MeriPon

This is a recipe for my homemade ponzu. I never make the same batch twice, but here's a general recipe I follow:

Base: 1/2 vinegar, 1/2 soy sauce.
Spices: 1 fair sized lobe of ginger (approximately 2x2x2 cm), grated. 3 cloves of garlic, minced. The juice of 1 citrus; in Japan I use yuzu or kabosu, but in America a lime would do well. You want something less zesty than a lemon, but not sweet. (I don't recommend mikan, oranges, or grapefruit, but if you try it and find it delicious, let me know!)
Mix and serve!
I find it gets tastier the longer it sits, so I mix it when I have free time in the kitchen, and then let it sit in the refridgerator.

Tatara-san's Umepon
This is an idea from Tatara-san for an alternative to the Ponzu above.
Put 8-10 unripe green ume (Japanese plum) in soy sauce, let it sit for a month or two in the refridgerator, and then serve.
I will test this recipe out in May, when ume grow.