My husband is half Japanese and we tend to eat alot of orintal flavored stuff and we have a rice cooker going 24/7. The basic Japanese marinade is soy sauce and mirin or sake 1:1, grated ginger (I leave my ginger root in the freezer and scape off the end with a serrated knife and put the rest back in the freezer) and chopped garlic. If you mix that up with sugar to taste- it will be teriaki-like. The Chinese basic marinade is soy sauce to sherry 2:1, with ginger and garlic. Add the soy amount of oyster sauce for a change or add hoisin sauce (again same amount as the soy) for a little different flavor. I just open the refrigerator door and pour so giving you exact amounts is a little tricky. I also marinate the meat a day before, if I have a choice. Right now I have pork loin in the frig marinaded with the chinese flavor. Good luck
lynclarke