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In a small saucepan, combine honey, coriander, star anise, cumin, cloves, cinnamon, 1 tablespoon lemon juice, ginger, garlic, 1 1/2 tablespoons cilantro, vinegar, ketchup and soy sauce. Bring to a simmer, and reduce until syrupy, about 25 minutes. In a small saucepan, combine carrot and ginger juices and remaining cilantro. Bring to a simmer, and reduce by three-quarters. Remove from heat, strain and season with salt and pepper. Preheat oven to 350 degrees. Preheat a grill or large skillet. Lightly oil shrimp, and season with salt and pepper. Grill or sear until barely pink, 1 to 2 minutes each side. Transfer to baking sheet, brush with honey glaze. Bake until just firm, about 5 minutes. Heat 1 tablespoon oil in heavy skillet over medium-high heat. Add beans, bok choy and jicama, and saute until hot. Stir in remaining lemon juice. Divide among 4 plates. Interlock two shrimp, and place on top. Sauce edge of plate; serve immediately.
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Real fermented mirin — sweet rice wine for glazes and teriyaki
Sweet rice wine — teriyaki, nimono, tamagoyaki
Teriyaki glaze — chicken, salmon, stir-fry, grilling marinade
Adjustable stand — hold cookbook or tablet at eye level while cooking
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks