Marusho ponzu sauces are made with the fresh juice of Japanese citrus fruits. Authentic, natural and high quality ingredients like shiitake mushroom, bonito soup stock, kombu seaweed, honjozo shoyu (soy sauce) and hon mirin (Japanese sweet cooking sake) provide the distinctive citrus zing backed up and balanced with a deep umami flavour. Chefs from The Fat Duck, Sat Bains and Mark Hix use our ponzus and vinegars on their menus in a variety of ways: marinades, dips, dressings and sauces. Join the pros and deliver the authentic flavour of Japanese cuisine to your dishes.
What is ponzu? Ponzu is a citrus-based sauce commonly used in Japanese cuisine. It delivers a distinctive umami flavour. Tart, thin and dark brown ‘pon’ in Japanese means ‘punch’ and ‘su’ is vinegar so name literally translates as ‘vinegar punch.’ Ponzu with soy sauce added, such as Champonzu and Sudachi Kombu Ponzu from traditional Japanese makers Marusho is known as ponzu shoyu.
What is ponzu made out of? Ponzu is made by simmering mirin, rice vinegar, katsuobushi flakes (tuna) and seaweed. Liquid then cooled and strained and juice of either yuzu, sudachi, daidai, kabuso or lemon added.
How can I cook with ponzu? Ponzu is used as a dressing for salad, grilled meat and fish, or a dip for one pot dishes, sushi and sashimi. It also works very well as a marinade for fish, steak and ribs.
Where can I buy ponzu? Premium quality ponzus made by Marusho are sold online by The Wasabi Company.