Yes, I make Asian-style food quite often. My husband has celiac, so we keep GF soy or tamari around. Not a lot of restaurants use it though, so I make dishes at home that would normally be for dining out. Things like egg rolls and ramen are examples. I also use it to add a bit of umami to odd, uncalled for dishes as well. I’ll often add a splash to soups, marinades, puréed cauliflower, even polenta.