Ponzu

Very popular in Japan, ponzu (literally “pon vinegar”) is a sauce that combines soy sauce, vinegar, and the juices of sour (yuzu, sudachi, kabosu, mikan) or sweet (orange) Japanese citrus fruits. Sugar is usually added (for balance) and sometimes seaweed, dashi or dried bonito (for flavor).

On the palate, it combines freshness and umami, acidity and depth, to seductive effect and, let’s face it, a little taste of home. The color is generally dark, except in the case of white ponzu made without soy sauce. Its appearance is similar to that of shoyu (soy sauce), which it can easily replace.

Because it combines the basic ingredients of Japanese cuisine, ponzu can be made at home, provided you have good soy sauce; add the juice of one or more citrus fruits (lemon works well), rice vinegar, a dash of mirin, and a little acacia honey to replace the sugar.

Uses

An essential part of the Japanese culinary repertoire, ponzu is used in much the same way as soy sauce: for dipping sashimi, gyoza, or the ingredients of a nabe (Japanese stew); for seasoning tofu, as a vinaigrette, or to flavor a seaweed salad or stir-fried vegetables. It also goes well with red meat or tuna, grilled or tataki style. Add a few drops to an oyster or scallop and you’re in heaven.