Three Citrus Ponzu

Description

Very popular in Japan, ponzu is a skillful blend of soy sauce, dashi and Japanese citrus fruits, often with a touch of vinegar and mirin. Ponzu combines three varieties of Japanese lemons in equal proportions: yuzu, yuko, and sudachi, for a fresh, deep flavor so rich in umami that no palate can resist it.

This ponzu sauce, called “Michikino,” is produced by Bando Farm, a small family business in Tokushima Prefecture, on the island of Shikoku (the smallest of Japan’s four main islands), which is prized for its tranquility (there are nearly a hundred temples). Here, a few hundred meters above sea level, citrus fruits are grown and then sold as is or processed into juice.

A noteworthy fact: Bando Foods is one of the few companies in Japan to be certified organic for citrus, from growing the fruit to production.

Use:

Ponzu will quickly find its place in your kitchen as an essential and totally original condiment. It’s a perfect accompaniment to raw foods, especially sashimi, but it can also be used to liven up a sauce base or an overzealous vinaigrette (in which case sesame oil is its best ally).

Storage:

Glass bottle, store in a cool, dry place away from light and refrigerate after opening.

Ingredients:

Organic dark soy sauce (organic soy, organic wheat) (41.40%), organic vinegar (20.7%), organic citrus juice (organic yuzu juice (6.8%), organic sudachi juice (6.8%), organic yuko juice (6.8%), organic sugar (13.4%), organic mirin (4.1%).

Shelf life:

18 months