Gathers the prepared sauces and seasonings of East and Southeast Asian cooking that are used for dipping, glazing or finishing a dish. It includes ponzu, teriyaki sauce, tonkatsu sauce, nuoc cham, XO sauce, peanut sauce, furikake and yuzu kosho. Within the Condiments, Sauces and Fermented Flavorings subcategory it sits beside the groups Fermented Soy, Bean and Fish Seasonings, Chili Sauces and Hot Pastes, Emulsified, Creamy and Gravy Sauces, Tomato-Based and Table Sauces, Herb, Nut and Fruit Pastes, Relishes and Chutneys, Vinegar, Mustard and Flavor Enhancers, and each entry is placed in the one group whose description fits it best.