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Description
Very popular in Japan, ponzu is a subtle blend of soy sauce, dashi and Japanese citrus juice, in this case yuzu. While the origin of the name is debatable, the flavor of this condiment, which combines freshness and umami (depth of flavor), is less so. Fat-free, ponzu sauce is both healthy and delicious. Used as a condiment or marinade, it has a devoted following; there are even rumors that Worcestershire sauce is an attempt to imitate it…
Founded in 1688 (the peaceful Edo period) in Ibaraki Prefecture (north of Tokyo), the Shibanuma company has been producing soy sauce for 18 generations, respecting the traditional methods that have made it so successful. For example, they still use wooden barrels from the Meiji era (late 19th century), which give their sauces their exceptional quality.
Uses:
An essential ingredient in Japanese cuisine, ponzu is a perfect accompaniment to European dishes. Incorporated into a vinaigrette or beurre blanc, it’s the Nipponese touch that livens up the plate. Three drops on a raw clam or scallop and you’re guaranteed success.
Storage:
Glass bottle, store in a cool, dry place, away from light and refrigerate after opening.
Ingredients:
Soy sauce (48.1%), water (20.98%), glucose-fructose syrup (11.72%), vinegar (11.71%), yuzu juice (4.65%), flavor enhancers (E621, E635, E631, E627) (1.63%), dried bonito (skipjack tuna) seasoning (0.46%), yeast extract (0.56%), lemon juice (0.19%).
Shelf life:
12 months
