Lycopins, Tomato Yuzu Ponzu, Japanese Citrus Soy Dressing, 200ml
Ponzu Reimagined — Tomato Meets Yuzu Citrus
Why Chefs Choose This
- Homemade tomato vinegar (自家製トマト酢使用): The base is house-made, not commercial — rounder acidity with natural sweetness.
- Bridge ingredient: The tomato element makes this ponzu work naturally with Western proteins and salads, not just Japanese dishes.
- Menu versatility: Works as a dressing, dipping sauce, marinade, and deglazing liquid straight from the bottle.
- Unique point of difference: Virtually no other tomato ponzu is available in the UK market — a genuine menu exclusive.
How to Use
- Sashimi & tataki: Use in place of standard ponzu — the tomato adds body and colour to the plate.
- Salad dressing: Drizzle over tomato and mozzarella for a Japanese-Italian crossover that actually works.
- Grilled meat finish: Spoon over steak, pork belly, or yakitori as a tangy glaze.
- Nabe & hotpot: Use as a dipping sauce for shabu-shabu — the tomato richness pairs with fatty cuts.
Ponzu is a Japanese citrus-soy sauce used as a dressing, dip, and finishing condiment — and Lycopins Tomato Yuzu Ponzu (トマトユズポン) is an unusual twist on the classic. Where traditional ponzu relies on yuzu juice and soy for its sharp, clean acidity, this version builds on a base of homemade tomato vinegar (自家製トマト酢使用), adding a natural sweetness and savoury depth that standard ponzu doesn't have. The result sits somewhere between a ponzu and a light tomato vinaigrette — tangy, umami-rich, and far more versatile than either on its own. The brand name, Lycopins (リコピンズ), nods to lycopene, the antioxidant compound that gives tomatoes their red colour.
What does tomato ponzu taste like?
The first note is yuzu citrus — bright and aromatic, the same sharp fragrance you'd expect from a good ponzu. Then the tomato vinegar base comes through: a rounder, warmer acidity than rice vinegar, with a subtle natural sweetness. Unlike standard ponzu, which can be quite thin and sharp, the tomato element gives this version more body and a slightly thicker mouthfeel. It finishes with clean soy umami. Think of it as ponzu with a Mediterranean undertone — which is exactly why it works so well across both Japanese and European dishes.
Product Details
| Type | トマトユズポン — Tomato Yuzu Ponzu (Citrus Soy Dressing) |
| Brand | Lycopins (リコピンズ) |
| Key Feature | Made with homemade tomato vinegar (自家製トマト酢使用) |
| Origin | Japan |
| Volume | 200ml |
| Best Used As | Dressing, dipping sauce, marinade, finishing condiment |
What is the difference between ponzu and tomato ponzu?
Traditional ponzu is made with citrus juice (usually yuzu), soy sauce, and rice vinegar — it's sharp, thin, and clean. Tomato ponzu replaces the rice vinegar base with tomato vinegar, which adds natural sweetness, a rounder acidity, and more body. Lycopins' version uses homemade tomato vinegar for a depth you won't get from standard ponzu. It bridges Japanese and Mediterranean flavour profiles.
Can I use tomato ponzu with non-Japanese dishes?
Absolutely — that's where this product really earns its place on a professional shelf. The tomato base means it pairs naturally with mozzarella, grilled lamb, roasted vegetables, and seafood crudo. Use it anywhere you'd reach for a vinaigrette or a light tomato dressing, but want the citrus-soy umami kick of ponzu underneath.
How should I store tomato ponzu after opening?
Refrigerate after opening and use within 4–6 weeks for the best flavour. The natural tomato vinegar base means the colour may darken slightly over time — this is normal and doesn't affect taste or quality. Shake gently before use, as natural separation can occur.
SKU : K0077