Ponzu is a citrus-based sauce commonly used in Japanese cuisine, known for its tart and thin, watery consistency
. It is made by simmering mirin, rice vinegar, katsuobushi flakes (from tuna), and seaweed (kombu) over medium heat, then cooling and straining the liquid to remove the katsuobushi flakes
. The sauce is often flavored with one or more of the following citrus fruits: yuzu, sudachi, daidai, kabosu, or lemon
. Ponzu can be used as a dipping sauce, marinade, or drizzle and goes well with meat, fish, or tofu
. It is also used in hotpots, stir-fries, and salad dressings
. The term "ponzu" originally referred to a condiment made by adding vinegar to citrus, and it was called "ponzu shōyu" or "ponzu jōyu" when soy sauce was added
. The name has since been shortened to just "ponzu," and the sauce is now widely used in various dishes, making it an all-purpose condiment in Japanese cuisine
. Ponzu sauce has a strong sourness, a hint of sweetness, and depth from dashi, in addition to its salty taste contributed by soy sauce
