Traditional ponzu dipping sauce made with fresh daidai juice and seasoned with natural ingredients.
Daidai is a member of the bitter orange family, the juice has high level of acidity with a flavour that resembles bergamot. The bitterness is balanced here with the natural sweetness of mirin and amazake. Soy sauce, hon mirin, kelp and plum deliver depth and complexity.
Ponzu sauce makes an excellent dipping sauce for gyoza and sushi, it is also an orignal and very moreish dressing for fresh leaves, particularly those with strong flavours like watercress, spinach and rocket. Add to sauces, stir-fry and marinades for citrus zest and very effective seasoning with strong umami flavour.
Available in 300ml and 700ml
Store in a cool, dark place. Refrigerate once open.
A family business now run by the fourth generation, Marusho's vinegar brewery is located in the same building where the business began in 1879. Mud & wood walls and earthenware floors house the giant cedarwood barrels, some more than 100 years old, where the fermentation of the vinegars take place. Vinegars are made with rice grown on the family estate, water from the nearby Kumano mountains of Wakayama and only the highest quality natural ingredients. The progress of fermentation is minutely monitored by skilled craftsmen throughout the 90 - 500 day process.