A family recipe, The Original Japanese Barbecue Sauce was developed by Justin Gill and his bachan (aka granny) Judy Yokoyama. This bbq sauce is unlike North American iterations: it’s less viscous, less sweet and has a bold flavor with just the right amount of umami. Additionally, it’s made with simple ingredients (including non-GMO soy sauce, cane sugar, organic garlic, ginger and green onion) rather than filler oils and preservatives. Their website also offers plenty of recipes—from pan-fried salmon with soba to chicken wings.
Poet Ocean Vuong experiments with a brand new form in his meditative debut novel: the queer protagonist writes a cathartic yet tender letter to his Vietnamese mother, who will most likely never read it. Vuong’s visceral, unflinching use of language and metaphors hit like a tsunami, awakening numbed readers to the raw emotions and reckonings that make us human.