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Ponzu (ポン酢^?) is a citrus-based sauce commonly used in Japanese cuisine. It is very tart in flavor, with a thin, watery consistency and a light yellow color. Ponzu shōyu or ponzu jōyu (ポン酢醤油) is ponzu sauce with soy sauce (shōyu) added, and the mixed product is widely referred to as simply ponzu.

Contents 1 Etymology 2 Production 3 Uses 4 External links

[edit] Etymology

The element pon is ultimately derived from the Portuguese language; an orchard is known as a pomar in this language, giving rise to the Dutch word pons for a citrus orchard^{[citation needed]}, and the juice of its produce, whereupon it was loaned into the Japanese language. Su (酢^?) is Japanese for vinegar, and hence the name literally means "pon vinegar".

[edit] Production

Ponzu is made by boiling mirin, rice vinegar, katsuobushi flakes, and seaweed (konbu) over medium heat. The liquid is cooled and then strained to remove the katsuobushi flakes and the juice of one or more of the following: yuzu, sudachi, daidai, and kabosu (Japanese citrus fruits), and sometimes also lemon, is added.

Commercially available ponzu is generally sold in glass bottles, which may have some sediment at the bottom.

[edit] Uses

Ponzu shoyu is traditionally used as a dressing for tataki (lightly grilled, then chopped meat or fish), and also as a dip for nabemono (one pot dishes) such as shabu shabu. It is also used as a dip for sashimi. In the Kansai region, it is commonly offered as a topping for takoyaki.

[edit] External links

• Ponzu article