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.
Facts
Origin Region Connections
Carries Allergen
Entity-backed identity for the allergen value this ingredient already carries as an enum fact, resolved to a ingredient entity by an explicit value-to-entity map (phase 3 bucket conversion, docs\design_entity_backed_browse_buckets_20260928.md). The enum fact itself stays on the entity unchanged.
Entity-backed identity for the allergen value this ingredient already carries as an enum fact, resolved to a ingredient entity by an explicit value-to-entity map (phase 3 bucket conversion, docs\design_entity_backed_browse_buckets_20260928.md). The enum fact itself stays on the entity unchanged.
In the Other Atlases
- Also in Geography Atlas: Japan, originated there.
Sources
1. Ponzu (Wikidata)
P495 (country of origin): JapanQuote, P495 (country of origin): Japan
Japan
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