Ponzu

nihongo|Ponzu|ポン酢, sometimes 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. "Ponzu shōyu" or "ponzu jōyu" (ポン酢醤油) is "ponzu" sauce with soy sauce ("shōyu") added, and the mixed product is widely referred to as simply "ponzu".

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. nihongo|"Zu"|酢 is Japanese for vinegar, and hence the name literally means "pon" vinegar".

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.

Commercially available ponzu is generally sold in glass bottles, which may have some sediment at the bottom.

Uses

Ponzu shoyu 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.

External links

* [http://seattletimes.nwsource.com/pacificnw/2003/0216/taste.html Ponzu article]
* [http://remarkablepalate.blogspot.com/2005/09/yuzu-recipes.html Ponzu recipe]
* [http://www.marukan-usa.com/pncm.html Ponzu page]
* [http://www.marukan-usa.com/ppsdsc.html Ponzu with soy sauce]