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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.
Classic ponzu sauce using a generous amount of 5 different Japanese citrus fruits: yuzu, daidai, yuk..
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Traditional ponzu made with fresh yuzu. Serve with sushi or sashimi, use in salad dressing, marinade..
Traditional ponzu made with fresh daidai juice & seasoned with natural ingredients. 300mlServe w..
Handmade from bonito soup stock, shiitake mushroom & kombu seaweed soup stock. Tezukuri Tsuyu is..
Traditionally made using fresh sudachi (Japanese citrus) juice & rich kombu seaweed soup stock.&..
A bright and zingy flavour that will enhance beef tataki, raw fish (salmon, sea bream, sea bass), gr..
Although currently out of stock the same product with a different label is available here: thewasabi..