In small saucepan, combine all ingredients; bring to a boil and cook for a few minutes until syrupy. Remove from heat; discard garlic and ginger. Let cool.

Marinade food in about 3/4 cup of sauce for 20 minutes. When ready to cook, reheat remaining marinade and brush over food several times during cooking and once again at end of cooking to glaze. Makes 1 1/2 cups. *Available in Japanese food stores. Delicious marinade for salmon steaks, scallop kabobs, chicken, chicken livers and beef steaks. Typed in MMformat by cjhartlin@msn. Com