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. Ponzu shōyu or ponzu jōyu (ポン酢醤油) is ponzu sauce with soy sauce (shōyu) added, and the mixed product is widely referred to as simply ponzu.
The element pon
is ultimately derived from the Portuguese language
; an orchard
is known as a pomar
language, giving rise to the Dutch
for a citrus orchard , and the juice of its
produce, whereupon it was loaned into the Japanese language
. is Japanese for
vinegar, and hence the name literally means "pon
is made by boiling mirin
flakes, and seaweed
) over medium
heat. The liquid is cooled and then strained to remove the
flakes and the juice of one or more of the
, and kabosu
(Japanese citrus fruits), and sometimes also
, is added.
Commercially available ponzu is generally sold in glass bottles,
which may have some sediment
Ponzu shoyu and tuna steak.
Ponzu shoyu is traditionally used as a dressing for tataki
(lightly grilled, then chopped meat or fish),
and also as a dip for nabemono
dishes) such as shabu shabu
. It is also
used as a dip for sashimi. In the Kansai region, it
is commonly offered as a topping for takoyaki.