"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)
Sign up here for our daily Thrillist email, and get your fix of the best in food/drink/fun.
Dan Gentile is a staff writer at Thrillist. His secret-weapon ingredient is a bagel of everything bagel crumbs. Follow him to everything salmon at @Dannosphere.