Ponzu

ポン酢 ponzu

Flavor and role: A refreshing sauce of soy sauce mixed with citrus juice such as yuzu or sudachi, vinegar and dashi. Salty and tangy together, it suits light dishes.
Typical dishes and uses: Shabu-shabu, nabe (hot pot), tataki, gyoza dipping sauce, salad dressing
Substitutes: 3 tbsp ponzu = 1.5 tbsp soy sauce + 1 tbsp lemon (or lime) juice + 1/2 tbsp vinegar + 1 tsp mirin.
Storage: Unopened: 1 year at room temperature. Opened: 1-2 months in the fridge (the citrus aroma fades quickly).
Main countries: Japan
Used in this book: Shabu-Shabu Cheese-Stuffed Poblano Tempura with Ponzu Pico de Gallo (Japanese × Mexican)Aonori Tempura Fish and Chips with Ponzu Mayo Salmon Poke Summer Rolls Restaurant-Style Juicy Karaage with Spring Onion Ponzu Wafu Kjøttkaker Rice Bowl with Grated Daikon and Ponzu (Norwegian × Japanese)Cold Shabu Salad Bowl with Sesame Ponzu Ichiban Dashi Yosenabe with Ginger Chicken Tsukune

Updated 2026-10-10