Shiitake, Kombu and Sudachi Ponzu, 150ml
A ponzu built on shiitake dashi, with kombu and kabosu citrus: rounder and more savoury than a plain citrus soy.
This is Shiitake Ponzu (しいたけポン酢) from Hiyoriko Kitchen (陽より子), a brand of Takehisa in Chikugo, Fukuoka. The base is a dashi drawn from shiitake stems, the part of the mushroom most cooks throw away and one of its most savoury, blended with soy sauce, kombu, a little bonito and the juice of kabosu, a sharp green citrus from Kyushu. The result is a ponzu with an earthy, mushroom depth under the citrus, made in Fukuoka and bottled at 150ml.
Why Chefs Choose This
- Shiitake depth: dashi from shiitake stems gives an earthy savouriness most ponzu do not have
- Kabosu citrus: a sharp, clean Kyushu citrus that keeps the sauce bright
- Layered umami: shiitake, kombu and bonito together, so it tastes complete straight from the bottle
- Made in Kyushu: from Takehisa's Hiyoriko range, made in Fukuoka
How to Use
- Hotpot: the dipping sauce for mizutaki, shabu-shabu and yudofu
- Vegetables: over blanched greens, grilled aubergine or steamed mushrooms
- Fish and meat: with grilled fish, gyoza, seared beef or pork
- Dressings: with a little oil for a salad dressing, or over cold tofu
Ponzu (ポン酢) is Japan's citrus and soy sauce, its name thought to come from the Dutch pons, a punch made with citrus juice. Each region reaches for its own citrus: yuzu, sudachi, daidai and, in Oita and across Kyushu, kabosu (カボス), a green, lime-like citrus with a clean, sharp juice. Shiitake (椎茸) are a Kyushu speciality too, with Oita the country's largest producer of dried shiitake. This ponzu brings the two together. Hiyoriko uses the stems (軸) of the mushroom for its dashi, which are firm, full of flavour and usually wasted.
Learn more: Japanese Sauces
What does shiitake ponzu taste like?
Sharp and citrusy first, from the kabosu, then a deeper, earthy savouriness than you get from a standard ponzu, which comes from the shiitake dashi. The soy gives it body and salt, and the kombu and bonito round out the umami, so it tastes finished rather than thin. It is less perfumed than a yuzu ponzu and more savoury, which makes it a good match for hotpots, mushrooms, tofu and grilled meat.
Product Details
| Type | Ponzu (ポン酢), citrus and soy seasoning with shiitake dashi |
| Brand | Hiyoriko Kitchen (陽より子), Takehisa Co., Ltd. |
| Citrus | Kabosu (カボス) |
| Dashi | Shiitake stem dashi, with kombu and bonito |
| Origin | Fukuoka Prefecture, Japan |
| Volume and Format | 150ml glass bottle |
| Storage | Room temperature, out of direct sunlight, before opening. Refrigerate after opening |
| Best Used As | Dipping sauce for hotpot, dressing, finishing sauce |
Which citrus is in this ponzu?
Kabosu, a green citrus grown mainly in Oita Prefecture in Kyushu. It is often confused with sudachi, a smaller green citrus from Tokushima, as both are used green and have a sharp, clean juice. Kabosu is the larger fruit and gives a slightly softer, rounder sourness.
Is this ponzu vegetarian?
No. As well as shiitake and kombu it contains bonito extract and other fish-derived ingredients. Check the ingredient declaration on the bottle for full ingredient and allergen information.
How should I store it?
Keep the unopened bottle at room temperature out of direct sunlight. Once opened, keep it capped in the fridge and use it within a few weeks while the citrus is fresh.
SKU : S0081