Marx Foods provided me with a sample of Three Exotic Juices to use to create recipes, taste test and review. Over the past few weeks I have been trying out new ways to use these juices. First I’ll talk about what didn’t work with these juices:

  • With olive oil for a salad dressing– I tried these as salad dressing, similar to how I use lime or lemon with a little olive oil, and well they are just not acidic enough to use on their own.  I am sure if I had added lemon, lime or some other complementary acid that it could be good but I didn’t.
  • For drinking- Yeah this juice isn’t for drinking.  It wasn’t bad for a taste test but I decided to take a bigger sip and they just aren’t for me. I am still thinking of trying them in some sort of cocktail though that could be good.

So far those are two things I have found I didn’t like with these juices so moving on to each individual juice:

  • Yuzu: This I would say is probably the most universally well known and it is common to hear of ponzu sauce which is made using yuzu.  It has a flavor that is very similar to a lemon with a little orange thrown in.  It also has more of the acidity of an orange than a lemon.  I used this sauce to make a delicious Chili Yuzu sauce to go over grilled tofu.

Yields 2 servings

Pan-Fried Tofu Steak

  • 1/2 Block of extra firm tofu, cut into 2 thin slices
  • 3T all purpose flour
  • 1 T sesame oil
  • 1t Canola oil
  • 3 garlic cloves, minced or microplaned

Dust the tofu with the flour and set aside.  In a large saute pan place the oils and garlic and heat over medium-high until the garlic is fragrant.  Place the tofu in the pan and pan fry on each side for 4-5 minutes.

Chili Yuzu Sauce

  • 1.5T tamari
  • 1T yuzu
  • 1t rice wine
  • 1t rice wine vineagr
  • 1t sesame oil
  • 1-2 thai chilies, thinly sliced

Whisk all of the ingredients together and set aside.

Sauteed Cabbage and Shiitakes

  • 1/2 T canola oil
  • 2 cups green cabbage, thinly sliced
  • 8 shiitake mushroom caps, thinly sliced
  • 1 small yellow onion, thinly sliced
  • Salt and Pepper, to taste

Heat the oil in a medium saute pan over high heat.  Add the cabbage, mushroom and onion and saute for 2-3 minutes until soften.  Reduce the heat to medium and season with salt and pepper.  Cook for 4-5 more minutes until veggies are soft.


  • gomasio
  • crispy garlic
  • cilantro
  • Green onions, thinly sliced

Place the tofu on the plate and pour 1/2 of the Chili Yuzu Sauce over; garnish with your choice of toppings.  Serve with brown rice and sauteed cabbage & shiitakes.

  • Kabosu: I loved the way that this juice smelled and tasted.  I used this juice to make a batch of Sweet & Spicy Kale Chips.  The flavor combined well with the heat of chipotle chiles.  I also loved how the mild flavor balanced with the creamy cashew and spicy chipotle.

  • 1 bunch of kale, ripped into chip sized pieces, rinse and dry
  • 2 dates
  • 3/4 cup water
  • 1/2 cup cashews
  • 1/4C nutritional yeast
  • 1T Sudachi juice (can substitute lime)
  • 1t chipotle chili powder
  • 3/4t garlic powder
  • 3/4t paprika
  • 1t shoyu (can substitute soy sauce, tamari or Braggs)
  1. Place the ripped kale in a large bowl. Place the dates through shoyu in a blender and process until smooth; pour over the kale.
  2. Massage the sauce into the kale until evenly distributed.
  3. Dehydrate method: Place on dehydrator trays and dehydrate at 118F for 10 to 12 hours (however I doubt that once you start check in them every few hours that there will be any left by the time the days over). Oven method: Preheat oven to 350F.  Place the sauced kale on a baking sheet and make for 12-15 minutes until the kale chips are crispy but not burned.
  • Sudachi: This juice was my favorite because it was the most acidic than the other two.  I used it as a replacement for lemon juice in my hummus recipe and it was subtly acidic enough to provide the fresh taste without over powering the other flavors.  I would say that due to the fact it was the most acidic made it the most appealing and refreshing.

Lunch of hummus, sauteed shiitake mushrooms, with falafel, veggies and crispy bread

Disclaimer: Marx foods provided me with a sample of their products for free to review, and I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review or sponsor a product giveaway.