahini dressing for a tofu salad.

On the jar: CHARDONNAYOR

Hunter's miso-orange vinaigrette for grilled octopus.

On the jar: GINGER-SOY

Wood's ginger-soy vinaigrette for lamb and clams.

On the jar: HONEYCURRY

MacKay's honey-curry mayonnaise for a chickpea burger.

On the jar: GINGER-SOY

MacKay's sesame-soy dressing for a kale salad.

On the jar: BEAN SPROUT

Cardoz's dressing for bean sprout & Indian-style salads.

On the jar: CURRY

Alvarez's curry vinaigrette for a crispy rice salad.

On the jar: TOSAZU

Henry's tosazu sauce for raw fish.

On the jar: SHERRY-SESAM

Greeno's sherry-sesame dressing for a prawn salad.

On the jar: MENTAIKO

Qui's mentaiko mayonnaise for yakisoba.