Grilling Asian-style 4 East-meets-West ways to fire up dinnertime — and the perfect drinks for each Asian grilling guide: Japanese Tofu Skewers on Soba Tofu holds up beautifully on the grill as long as you use the firm nigari kind. You’ll need 4 metal skewers (10 to 12 in. each) or wooden skewers soaked in water to prevent burning. Pair with a spicy, loamy Pinot Noir like Blackstone Sonoma Reserve 2007 (Sonoma County; $20). Recipe: Japanese Tofu Skewers on Soba Pinterest Five-Spice Chicken Noodle Salad Like a cross between a noodle bowl and a salad, this dish is low in fat and has a kick—thanks to the zesty salad dressing based on a Vietnamese dipping sauce. Pair with a barely off-dry Riesling like Poet’s Leap 2008 (Columbia Valley; $20). Recipe: Five-Spice Chicken Noodle Salad Korean Kimchi Burgers Follow the recipe to make your own kimchi, or take a shortcut and use the condiment ready-made from the store. Pair the burgers with a beer with balanced malt and hops like Saigon Export. Recipe: Korean Kimchi Burgers Mahimahi with Thai Green Curry You can find jars of Thai green curry at most supermarkets—the potent paste adds instant authentic flavor. Pair this dish with a crisp, aromatic Viognier like Jorian Hill 2007 (Santa Ynez Valley; $30). Recipe: Mahimahi with Thai Green Curry Beyond soy sauce For authentic Asian flair, stock up on these pantry staples (pictured left to right) from your market’s international aisle. Chili garlic sauce: The thick sauce of crushed red chiles and garlic adds instant fire. The Chinese version may include fermented black beans and preserved radish; the Vietnamese is simpler. Rice vinegar: Popular in Japanese and Chinese cuisines, this is a light and mildly tart vinegar. The seasoned version contains sugar and salt. Wasabi: The pungent Japanese green paste or powder gives sauces a horseradish-like burn. Toasted sesame oil: Chinese, Japanese, and Korean cooks use this dark oil to lend a nutty aroma to sauces and marinades. Fish sauce: The thin amber liquid, made by fermenting fish in brine, is omnipresent in Southeast Asian cuisines and provides a salty, pungent punch. We prefer more subtle Thai and Vietnamese sauces to stronger Filipino. Mirin: This Japanese rice wine adds subtle sweetness to marinades, sauces, and dressings. Green curry paste: Use the potent, aromatic paste of pounded green chiles and spices to make Thai curry.