Kōmi, Premium Yuzu Ponzu, 300ml
Pre-order: due to arrive in the UK in mid-January 2027
Yuzu, soy and bonito dashi in one bottle: the sharp, fragrant dip that makes gyoza, sashimi and seared beef taste finished.
Kōmi Yuzu Ponzu is a Japanese citrus soy sauce that blends yuzu juice with a katsuobushi (bonito) dashi, for a balance of salty, sweet and sour. It is made for Kōmi by a family that has brewed soy in Japan for eighteen generations, still using traditional wooden-barrel fermentation. Kōmi is SushiSushi's own brand, and it only works with makers at that level. This is the 300ml bottle, sized for the home fridge door.
Why Chefs Choose This
- Citrus and soy in balance: sour yuzu against savoury soy and bonito dashi, so it seasons and lifts at the same time
- Cuts through richness: the acidity sharpens fatty meat, oily fish and fried food
- Ready to pour: nothing to mix; it works as a dip, a dressing and a marinade straight from the bottle
- Our own brand: made for Kōmi by a soy-brewing family of eighteen generations
How to Use
- Dipping: for gyoza, sashimi, tataki and shabu-shabu
- Grills: splash over yakiniku, grilled chicken, fish or aubergine
- Dressings: whisk with a little oil for salads, chilled tofu or steamed greens
- Marinades: a short marinade for beef, pork or salmon before grilling
Ponzu (ポン酢) is the Japanese citrus dipping sauce, made by balancing a sour citrus juice against soy sauce, usually with dashi for depth. The most prized citrus for it is yuzu (柚子), a small, very fragrant Japanese citron grown for its juice and zest rather than eaten as fruit. In Japanese kitchens ponzu is the standard dip for hot pots such as shabu-shabu and mizutaki, and the finishing splash on seared beef and fish, where its acidity does the work a squeeze of lemon would do elsewhere.
Learn more: Soy Sauce: the SushiSushi guide
What does yuzu ponzu taste like?
Bright and tart first, with the floral, grapefruit-like perfume that marks yuzu out from lemon, then a savoury, salty depth from the soy and bonito dashi underneath. It is sour, salty and slightly sweet at once, and lighter than soy sauce on its own, so it lifts a dish rather than weighing it down.
Product Details
| Type | Yuzu ponzu (柚子ポン酢), citrus soy sauce with bonito dashi |
| Brand | Kōmi, SushiSushi's own brand |
| Made By | A soy-brewing family of eighteen generations, using wooden-barrel fermentation |
| Origin | Made in Japan |
| Volume | 300ml glass bottle |
| Ingredients | Soy sauce (water, defatted soybeans, wheat, salt), water, brewed vinegar (alcohol, sake lees, glucose, salt), glucose-fructose syrup, sugar, yuzu juice (1.6%), flavour enhancers (E621, E631, E627, E635), bonito powder (fish), yeast extract, yuzu extract (0.3%), salt, lemon juice, hydrolysed corn protein. Allergens in bold, as printed on the label. |
| Allergens | Contains soy, wheat and fish. Not suitable for vegetarians or vegans (contains bonito) |
| Nutrition per 100ml | Energy 315kJ / 75kcal; fat 0g, of which saturates 0g; carbohydrate 14g, of which sugars 9.5g; protein 4.4g; salt 8.4g |
| Shelf Life | First batch best before 23 March 2028 |
| Storage | Store in a cool, dry place. Once opened, keep refrigerated. |
What is ponzu used for?
Mostly as a dip and a dressing. It is the classic dip for shabu-shabu, gyoza, sashimi and tataki, and it is splashed over grilled meat and fish, chilled tofu and salads. Its acidity cuts through rich and fatty food, which is why it works so well with beef and oily fish.
Is this ponzu vegetarian?
No. It contains bonito powder, which is fish, as well as soy and wheat.
Can I cook with ponzu?
Yes, but add it late. The yuzu aroma is the most delicate part and fades with long heat, so use ponzu as a marinade for a short time, or add it at the end of cooking and as a finishing sauce. For long simmering, use soy sauce and add ponzu at the table.
When will my pre-order arrive?
This line is due to arrive in the UK in mid-January 2027. Pre-orders are dispatched once the stock has landed and been checked in at our warehouse.
SKU : K0004