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Ponzu (ポン酢) (Japanese pronunciation:[pondzɯ]) is acitrus-based sauce commonly used inJapanese cuisine. It is tart, with a thin, watery consistency.Ponzu shōyu orponzu jōyu (ポン酢醤油) is ponzu withsoy sauce (shōyu) added, and the mixed dark brown product is widely referred to as simplyponzu.
The term originally came into theJapanese language asponsu as a borrowing of the now obsoleteDutch wordpons, meaningpunch as in a beverage made from fruit juices. The sour nature of this sauce led to the final-su being written with the charactersu (酢), meaning "vinegar".[1][2][3]
Ponzu is made by simmeringmirin,rice vinegar,katsuobushi flakes (fromtuna), andseaweed (kombu) over medium heat. The liquid is then cooled, strained to remove thekatsuobushi flakes, and finally the juice of one or more of the following citrus fruits is added:yuzu,sudachi,daidai,kabosu, orlemon (or evengrapefruit,lime,bergamot, etc).
Commercialponzu is generally sold in glass bottles, which may have somesediment.Ponzu shōyu is traditionally used as a dressing fortataki (lightly grilled, then chopped meat or fish) and also as a dip fornabemono (one-pot dishes) such asshabu-shabu. It is used as a dip forsashimi. In theKansai region, it is offered as a topping fortakoyaki.
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