ponzu

• “Yakihama – baby yellowtail sashimi with ginger-garlic ponzu is something I can’t wait to go back and order again.”

  Hours of Mischief at LA’s Greatest Aphrodisiac – Tengu Santa Monica

• “Fusion, she said, now regarded as a trendy mid-'90s style of cooking, is marked by such unfortunate East-meets-West combinations as wasabi-flavored mashed potatoes and ponzu beurre blanc.”

  The Wall Street Journal: Wild Shrimp and Peas With Fresh Curry Leaves and Coconut Rice

• “And, just like at Nozawa, good luck trying to get any extra ponzu sauce.”

  The Huffington Post: One For The Table: sugarFIX at sugarFISH in Downtown LA

• “Or those times that your whole meal goes South just because you ask for the wrong thing (ahem, ponzu sauce).”

  The Huffington Post: One For The Table: sugarFIX at sugarFISH in Downtown LA

• “Screaming-hot thin slices of fatty meat and scallions from the dashi water dipped into cold vinegar-based sauces like ponzu and miso-pon was possibly the best thing I'd ever eaten in my life.”

  The Wall Street Journal: An Utterly Fabu Shabu-Shabu

• “In the '80s, in Santa Monica, I enjoyed the elegant creative efforts of Wolfgang Puck and Barbara Lazaroff at Chinois in dishes like catfish with ginger and ponzu sauce or scallops with Pad Thai noodles and lemon grass.”

  The Huffington Post: Mary Rose: Melting Pot Musings

• “The beef tataki, a Japanese version of carpaccio, and the albacore tuna tataki are especially tasty and the ponzu dressing is spicy enough to bring out the best of both.”

  The Huffington Post: One For The Table: Authentic Japanese at Yabu

• “They have a big, shiny rice cooker filled all day with succulent brown rice for a menu of rice bowls, and I sampled the Fresh Fish one ($12.50) with brown rice, shredded carrots, cucumber relish, micro greens and ponzu ginger dressing topped with strips of market-fresh seafood.”

  The Huffington Post: Jay Weston: Downtown Burbank Is Now a Vibrant Scene -- Moore's Deli Is There

• “TO GO: At D'Amico Catering, two miles away, the catering menu includes grilled ahi tuna with ponzu and miso sea bass.”

  The Wall Street Journal: Party Penthouses with Terraces

• “Perhaps Britain's city centres could be fitted with gastronomic panic buttons: in case of dietary distress, or just overuse of ponzu and daikon, break glass, press button.”

  The Guardian: Restaurant review: San Carlo Cicchetti

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