Traditionally made in every way except bonito fish is excluded, to keep this ponzu sauce vegan. Soy sauce and kombu seaweed stock deliver plenty of umami flavour, mirin and amazake balance the saltiness with their natural sweetness.
Fresh sudachi juice is the star here though, fruits are harvested green and unripe to deliver a strong flavour reminiscent of lime, but sudachi is sharper, almost peppery. Combined with rich umami and mineral flavours, all balanced with sweetness, this is a versatile ponzu that enriches any dish.
Ready to use as a dipping sauce for gyoza, sushi and sashimi it also makes an excellent salad or vegetable dressing. use in marinades and sauces for sudachi citrus zest and extra umami.
Available in 300ml and 700ml
Store in a cool, dark place. Refrigerate once open and use within 3 months.
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.