"I always keep Kewpie mayo because its uses are endless, it's Japan's number-one best-selling condiment." -- Travis McShane, executive chef/partner at Adele's (Nashville, TN)
"I always keep dried shrimp in my kitchen, and I blend it with spices like salt and pepper or chili flakes. I like to sprinkle them over things like stir-fry veggies, steamed broccoli, or spinach to give them a depth of flavor and umami." -- Timon Balloo, executive chef/partner at SUGARCANE raw bar grill (Miami, FL)
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