Two Japanese brands of ponzu

Ponzu is a dressing that combines the salty depth of soy sauce with the bright acidity of Asian citrus fruits yuzu, sudashi or kabosu. Strictly speaking, ponzu is a mix of citrus juices with mirin, rice vinegar, katsuobushi (bonito flakes) and kombu (kelp). However, it more commonly refers to a darker dressing that combines this citrus elixir with soy sauce.

How do I use it?

Balancing fresh acidity with salty umami flavours, ponzu is commonly used as a dipping sauce for hot-pot meals and as a condiment on grilled fish or meat. Mix it with a smidgen of sesame oil for a great all-purpose salad dressing. You can also add a few drops of layu chili oil to turn that ponzu/sesame oil dressing into a dipping sauce for gyoza dumplings.

What should I buy?

Ponzu is now produced in North America using lemon or lime juice and is widely available at grocery chains here. If you can get a Japanese brand, do. The fragrance of yuzu or sudaichi is more complex and floral than that of plain ol’ lemon.

Storage: After opening, keep capped tightly in the fridge for up to a year.