A Delicious Threesome of Marukan Vinegars

marukan1This beautiful box containing a variety of Marukan vinegars was waiting for me when I came home from the dentist today. (Just a routine cleaning  — no pain, yay, just fresh and shiny teeth!)
marukan2

How can you not be impressed with a company that’s been around since 1649?

Because of its super high quality, I had always used Marukan Rice Vinegar – the plain kind or seasoned — for sushi rice, but I had never tried the Yuzu Ponzu, soy dressing with yuzu citrus.sushi22014-01-05 18.19.11

Heck, I didn’t know what yuzu was…it’s  a fruit similar in size to a grapefruit; Its juice is tart like that of a lemon, but has a tangy undertone.

I made a delicious Vinaigrette with the Yuzu Ponzu and extra virgin olive oil, little freshly ground pink Himalayan salt, pepper, and a pinch of ground chili powder. (optional)

The Yuzu Ponzu is a delicious marinade for tofu, too.

I combined all three vinegars in this Daikon Radish Salad.

daikonradish1Shred about two cups of daikon radish and rinse several times with cold water and squeeze dry. Shred a couple of carrots and add.

In another bowl, combine 3 tablespoons of plain rice vinegar, seasoned rice vinegar, and the yuzu ponzu.
1 tablespoon grated peeled ginger
1/4 cup vegetable oil
1 teaspoon toasted sesame oil
1 3/4 teaspoons white sesame seeds (toasted)

Whisk all the ingredients, pour over daikon and carrots. Gently toss, cover, and refrigerate.

Check out more recipes at http://www.marukan-usa.com

#marukan

 

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