Where to find it: To soak up all things cider in Asturias, Riesco recommends visiting traditional cider houses in Gijón, like Casa Trabanco, La Galana, and El Lavaderu. You can also visit a llagare, or cider cellar, which offer tours, tastings, and demonstrations of traditional techniques. Sidra Trabanco, El Gaitero, and Sidra Menéndez are some of Riesco’s favorites. For the full effect, Riesco advises planning your trip during cider-making season in September and October or during the Gijón Natural Cider Festival in July—both offer the chance to taste plenty of cider vintages and participate in cultural activities.
Korean jang
What it is: Jang sauces are the foundation of Korean cuisine, according to Grant Ekelund, a senior travel consultant at InsideAsia Tours. Among these numerous tasty pastes and sauces are gochujang and ssamjang, two red chili pastes, and doenjang, a fermented soybean paste, all of which are used as bases for dishes as well as condiments.
Where to find it: In South Korea, “you’ll certainly run into jang sauces all over the place, and at all times,” Ekelund says. “Hankookjip is a Jeonju-style bibimbap restaurant, serving the local version of this iconic dish. Naturally, with a big dose of gochujang. I ate here the last time I was in Jeonju and I loved it. For ssamjang, I love ssambap lettuce wraps. It’s such a fun and interactive meal.” For a deeper dive into jang pastes and sauces, tourists can visit the Sunchang Jangnyu Experience Center, which is located in the Traditional Gochujang Folk Village in Sunchang, Jeollabuk-do. The center offers the opportunity to make gochujang pastes following traditional methods—including cooking the ingredients in large clay onggi jars over a fire. You can also sample dishes where the red pepper paste is the star of the show.
Thailand’s tomyum kung
What it is: A traditional Thai prawn soup that is ubiquitous throughout the nation, tomyum kung isn’t only served in restaurants—it’s also a staple in the majority of family kitchens. To make the iconic soup, prawns are boiled with distinctive ingredients like lemongrass, kaffir lime leaves, galangal root, and shallots, according to UNESCO; its hallmark is its wide range of tastes, including sweet, sour, savory, spicy, creamy, and slightly bitter.
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