Yuzu and ponzu are two popular citrus-based condiments used in Japane
Yuzu and ponzu are two popular citrus-based condiments used in Japanese cuisine.
Yuzu has a unique flavour profile that combines the tartness of lemon with the floral notes of mandarin orange. It is intensely fragrant and citrusy. Yuzu is used in both sweet and savoury dishes. The juice, zest, and peel of yuzu are commonly used to flavour sauces, dressings, marinades, and beverages. A popular ingredient in desserts, including cakes, tarts, and sorbets. Its bright and refreshing taste adds a citrusy kick to a wide range of dishes!
Ponzu is a tangy citrus-based sauce commonly used in Japanese cuisine. It is made by combining citrus juice (typically yuzu or a combination of yuzu and other citrus fruits) with soy sauce, vinegar, and sometimes dashi (Japanese stock). Has a balanced and complex flavour, combining the sourness of citrus, the savoury umami of soy sauce, and the tanginess of vinegar. It is often used as a dipping sauce for various dishes, such as sushi, sashimi, hot pot, and grilled meats. Ponzu can also be used as a dressing for salads, a marinade for fish or meat, or a flavouring agent for stir-fries and noodle dishes!
