Everything about Ponzu totally explained
Ponzu (alternately spelled
ponju or
ponsu) is a
citrus-based sauce commonly used in
Japanese cuisine. It is very tart in flavor, with a thin, watery consistency and a light yellow color. Commercially available ponzu is generally sold in glass bottles, which may have some
sediment at the bottom.
Etymology
The element
pon is ultimately derived from the
Portuguese word
pom. An orchard is known as a
pomar in this language, giving rise to the
Dutch word
pons for a citrus orchard, and the juice of its produce, whereupon it was loaned into the
Japanese language.
Production
Ponzu is made by boiling
mirin,
rice vinegar,
katsuobushi flakes, and
seaweed (konbu) over medium heat. The liquid is cooled and then strained to remove the
katsuobushi flakes and the juice of one or more of the following:
yuzu,
sudachi,
daidai, and
kabosu (Japanese citrus fruits), and sometimes also
lemon, is added.
Ponzu shoyu (ポン酢醤油) is
ponzu sauce with
soy sauce (shoyu) added, but it's still widely referred to as simply
ponzu.
Uses
Ponzu is traditionally used as a dressing for
tataki (lightly grilled, then chopped meat or fish), and also as a dip for
nabemono (one pot dishes) such as
shabu shabu. It is also used as a dip for sashimi.
Further Information
Get more info on 'Ponzu'.
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