Ponzu is a Japanese sauce made from soy sauce, rice vinegar and citrus juice, usually yuzu, sudachi or lemon. It is thinner and sharper than soy sauce, with a bright edge that suits dipping and dressings.
Where to find it
Ponzu sits in the Japanese section of the world food aisle, next to soy sauce and mirin. Coverage is patchier than for soy sauce, so a Japanese grocer or an online order may be the easier option.
Ponzu and soy sauce
Soy sauce is savoury and salty, and it is used for general seasoning and cooking. Ponzu is sharp and citrusy, so it works best as a dip or dressing added at the end.
Choosing a bottle
Check the label for the citrus used and the ingredients list. Some bottles are mostly soy sauce with a little citrus, while others are closer to a traditional recipe. Choose the one whose ingredients you recognise.
How to use it
Serve it as a dip for gyoza and grilled meat, or use it to dress a cold noodle salad. Add a little to a plain salad with cucumber and sesame for a fresh, light side dish.
Storage
Once opened, keep the bottle in the fridge and check the label for the best before date.
To make your own citrus sauce at home, see our ponzu sauce recipe. For the seaweed and fish flakes that often sit alongside it in Japanese cooking, read our bonito flakes guide.