As a result, ponzu sauce has carved its own niche in Japanese cuisine and serves its own unique purposes. Unlike its soy-based counterpart, ponzu is a citrus-based sauce, usually made from the ...

Mix the ponzu, sesame oil and grated ginger ... 4. Add the wasabi and soy sauce mixture while the pan is piping hot and toss with the mushrooms. 5. Top with shiso leaves and it is complete.

Chef Makoto Tokuyama, co-owner of Cocoro restaurant, has a talent for artfully blending the best of Japanese gastronomy with the finest locally sourced and unmistakably New Zealand ingredients.