Ponzu

Ponzu is a citrus-based sauce commonly used in Japanese cuisine, tart in flavor with a thin, watery consistency, made by simmering mirin, rice vinegar, katsuobushi flakes and kombu, then cooling and straining the mixture before adding citrus juice, typically from yuzu, sudachi, daidai or kabosu, though lemon, grapefruit, lime and bergamot are also used. The name entered Japanese as a borrowing of the Dutch word pons, referring to a fruit-juice punch, with the ending later reinterpreted as the Japanese word for vinegar, reflecting the sauce's sour character. Ponzu with soy sauce added, called ponzu shoyu, is traditionally used as a dressing for tataki and as a dip for nabemono dishes such as shabu-shabu and for sashimi, and it appears as a topping for takoyaki in the Kansai region.