Ponzu is a Japanese citrus and soy sauce, made by mixing soy sauce with rice vinegar and the juice of a citrus fruit such as yuzu, sudachi, or lemon. It’s thinner and sharper than plain soy sauce, with a bright, tart edge that makes it a popular dipping sauce and dressing.
What’s in it
A basic ponzu is soy sauce, rice vinegar, and citrus juice, sometimes with a splash of mirin and a piece of kombu or bonito flakes steeped in for extra depth. Yuzu is the traditional citrus, though it’s hard to find fresh in the UK, so many recipes and shop-bought bottles use lemon or a lemon-lime blend instead.
How to use it
- As a dipping sauce for gyoza, sashimi, or shabu-shabu.
- Drizzled over cold tofu or grilled fish.
- As a light dressing for salads or cold noodle dishes.
- Mixed with grated daikon as a classic pairing.
FAQ
Is ponzu the same as soy sauce?
No. Ponzu is soy sauce mixed with citrus juice and rice vinegar, giving it a sharper, more acidic flavour than plain soy sauce.
Can I make ponzu at home?
Yes. Mix soy sauce, rice vinegar, and citrus juice to taste, roughly equal parts, and adjust from there.
What citrus is used in ponzu?
Yuzu is traditional, but lemon, lime, or a mix are common substitutes where yuzu isn’t available.
