Ponzu
From Wikipedia, the free encyclopedia
Ponzu (ポン酢) (alternately 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. Commercially available ponzu is generally sold in glass bottles, which may have some sediment at the bottom.
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[edit] 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.
[edit] 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.
Ponzu shoyu (ポン酢醤油) is ponzu sauce with soy sauce (shoyu) added, but it is still widely referred to as simply ponzu.
[edit] Uses
Ponzu 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.
