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Ponzu Marinade

This quick marinade works best with fatty fish like salmon or Arctic char.  Be sure not to marinate the fish for longer than a couple of hours, as the flesh will begin to cure. This will make enough marinade for four 6-ounce filets.



With a microplane, grate the garlic and ginger into a small bowl.  Whisk in the remaining ingredients.

Place the fish in a large zipper bag and pour in the marinade.  Refrigerate for 1 - 4 hours.

When ready to cook, remove the fish and reserve the marinade.  Cook the fish, either broiled or pan-roasted, and baste with the marinade. When the fish is cooked, set aside and keep warm under foil. Add the reserved marinade to the pan and reduce by half.  Serve over the fish.


Japanese Ponzu from Yakami Orchard


There really isn't an equivalent in the American, or even Mediterranean pantry, for Ponzu. Worcestershire sauce, perhaps?

Ponzu is a blend of a few essential Japanese ingredients - mirin, rice wine vinegar, yuzu, kombu (seaweed) and bonito (dried tuna) - and the result is as complex and nuanced as the list of ingredients would suggest.

The flavor is at once, sweet, tart and savory. It is almost always blended with soy sauce to create the umami flavors so sought after in Japanese cuisine. This mixture is a perfect dipping sauce for raw fish, steamed dumplings or raw vegetables like radishes and fennel.

A drizzle of ponzu into a steaming bowl of noodles is a nice addition. You can make a quick dressing for a vegetable slaw with carrots and cabbage with ponzu and soy sauce. It also makes a great pan sauce - after cooking pork or chicken that's been pounded thin, deglaze the pan with a 1/2 cup of ponzu and a splash of shoyu - the sugars will caramelize as the mixture reduces and you'll have a lovely sauce.

Ponzu also makes a great quick marinade for fish. Julienne some ginger and toss with ponzu and marinate salmon filets for 30 - 45 minutes. Cook the fish and then reduce the marinade and serve alongside or drizzled over the fish.

12 ounces
Yakami Orchard
$16.50 (Currently Sold Out)


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