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Japanese soy sauce brewer Suehiro makes its intense and citrusy Ponzu Shoyu without any added water, so this version of the classic dipping sauce is bursting with a stellar balance of salty, tangy and umami flavors. Traditionally brewed dark soy sauce provides a savory flavor base along with four types of Asian citrus—aromatic yuzu, tart sudachi, bitter orange and mild, sweet yukou—which add a complex tanginess and bright floral-fruity aroma. Mirin, a type of Japanese rice wine, as well as kombu dashi, an umami soup stock, round out the flavor and add body.
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Use ponzu as a dipping sauce on anything from sushi and grilled meat to dumplings to crudite. It's also great in recipes that call for both soy sauce and lemon or lime juice, acting as two ingredients in one. If you find you don't have citrus on hand, substitute Muso Organic Ponzu for the soy sauce in stirfry sauces and marinades.
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