This is not your everyday ponzu. When one thinks of the Japanese condiment, a dark, heavily soy-based sauce likely comes to mind. But true ponzu is all about the vinegar. This one is made in the Kyoto tradition and uses the sweetness of ginger to ground its vinegar acidity. The blush-colored liquid hits the palate first with the brightness of the rice vinegar, then gives way to the layered, sweet earthiness of tomato and the sour, grapefruit-like flavor of the citrus fruit known as sudachi. A mellow brine of bonito and kombu lies at the base, as well as a hint of malty soy from white shoyu (a variety of soy sauce that uses wheat as its primary ingredient).
It’s made in the Kyoto tradition, blending cedar-aged rice vinegar and mirin with a fresh broth of Momotaro tomato (a popular type of tomato in Japan). Contrary to the dark-colored, soy sauce-heavy liquids you might see in supermarkets, this one lives up to ponzu’s name, which means “vinegar punch” truly keeping the vinegar at the fore.
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Traditionally, ponzu is used as a dipping sauce for dumplings. And while that’s a great way to use it, it can do so much more. In place of a squeeze of lemon, splash it on seafood; it’s also great on sushi. Drizzle atop roasted veggies like our Charred Broccoli with Japanese-Style Toasted Sesame Sauce. Or toss with noodles like soba or pour over grilled meats.
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