Commonly used as a wrap for rice and meat, perilla also shines when preserved in soy sauce, sauteed or stuffed and fried, Lee said. It’s also a flavorful addition to dressings—especially mixed with rice vinegar and soy sauce. “You take care of it like a plant, just making sure that it gets sunlight and airflow.”Soy SauceAll of the aforementioned ingredients mesh well together—especially with soy sauce as a through line. “We put soy sauce in everything—our marinades, to season vegetables, anytime you make a sauce.”Some recipes use both salt and soy sauce, though Lee said the sauce in its liquid form works better for certain applications. “It’s easier to spread, right?” she said, adding, “There’s something about soy sauce.