Uchibori ponzu sauce is perfect for dipping sauces, marinades and making salad dressings. Ponzu sauce is a balance of sweet, citrus, salty and sharp flavours – it’s made with a mix of the fragrant yuzu fruit, soy sauce, dried fish and vinegar. Unlike some ponzu sauces, this one uses dried bonito which adds a greater depth of flavour.
Yuzu ponzu is particularly good with seafood, as the citrus flavours really bring white fish, scallops and salmon to life. Use it to marinade fish before cooking, or to make a delicate ceviche-style dish. Ponzu is also commonly served with the Japanese dish tataki – lightly seared fish or meat which is seasoned with ginger.
Or, make a fresh slaw of cabbage, carrots, and sugar snap peas then season with ponzu and a scattering of sesame seeds.
Ingredients: Brewed vinegar (alcohol, rice, water), soy sauce (soy, wheat, salt, alcohol), sugars (high fructose corn syrup, sugar), dried bonito, salt, yuzu juice, apple juice, hydrolyzed vegetable protein (soy, yeast extract, dextrin, salt, water).
Allergy Advice: For allergens, see ingredients listed in bold.
Storage: Keep in a cool, dry place.
Minimum shelf life: 3 months
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