Yuasa shoyu brewery

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• Bak Kut TehPork ribs simmered for hours in a peppery garlic broth (Singapore Teochew style) or a dark herbal medicinal broth (Klang Hokkien style) — the breakfast dish that takes itself seriously.
• Char Kway TeowFlat rice noodles seared in pork lard with prawns, cockles, Chinese sausage, egg, chives, and bean sprouts — Penang's smoky wok-breath noodle, the Singapore-Malaysian hawker king.
• Char SiuCantonese honey-glazed barbecued pork — mahogany red, sticky-charred edges, hung over a fire on long forks ("fork-roasted").
• Char Siu BaoSoft white steamed buns filled with diced sweet-savoury char siu pork — the Cantonese dim sum bun that turned the leftover roast pork into a second dish.
• CongeeRice simmered with water (or stock) into a savoury porridge — China's universal breakfast dish, with as many regional names as provinces (*jook*, *zhou*, *muay*, *bubur*).
• Dan Dan NoodlesA spoonful of chili-soy-vinegar sauce in the bowl, hot noodles tossed on top, crispy pork crumble and peanuts to finish — Sichuan street food named after the bamboo pole the seller carried.
• GalbiMarinated beef short rib, butterflied flat against the bone, grilled over charcoal — Korean BBQ's most prestigious cut, sweet-savoury and edge-charred.
• Gua BaoA folded steamed bun cradling braised pork belly, mustard greens, ground peanuts, and cilantro — Taiwan's pocket sandwich and a global street-food crossover.
• GyozaPan-fried, crescent-pleated dumplings with a crispy bottom and steamed top — Japan's adaptation of the Chinese jiaozi, now its own dish.
• GyudonThin-sliced beef simmered with onions in a sweet-soy dashi, ladled over a bowl of hot rice — Japan's three-minute lunch.
• Har GowCrystal-skinned shrimp dumplings — the Cantonese dim sum standard by which every dim sum kitchen is judged.
• JapchaeGlass noodles tossed with sesame oil, soy, and a rainbow of julienned vegetables — Korea's celebration banchan, originally a noodle-less royal court dish.
• JiaoziPork-and-chive dumplings — northern China's New Year food, the ancestor of every potsticker, gyoza, and pierogi cousin.
• KaraageBite-sized chicken thigh marinated in soy, sake, and ginger, dredged in potato starch and fried golden — Japan's home-and-izakaya fried chicken.
• KöttbullarSwedish meatballs — beef-pork blend, cream gravy with a splash of soy, lingonberry jam on the side.
• Kung Pao ChickenSichuan stir-fry of cubed chicken, dried chiles, Sichuan pepper, peanuts — mala balanced, dark-vinegar sauced.
• LumpiaFilipino spring rolls — fried *lumpiang Shanghai* with pork, or fresh *lumpiang sariwa* in a soft wrapper — a household staple at every party.
• Mie GorengEgg noodles stir-fried with kecap manis, chicken or prawn, vegetables, and a fried egg on top — the noodle answer to nasi goreng, eaten everywhere across Indonesia.
• Miso SoupDashi, miso, tofu, wakame — Japan's daily breakfast bowl, built on a broth that won't tolerate a boil.
• OkonomiyakiCabbage-and-batter pancake griddled at the table, topped with sweet-savoury sauce, mayo, bonito flakes, and seaweed — Osaka or Hiroshima, two different dishes by the same name.
• OnigiriHand-pressed rice balls wrapped in nori, often hiding a piece of salted salmon, pickled plum, or bonito flakes — Japan's portable lunch for twelve centuries.
• Pad Kra PaoMinced meat stir-fried with holy basil, chili, garlic, and fish sauce — Thailand's weeknight default, ordered over rice with a fried egg on top.
• PancitA family of Filipino noodle dishes — *bihon*, *canton*, *palabok*, *malabon*, *habhab* — eaten at every birthday for long life.
• SashimiSliced raw fish, ice-cold and knife-cut, served on a leaf with grated wasabi — the Japanese dish that has no cook, only a knife.
• Shabu-ShabuPaper-thin beef swished through clear kombu broth at the table — Japan's minimalist hot pot, named for the swish-swish sound the meat makes.
• Shoyu RamenSoy-tare-seasoned ramen with a clear chicken or pork-and-chicken broth — Tokyo's original ramen and the form everything else is measured against.
• Siu MaiOpen-topped steamed dumplings of pork and shrimp wrapped in yellow wheat-egg wrappers, garnished with a dot of crab roe or carrot — Cantonese dim sum's standard partner to har gow.
• SobaBuckwheat noodles served cold on a bamboo mat with a dashi-soy dipping sauce — Japan's mountain-cuisine noodle, a study in restraint.
• SukiyakiThin-sliced beef and vegetables simmered at the table in a sweet-soy *warishita* sauce, dipped in raw egg — Meiji-era Japan's beef-celebration hot pot.
• Sweet and Sour PorkBattered pork pieces tossed in a glossy red-orange sauce of vinegar, sugar, ketchup, and pineapple — Cantonese in origin, made fluorescent by global takeout, eaten everywhere.
• Taiwanese Beef Noodle SoupSlow-braised beef shank and tendon in a soy-spice-Sichuan-chili broth, over hand-pulled wheat noodles — Taipei's most-defended dish.
• TakoyakiSpherical batter balls with a piece of octopus inside, cooked in cast-iron half-spheres and turned by hand with a skewer — Osaka's street snack that requires equipment.
• TempuraIce-cold batter, hot oil, lacy crust — a Japanese refinement of a Portuguese technique.
• TonkatsuThick-cut pork loin in panko, deep-fried to a sandcastle-crisp coat — Japan's Western-cuisine import that became more Japanese than any of its sources.
• TteokbokkiCylindrical rice cakes simmered in a fiery gochujang sauce with fish cake and scallion — Seoul's street snack that became a national obsession.
• UdonThick, chewy wheat noodles in a clear bonito-dashi broth — Japan's everyday comfort noodle, refined into ritual on Shikoku.
• UnadonGrilled freshwater eel glazed with sweet-soy *tare*, served over rice in a lacquer box — Japan's summer-stamina dish, eaten on the Day of the Ox.
• Wonton Noodle SoupSpringy alkaline egg noodles, prawn-and-pork wontons, a clear dried-flounder broth — Hong Kong's hawker-stall lunch institution.
• XiaolongbaoShanghai soup dumplings — a pleated parcel of pork and aspic that liquefies into a teaspoon of broth when steamed.
• YakitoriChicken on bamboo skewers, charcoal-grilled over Bincho-tan, glazed with tare or salted plain — Japanese izakaya's most disciplined dish.
• Yangzhou Fried RiceCold rice, hot wok, char siu and shrimp — the canonical Chinese fried rice and the standard every other version measures against.