You probably won't go out and look for Akamiso for a marinate, but it is great for steaks, chicken, or pork. Lest Focker accuses me of claiming the recipe for my own, I got this out of the latest edition of Savuer Magazine. It is also featured in the book, The Japanese Grill, but for another meat. The marinate produces a slightly salty, but wonderful crust to the steak. Note: the steak is a porterhouse steak.
The recipe calls for searing on the hot side of a fire, then grilling on the cool side until drops appear. Then returning to the hot side and brushing with marinate.
Dripping Springs, Texas.
Gateway to the Hill Country