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 ripe tomato 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.
We test everything we sell. Here’s how we’d use this.
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. Use it instead of plain vinegar in potato salads like our Japanese Potato Salad. Add a splash to green vegetables such as our Sesame-Soy Spinach. Brighten fish dishes with a dash of the stuff or toss with noodles like soba. We also love how it complements the earthy taste of mushrooms and also balances the richness of fried food—similar to how malt vinegar is a natural pairing for fish and chips.
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