Ponzu is a citrus-based sauce commonly used in Japanese cuisine. Tart, thin and dark brown it delivers a distinctive umami flavour. ‘Pon’ in Japanese means ‘punch’ and ‘su’ is vinegar so the name literally translates as ‘vinegar punch.’ Ponzu is made by simmering mirin, rice vinegar, katsuobushi flakes (tuna) and seaweed. Once cooled and strained the juice of either yuzu, sudachi, daidai, kabuso or lemon is added. Ponzu is used as a dressing for salad, grilled meat and fish, or a dip sushi and sashimi. It also works very well as a marinade for fish, steak and ribs.
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.