Marukan Vinegar

Marukan Vinegar has been slow brewing genuine rice vinegar since 1649. That's over 360 years of brewing experience. The result? The world's finest, mild rice vinegar that is full of slow-brewed flavor. Non GMO Verified! We deliver Quality, Flavor, Versatility! Star K Kosher & Certified Organic Vinegars, Dressings and Citrus Ponzu. Perfect for dressings, dips, sauces, soups and marinades! Use it instead of salt for a healthier lifestyle full of flavor!

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Marukan Thai Basil Fish

Ingredients:

1  cup Marukan Organic Seasoned Rice Vinegar

½  cup olive oil

¼  cup soy sauce, light

4-5  Tbsp  garlic cloves, minced

3-4  Tbsp ginger, minced

1  Tbsp chili flakes (optional)

½ - 1  cup Thai basil, chopped

4  fish filets (3-4 oz. each)

Preparation:

Set aside fish filets and chopped basil.

Whisk remaining ingredients well and pour over fish filets.

Cover and refrigerate about 1 hour.

Grill, bake or sauté.

Garnish with chopped basil.

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Marukan 7-ingredient Mason Jar Salad

  Ingredients

  1/4 cup                   Marukan® Organic Seasoned Rice Vinegar Dressing

  1/4 cup                   Extra Virgin Olive Oil

  3 Tbsp                   Stone Ground Mustard

 1/3 –1/2 cup       Quinoa, cooked

  12-15                       Cherry tomatoes, sliced in half

  1                                 Avocado, diced

  2-3 Tbsp                 Sunflower Seeds

  1                                 Bell Pepper, diced

  3 handfuls             Spinach

  Freshly ground pepper, optional

    Preparation:

Make the dressing by whisking together Marukan Organic Seasoned Rice Vinegar Dressing, olive oil, stone ground mustard and ground pepper.

  Add your desired amount of dressing into the jar. Next layer the remaining ingredients in order of wet to dry, this will help avoid the salad from becoming soggy. Cherry tomatoes, quinoa, bell pepper, avocado, sunflower seeds, and spinach. Feel free to adjust ingredient amounts to your taste and preference. Seal the jar and store in the fridge for up to 3-4 days. When ready to eat, shake the jar to evenly distribute the dressing then pour all ingredients onto a plate or bowl. Enjoy this salad as a healthy on-the-go lunch!

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Marukan Quinoa Salad

 Ingredients:

  Salad

  1 cup                         Quinoa

  2 cups                       Water

  5                                Cherry tomatoes, cut in half

  ½ cup                        Garbanzo beans

  1 ½ cups                    Lettuce

  Parsley, for garnish

  Salad Dressing

  2 Tbsp                         Marukan® Genuine Brewed Rice Vinegar

  2 Tbsp                         Dijon mustard

  1/3 cup                        Olive oil

  Salt and pepper to taste

   Preparation:

 Boil 2 cups of water and add the cup of quinoa, let simmer until the quinoa has absorbed all the water, 15-20 minutes. While the quinoa is cooking, prepare the dressing. Once the quinoa is finished, let it cool down in a bowl. Then add the cherry tomatoes, garbanzo beans and lettuce to the quinoa. Finally drizzle your desired amount of dressing into the bowl, toss together, garnish with parsley and enjoy!

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Marukan Butternut Squash Soup

  Ingredients:

  3 cups              Butternut Squash, cubed

  3 cups              Vegetable Broth

  1 tbsp.             Olive Oil

  1 tbsp.             Marukan® Genuine Brewed Rice Vinegar

  1                      small onion, diced

 1                      Garlic clove, minced

  ½ tsp.               cumin

  Salt and pepper to taste

  Parsley, for garnish

    Preparation:

  In a saucepan, heat olive oil over medium heat, add onions and garlic and cook for 3-4 minutes. Add the squash and vegetable broth and bring to a boil, cook for 15 minutes on until squash is tender.

  Pour the soup into the blender and puree. Return to pot and add Marukan Rice Vinegar, cumin, pepper and salt, mix well. Serve and garnish with parsley, enjoy!

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Marukan Potato Bacon Salad

  Ingredients

 6                                 Medium Red Potatoes

1                                 Small Onion, diced

6-8                             Slices of Bacon, diced

¼ cup                       Marukan® Organic Rice Vinegar

2 Tbsp.                     Stoneground Mustard

¼ cup                        Extra Virgin Olive Oil

2                                 Garlic Cloves, minced

Salt and Pepper to taste

Flat Leaf Parsley for Garnish

    Preparation:

1.     Cut the potatoes into wedges, then boil for 15-20 minutes, until fork tender. Drain and put potatoes in a mixing bowl.

2.     Make the vinaigrette by whisking together Marukan Organic Rice Vinegar, olive oil and stone ground mustard. Season with salt and pepper. Set aside.

3.     In a skillet over medium heat, add the bacon, diced onion and minced garlic and sauté for 6-8 minutes or until bacon is crisp. Remove from skillet and add to the potatoes.

4.     Pour the vinaigrette over the potatoes and the bacon and toss gently until all the ingredients are well-coated. Serve warm or cold and garnish with parsley.

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Easy Sweet Pickled Peppers

 Ingredients

  2 cups                   Marukan® Seasoned Gourmet Rice Vinegar

 1 lb                        Sweet Peppers

  1 Tbsp                   Peppercorns

  1 Tbsp                   Coriander Seeds

  1                           Bay Leaf

  2                           Garlic Cloves, crushed

  1/2 cup                     Water

    Preparation:

Start by vertically slicing the sweet peppers. Then pack them into the jar. Next, pour the water and Seasoned Gourmet Rice Vinegar into a pot and boil. Once the brine is boiled, pour it into the jar with the peppers. Finally let it cool and store in fridge. Enjoy this pickled peppers recipe as a quick and easy snack for any day of the week!

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Marukan Spicy Ponzu Dipping Sauce

 Ingredients:

1/4 cup Marukan® Ponzu Soy Dressing with Sudachi Citrus

2 teaspoons chili paste (adjust depending how spicy you like it)

1 Tbsp. toasted sesame oil

1 teaspoon honey

Grated ginger

Chopped green onions for garnish (optional)

  Preparation:

Whisk all the ingredients in a bowl until well combined. Transfer onto a dipping dish or serving bowl and garnish with green onions. Enjoy with spring rolls, egg rolls, pot stickers, or use as a marinade for your favorite proteins.

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Marukan Citrus Surprise Drink

  Ingredients:

¼ cup Marukan Organic Rice Vinegar

1 cup Orange Juice

½ cup Lemon Juice

½ cup Lime Juice

½ cup Grapefruit Juice

1 cup Water

2 Tbsp. Sweetener (honey or all natural cane sugar)

Strawberries

  Preparation

Combine all the liquids in a pitcher; Marukan Organic Rice Vinegar, orange juice, lemon juice, lime juice, grapefruit juice. Then add the sweetener to taste. To serve, add a few ice cubes in the glass and sliced strawberries for décor and taste. A great refreshing drink for any occasion!

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Super Yummy Marukan Mason Jar Salad

  Ingredients

  2 Tbsp                      Marukan® Organic Seasoned Rice Vinegar Dressing

  2 Tbsp                      Extra Virgin Olive Oil

  1/2                            Cucumber, diced

  1                               Medium red apple, sliced into wedges

  3-4 Tbsp                   Feta cheese

  1/3 cup                    Cooked chickpeas

  1/4 cup                    Candied pecans

  2 handfuls              Fresh mixed greens

    Preparation:

Start by adding Marukan Organic Seasoned Rice Vinegar Dressing and olive oil into the jar. Then layer the remaining ingredients in order of wet to dry, this will help avoid the salad from becoming soggy. Cucumber, apple, feta cheese, chick peas, candied pecans and mixed greens. Feel free to adjust ingredient amounts to your taste and preference. Seal the jar and store in the fridge for up to 3-4 days. When ready to eat, shake the jar to evenly distribute the dressing then pour all ingredients onto a plate or bowl. Enjoy this salad as a quick and on-the-go lunch!

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Marukan Shishito Pico De Gallo from Chef Brian Tsao

Ingredients

1 each    Tomato, Med, Small Dice

1 each    Red Onion, Med, Small Dice

1 Tbsp    Cilantro, minced

2 each    Shishito Pepper, Small Dice

1 each    Lime, Juiced

1 Tbsp    Marukan® Genuine Brewed Rice Vinegar

1 Tbsp    Sugar

2 tsp       Soy

2 tsp       Korean Chili Flakes

Preparation

Combine all ingredients in a bowl and allow to marinate at room temperature for 20 minutes. Put as a topping over your favorite protein or salad and enjoy!

4 - 6 Servings

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Marukan Cherry Tomato Summer Salsa

Ingredients

1- 2 cups cherry tomatoes, halved

1 small onion, finely chopped

¼ cup cilantro, chopped

1 - 2 Tbsp. Marukan Ponzu Premium Sudachi Citrus Marinade

Salt to taste

Preparation

Mix all the ingredients together and enjoy with your favorite chips. Add fresh chopped serrano peppers for a spicy kick. Excellent for your summer gatherings!

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Marukan Smoked Teriyaki Sauce from Chef Brian Tsao

1 cup       Soy 

1 cup       Sake 

½ cup      Marukan® Genuine Brewed Rice Vinegar

½ cup      Sugar 

1 clove    Garlic, minced

1 tsp       Ginger, minced

½ tsp      Liquid Smoke 

  Combine all ingredients in a pot over medium heat, stir until sugar has fully dissolved. Pour over or brush on your favorite grilled steak, chicken or other proteins and enjoy!

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Marukan “Maru-Cobb” Salad

Seared Salmon, Soy Ponzu Glazed Bacon, Pickled Radish and Carrot,

Fresh Avocado, Creamy Dressing

(serves 4)

From Chef Austin Yancey

Salad

2 cups            Fresh Seasonal Greens

¼ cup             Soy Glazed Bacon

1 ea                Avocado (cut into large dice)

8 ea                Cherry Tomatoes (halved)

2 Tbsp            Salt Roasted Soy Beans

3 ea                Green Onion (lightly charred and sliced)

¼ cup             Fresh Cilantro Leaves (reserve stems)

2 Tbsp            Pickled Radish and Carrot

6 oz                Salmon (sautéed or grilled)

To taste          Sea Salt

To taste          Fresh Cracked Black Pepper

Toss fresh seasonal greens with dressing, and add to serving bowl. In a large bowl, toss each of the ingredients separately with dressing and place on top of salad, arranging each one artfully.

Salmon Marinade

4 Tbsp            Marukan® Seasoned Gourmet Rice Vinegar

2 Tbsp            Sesame Oil

1 tsp               Kosher Salt

1 tsp               Black Pepper

Allow salmon to marinate for 3-4 hours before cooking

Salad Garnish

Pickled Carrot and Daikon

¼ cup             Daikon Radish (cut into thin strips)

¼ cup             Carrot (cut into thin strips)

4 Tbsp            Marukan® Seasoned Gourmet Rice Vinegar

1 Tbsp            Sugar

Heat vinegar and sugar until simmering, remove from heat. Add carrot and daikon, allow to pickle for 3-4 minutes, reserve.

Salad Garnish

Soy Ponzu Glazed Bacon

6 oz                Thick Cut Bacon (cut into lardons)

¼ cup             Marukan® Premium Ponzu Soy Dressing with Sudachi Citrus

Cook bacon until fat is rendered and bacon is brown and crispy, strain fat. Add soy ponzu and reduce until syrup-like consistency and bacon is completely coated. Reserve for salad.

Creamy Dressing

2 ea                Egg Yolk

1 Tbsp            Dijon Mustard

6 Tbsp            Marukan® Seasoned Gourmet Rice Vinegar

¼ cup             Sesame Oil

¼ cup             Vegetable Oil

1 tsp               Ginger (chopped finely)

1 tsp               Garlic (chopped finely)

As needed    Reserved Cilantro Stems (finely sliced)

To taste          Salt

To taste          Fresh Cracked Black Pepper

Add egg yolk, mustard, garlic, ginger and vinegar to blender. Blend on medium speed for 30 seconds. Drizzle in sesame oil and vegetable oil. Add cilantro stems and season with salt and pepper.

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In less than 10 minutes you can prepare this super easy and tasty Mixed Greens & Strawberries Salad with Sweet and Tangy 5-ingredient Vinaigrette, simply Marulicious! 

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Pacific Rim Ceviche

Ingredients:

3/4 lb skinned white fish (mackerel, cod, sierra, halibut, etc.)

12 oz  Marukan Ponzu Premium Sudachi Citrus Marinade

3 medium jalapeno chiles

1 avocado

1 bunch cilantro

2 medium tomatoes

1 small onion

1 garlic clove

1/2 tsp oregano

1/2 tsp salt

Preparation:

Cut fish into small cubes (about ½ inch) and cover with Marukan Ponzu Premium Sudachi Citrus Marinade. Set in the bottom of the refrigerator for about 3 hours (or until fish "cooks" to an opaque white color). Core the tomatoes by cutting a small cone from the stem end, and cut a small cross on the opposite end. Drop them into a pan of boiling water for 30 seconds, then into ice water until they are cool enough to handle, then cut in half and squeeze.

Finely chop tomatoes, onions, and jalapenos, and add to the fish in the refrigerator.

The mixture should be stirred from time to time to make sure it "cooks" evenly.

Serve with sliced avocado and chopped cilantro. Makes 6 servings.

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Marukan Signature Chinese Chicken Salad

 Ingredients:

3 Whole Chicken breasts (cooked, cooled and diced)

6 oz. Dried Noodles (traditionally Saifun noodles but Chow Mein noodles may be substituted)

2 1/4 cups chopped Green Onions (tops included)

1 1/2 cups chopped Water Chestnuts

1 1/2 cups chopped Red Cabbage

1 1/2 cups Marukan Seasoned Gourmet Rice Vinegar

2 cups Mandarin Orange Slices (drain if canned, best to use fresh)

3 Heads Iceberg Lettuce (shredded)

1 1/2 Tbsp Sesame seeds (toasted)

 Preparation:

Combine chicken, green onions, chestnuts and sesame seeds in bowl; mix well. Add lettuce, cabbage, dried noodles and 1 1/2 cups mandarin orange slices. Blend remaining 1/2 cup of mandarin orange slices with the Marukan Seasoned Rice Vinegar then toss and serve.

Serves 8 – 12

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Cilantro Lime Dressing

 Ingredients:

1/3 cup Marukan® Organic Seasoned Gourmet Rice Vinegar

1/4 cup Lime juice

1 Garlic clove

2 tsp Chipotle Chiles

2 tsp Honey

1/2 tsp Salt

3/4 cup Canola Oil

1 cup Cilantro

 Preparation:

Chipotle chiles should be in Adobo sauce and can be found in the Mexican section of your store. Chop cilantro and set aside. Mince garlic and set aside.  Puree chipotle chiles in food processor.  Add all ingredients except oil and cilantro to processor and blend. Slowly add stream of oil to form emulsion.

Add cilantro to processor and pulse to combine. Toss this dressing with baby greens. Serves 2-4