Shibanuma, Classic Yuzu Ponzu, 300ml
Bright yuzu citrus over deep, savoury dashi.
Ponzu is the citrus-and-soy dip that wakes up everything from sashimi to grilled beef. Shibanuma's is built on fresh Ibaraki yuzu and katsuobushi dashi over their own soy, so it balances sharp, fragrant citrus against a smoky, savoury depth. The bottle a kitchen reaches for again and again. 300ml.
More from Shibanuma: barrel-aged soy sauce (300g), dark soy sauce (18L), 2-year dashi soy sauce, yakitori sauce, unagi sauce, yakiniku sauce and sesame dressing.
Why Chefs Choose This
- Real yuzu: 8.2% fresh Ibaraki yuzu for a bright, fragrant citrus lift.
- Dashi depth: katsuobushi stock gives a smoky, savoury backbone.
- Balanced: salty, sweet and sour held in check, not sharp or thin.
- Eighteen generations: built on soy from a family making it in Ibaraki since 1688.
How to Use
- Dipping: for sashimi, gyoza, shabu-shabu and tataki.
- Yakiniku and grills: splash over grilled beef and fish.
- Dressing: over salads, vegetables and chilled tofu.
- Cross-cuisine: a citrus-soy hit for oysters, roast veg or dressings.
Ponzu (ポン酢) is the Japanese citrus dipping sauce, made by balancing a sour citrus juice against soy sauce, with dashi rounding it out. The classic citrus is yuzu (柚子), the fragrant, tart Japanese citron, and katsuobushi (smoked bonito) supplies the dashi. This one uses fresh yuzu grown in Ibaraki, the same prefecture where Shibanuma Shoyu (柴沼醤油醸造) has brewed soy since 1688, eighteen generations of the same family, still fermenting in wooden barrels built in the Edo era. The soy underneath the citrus is the difference between a sharp ponzu and a deep one.
Learn more: Sweet Potato Fries with Ponzu Aioli
What does yuzu ponzu taste like?
Bright and tart up front from the yuzu, with a floral, almost grapefruit-like citrus aroma, then a savoury, slightly smoky depth from the soy and bonito dashi underneath. It is salty, sweet and sour at once, but balanced rather than sharp, so it lifts a dish without souring it. The yuzu fragrance is the signature, distinct from a plain lemon or lime, and it is what makes ponzu cut through rich and fatty foods so well. Light, zesty and deeply moreish.
| Type | Yuzu ponzu 柚子ポン酢 (citrus soy dipping sauce) |
| Brand | Shibanuma (brewing since 1688) |
| Origin | Japan (Tsuchiura, Ibaraki) |
| Yuzu content | 8.2% fresh yuzu |
| Net Volume | 300ml |
| Best Used As | A citrus-soy dip and dressing |
What is ponzu used for?
Ponzu is a citrus-soy sauce used mostly as a dip and a dressing. It is the classic dip for shabu-shabu, sashimi, tataki and gyoza, and it is splashed over grilled meats and fish, chilled tofu, salads and steamed vegetables. Its bright acidity cuts through rich and fatty foods, which is why it pairs so well with beef and oily fish. Beyond Japanese cooking it works anywhere you want a citrus-and-umami lift, over oysters, roast vegetables, or whisked into a dressing.
What is yuzu?
Yuzu is a Japanese citrus fruit, tart and highly aromatic, with a fragrance somewhere between lemon, lime and grapefruit. It is rarely eaten as fruit; its value is in the juice and zest, which carry a distinctive floral perfume prized in Japanese cooking. In ponzu it provides the sour element and the signature aroma. The yuzu in this ponzu is grown in Ibaraki, the same prefecture as the soy house behind it.
How should I store ponzu after opening?
Keep it refrigerated once opened to preserve the fresh yuzu aroma, which fades faster than the soy base. Reseal tightly and keep it out of direct light and heat. Give it a gentle shake before use if it has settled. Used steadily as a dip and dressing, a 300ml bottle stays bright and fresh.
SKU : S0308