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. 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. Some of the better ponzu sauces utilize yuzu, daidai, sudachi or kabuso for the citrus element, giving the finished product a fresh, complex flavor. Unfortunately, must of the on- the-shelf ponzu brands in the States use lemon or lime for the citrus element and they lose some of the nuance of the better sauces that contain the far more expensive Japanese citrus.
- Chicken with ponzu sauce
- Avocado salad with ponzu
- Chilled noodles with ponzu and vegetables
- Sashimi with ponzu and Thai chilies