Charged with ideating around soy sauce in an application that departs from Asian cuisines, Chef Matt Voskuil opted to land in the American South. “The soy-glazed ribs are the centerpiece of the dish, rich and flavorful throughout,” he says. “The glaze really amps up the flavor dynamics.” The chef waits until service to apply the glaze—made with Kikkoman® Soy Sauce, honey and fresh, finely minced garlic—to optimize the aromatic nature of the garlic. Middlins (rice grits), warm carrot purée and peanut relish round out the flavor profile and presentation.
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