Pesto been used for all sorts of cold sauces or dips, mostly without any of the original ingredients: arugula (instead of or in addition to basil), black olives, lemon peel, coriander, or mushrooms. In more northern countries, ramson leaves are sometimes used instead of basil. In the 19th century, Genovese immigrants to Argentina brought pesto recipes with them. A Peruvian variety, known as "tallarines verdes" (meaning "green noodles", from Italian "tagliarini"), is slightly creamier, lacks pine nuts (because of their rarity and prohibitive cost in Peru), may use spinach and vegetable oil (in place of olive oil), and is sometimes served
Soy sauce recipes usually mean "gaeryang-ganjang". Another common name of "gaeryang-ganjang" is "jin-ganjang" (, "dark soy sauce"), because "gaeryang-ganjang" varieties are usually darker in appearance compared to traditional "hansik ganjang". Having been introduced to Korea during the era of Japanese forced occupation, "garyang ganjang" is also called "Wae-ganjang" (, "Wae soy sauce"). Korean Ministry of Food and Drug Safety's Food Code classifies "gaeryang-ganjang" into four categories by their method of production. Malays from Malaysia, using the Malay dialect similar to Indonesian, use the word "kicap" for soy sauce. "Kicap" is traditionally of two types: "kicap lemak" (lit "fat/rich soy sauce") and "kicap