Ponzu is a Japanese citrus-based sauce: soy sauce, mirin and rice vinegar as the base, with the j
Ponzu is a Japanese citrus-based sauce: soy sauce, mirin and rice vinegar as the base, with the juice or peel of Japanese citrus — most commonly yuzu, but also sudachi, kabosu and daidai. Ponzu shōyu (the most common form) is the soy-and-citrus blend; straight ponzu is the pure citrus liquid before blending. The acid-to-soy ratio varies significantly between producers and grades — worth specifying for different kitchen applications.
Yuzu (柚子) is a Japanese citrus hybrid with a flavour that sits between grapefruit, mandarin and lemon but matches none of them. The peel is as useful as the juice: both are used in sauces, hot pots, pastry and as an aromatic garnish. Yuzu kosho — yuzu peel fermented with chilli and salt — is the paste form, suited to finishing rather than cooking through.
The range covers working ponzu shōyu in multiple acid-to-soy ratios for dressings, marinades and dipping; yuzu juice; yuzu kosho; and specialist citrus condiments from Japanese producers not widely available outside Japan.
