Ponzu

Ponzu

What it is

The name is half Dutch: pons, the Nagasaki traders' word for punch, joined to su, vinegar. Strictly, ponzu is only the citrus juice — what is sold in bottles is ponzu shoyu, that juice let down with soy, mirin, kombu and katsuobushi and rested for weeks.

In the kitchen

Add it at the table, never in the pan — the citrus aromatics are gone within a minute of heat. Cut it half and half with dashi for a dressing that will not overwhelm raw fish.

Goes with

Yuzu Katsuobushi (dried bonito) Kombu Daikon Tuna Scallop Hon-mirin Napa cabbage

Same species

Bergamot Candied citron Chenpi Citron Menton lemon Makrut lime

Also used with

Kobe beef Tiger pufferfish (torafugu) Fugu shirako Geoduck Kaiware daikon sprouts Greater amberjack (kanpachi)

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