A sauce commonly used in Japanese cuisine. Ponzu is made by boiling mirin, rice vinegar, bonito flakes, and seaweed (kombu) over medium heat. When cool, the liquid is strained to remove the bonito flakes and yuzu or sudachi juice is added. Traditionally ponzu is used as a dressing for tataki or as nabemono dip.
Season: available year-round
How to store: Refrigerate after opening.
Matches well with: meat, poultry, seafood, vegetables, sushi, tofu, sashimi, raw oysters