It’s humble beginnings start with the mixture of rice wine, rice vinegar, katsuobushi (bonito flakes) and kombu (seaweed). Then a Japanese citrus fruit (ideally yuzu) is added and ponzu sauce(ポン酢) is born.
Read our post on how to make ponzu sauce from scratch
This essential Japanese condiment is found in kitchens from Hokkaido to Kyushu – and with good reason: the citrus punch pairs well with meat, fish and veggies.
And don’t even get me started on ponzu- shoyu – which adds soy sauce to the ponzu and, as a dipping sauce, can liven up an already fresh piece of sashimi to dazzling heights.
Recipes using ponzu:
- Chicken with ponzu sauce
- Avocado salad with ponzu
- Chilled noodles with ponzu and vegetables
- Sashimi with ponzu and Thai chilies
Some of the better ponzu sauces utilize yuzu, daidai, sudachi or kabuso for the citrus element, giving the finished product a fresh, complex flavor.