Say what you will about fusion cooking, but the union of Jewish and Chinese cuisine is a match made in heaven in Soy Vay teriyaki sauce, which recently nudged its way into the Fox family repertoire. The kosher blend of preservative-free soy sauce, ginger, garlic, onions, soy and sesame oils and sesame seeds is pretty much everything I would put in a marinade if I happened to have all those ingredients on hand.
The label narrates the origins of the product—which is what results when a Chinese girl meets a Jewish boy and they compare family cooking habits. The label also recommends the Veri Veri Teriyaki sauce for fish, meat, poultry, tofu "and whatever else you may dream up."
After preparing Soy Vay salmon and chicken to rave reviews, Shiksa Fox pretty quickly dreamed up pork teriyaki to get rid of the frozen rolling pin of tenderloin at the back of the freezer. She was already eight hours into the marination before she began to worry about being struck by a thunderbolt.
In the end, the roasted pork—succulent, salty and nutty, with a dark caramelized finish—outweighed any non-Pareve guilt. I earned a "Mommy, you are a genius," and dinner went off without a smiting.
