Ponzu

Ponzu (ポン酢) (Japanese pronunciation: [pondzɯ]) is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency. ‹See RfD› Ponzu shōyu or ponzu jōyu (ポン酢醤油) is ponzu with soy sauce ( ‹See RfD› shōyu) added, and the mixed dark brown product is widely referred to as simply ‹See RfD› ponzu.

The term originally came into the Japanese language as ‹See RfD› ponsu as a borrowing of the now obsolete Dutch word pons, meaning punch as in a beverage made from fruit juices. The sour nature of this sauce led to the final ‹See RfD› -su being written with the character su (酢), meaning "vinegar".^[1]^[2]^[3]

Ponzu is made by simmering mirin, rice vinegar, ‹See RfD› katsuobushi flakes (from tuna), and seaweed ( ‹See RfD› kombu) over medium heat. The liquid is then cooled, strained to remove the ‹See RfD› katsuobushi flakes, and finally the juice of one or more of the following citrus fruits is added: ‹See RfD› yuzu, ‹See RfD› sudachi, ‹See RfD› daidai, ‹See RfD› kabosu, or lemon (or even grapefruit, lime, bergamot, etc.)

Commercial ‹See RfD› ponzu is generally sold in glass bottles, which may have some sediment. ‹See RfD› Ponzu shōyu is traditionally used as a dressing for ‹See RfD› tataki (lightly grilled, then chopped meat or fish) and also as a dip for ‹See RfD› nabemono (one-pot dishes) such as ‹See RfD› shabu-shabu. It is used as a dip for sashimi. In the Kansai region, it is offered as a topping for ‹See RfD› takoyaki.

References

^ 国語大辞典（新装版） [Kokugo Dai Jiten] (in Japanese) (Revised ed.). Tokyo: Shogakukan. 1988.
^ 大辞林 [Daijirin] (in Japanese) (3rd ed.). Tokyo: Sanseidō. 2006. ISBN 4-385-13905-9.
^ 大辞泉 [Daijisen] (in Japanese). Tokyo: Shogakukan. 1995. ISBN 4-09-501211-0.

[1] 国語大辞典（新装版） [Kokugo Dai Jiten] (in Japanese) (Revised ed.). Tokyo: Shogakukan. 1988.

[2] 大辞林 [Daijirin] (in Japanese) (3rd ed.). Tokyo: Sanseidō. 2006. ISBN 4-385-13905-9.

[3] 大辞泉 [Daijisen] (in Japanese). Tokyo: Shogakukan. 1995. ISBN 4-09-501211-0.

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[2]

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See also

References