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A poor chef is sweating the test so badly, he won’t need soy sauce soon enough.

Even a spoonful of soy sauce or balsamic can add complexity without dominating.

Or the parfaits served at Kamebishi Co., one of Japan’s oldest soy sauce brewers, where soy sauce gelato melts into something creamy and briny, like a tide pool made decadent.

The chewy morsels come sopping in soy sauce and flecked with chile flakes, with a rich and juicy meat filling.

If you don’t have sumac or lemon on hand, you can even try something flashier, like balsamic, Worcestershire, fish sauce, soy sauce or the like.