Ponzu sauce and yuzu sauce are two Japanese condiments that look different but overlap in ingredients and taste. Here's exactly how they differ.

The versatility of yuzu is one of the reasons why chefs and bartenders love it. The peel can be zested with a Microplane to ...

Use dry-wet-dry method to coat grouper. First, dredge fish in tempura flour, shaking off any excess. Then dip floured grouper ...

There isn’t a substitute for it, but if you can’t find it at your local Japanese market (where you can also buy bottled yuzu juice), use light soy sauce diluted with some water to taste.

Our recipe uses a half-water ... so it is runny or thick. Pour sauce on fish and top with fine strips of yuzu zest. Ryohei Hayashi is the owner-chef of Tenoshima, a Japanese restaurant in ...