Shibanuma, Classic Yuzu Ponzu, 300ml
Bright Ibaraki yuzu over smoky katsuobushi and barrel-brewed soy.
Ponzu is the citrus-and-soy dip that wakes up everything from sashimi to grilled beef. Shibanuma's yuzu katsuo ponzu uses yuzu juice from Ibaraki and katsuobushi (smoked, dried bonito) over the brewery's own dark soy sauce, fermented in wooden barrels. It balances sharp, fragrant citrus against a smoky, savoury depth. 300ml glass bottle, also sold as a case of six.
More from Shibanuma: Classic Yuzu Ponzu in a 1.8L bottle, Barrel-Aged Unpasteurised Soy Sauce (300g) and Ohitachi Raw Soy Sauce (500ml).
Why Chefs Choose This
- Real yuzu: juice from Ibaraki-grown yuzu gives a bright, fragrant citrus lift.
- Dashi depth: katsuobushi gives a smoky, savoury backbone.
- Balanced: salty, sweet and sour held in check, not sharp or thin.
- A brewer's soy underneath: made on unpasteurised dark soy from wooden barrels, by a house brewing 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, steamed vegetables and chilled tofu.
- Beyond Japan: a citrus-soy hit for oysters, roast vegetables or a vinaigrette.
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 (鰹節, smoked bonito) supplies the dashi. The label reads ゆずかつおポン酢, yuzu and bonito ponzu. Shibanuma Shoyu (柴沼醤油醸造) has brewed soy in Tsuchiura, Ibaraki, since 1688 and still ferments in wooden barrels around a century old. The soy underneath the citrus is the difference between a sharp ponzu and a deep one.
Learn more: What is Yuzu? And Other Japanese Citrus
What does yuzu ponzu taste like?
Bright and tart up front from the yuzu, with a floral, almost grapefruit-like aroma, then a savoury, slightly smoky depth from the soy and bonito 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 plain lemon or lime, and it is what lets ponzu cut through rich and fatty foods so well.
Product Details
| Type | Yuzu katsuo ponzu (ゆずかつおポン酢), citrus soy dipping sauce |
| Brand | Shibanuma Shoyu (柴沼醤油醸造), brewing since 1688 |
| Key Feature | Ibaraki yuzu juice over unpasteurised dark soy brewed in wooden barrels |
| Origin | Tsuchiura, Ibaraki Prefecture, Japan |
| Volume and Format | 300ml glass bottle; also a case of 6 |
| Best Used As | 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 meat and fish, chilled tofu, salads and steamed vegetables. Its bright acidity cuts through rich and fatty foods, which is why it works so well with beef and oily fish. Outside Japanese cooking, use it anywhere you want a citrus and savoury lift.
What is the difference between ponzu and soy sauce?
Soy sauce is the base seasoning: salty, deep and savoury. Ponzu takes soy and adds citrus juice and dashi, which makes it lighter, sharper and more fragrant. You would season a dish with soy sauce but dress or dip with ponzu. If a recipe asks for ponzu and you only have soy, a squeeze of citrus gets you part of the way, but you lose the yuzu perfume and the smoky bonito depth.
How should I store ponzu after opening?
Keep it in the fridge once opened, cap tightly closed, to hold the yuzu aroma, which fades faster than the soy base. Keep it out of direct light and heat, and follow the date on the label. Give it a gentle shake before use if it has settled. Used steadily as a dip and dressing, a 300ml bottle stays bright to the last pour.
SKU : S0308-CS6