Ponzu? Yuzu? What do you know about those ingredients?

Sometimes sweet and sometimes spicy, either way we all love sauces. They make our food taste better and can be fun to experiment and mix together to transform the sauce into a new taste. Japanese cuisine is one of the world’s most delicious and these sauces contribute to its excellence.

Ponzu is a citrus-based sauce used in Japanese cuisine as a marinade or an addition to soy sauce.

It is tart, with a thin, watery consistency and dark brown colour.

Ponzu shoyu is ponzu sauce with soy sauce added and the final product is called simply Ponzu.

Ponzu is made by simmering mirin, rice wine, fish flakes and seaweed. After the liquid is cooled strained and the flakes are removed, it is infused with one or more Japanese citrus fruit as yuzu, sudachi, daidai, kabosu or lemon.

Though not nearly as popular as teriyaki sauce, Japanese ponzu sauce is fairly healthy and extremely versatile.


Yuzu: Citrus junos or yuzu is a citrus fruit and plant in the family Rutaceae. It is called yuja in Korean cuisine context. Both Japanese yuzu and Korean yuja are cognates of Chinese yòuzi, but the Chinese word means pomelo. It's the odd lemon-like fruit which is prickly to pick and has a flavour difficult to describe, but yuzu is highly prized, particularly in Japanese cuisine.


Sudachi: a small, round, green citrus fruit of Japanese origin. It is a sour citrus, not eaten as fruit, but used as food flavouring in place of lemon or lime.

Daidai: an Asian variety of bitter orange very close to Orange Bergamot. The name daidai (meaning several generations) originates from the fruit staying on the tree for several years if not picked.

Kabosu: a citrus fruit of an evergreen broad-leaf tree in the Rutaceae family. It is popular in Japan, where its juice is used to improve the taste of many dishes, especially cooked fish, sashimi, and hot pot dishes.

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