Ponzu
From Wikipedia, the free encyclopedia
 |
This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (November 2008) |
Ponzu (ポン酢) 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.
Contents |
[edit] Etymology
The element pon is ultimately derived from the Portuguese language; an orchard is known as a pomar in this language, giving rise to the Dutch word pons for a citrus orchard, and the juice of its produce, whereupon it was loaned into the Japanese language. Zu (酢) is Japanese for vinegar, and hence the name literally means "pon vinegar".
[edit] Production
Ponzu is made by boiling mirin, rice vinegar, katsuobushi flakes, and seaweed (konbu) over medium heat. The liquid is cooled and then strained to remove the katsuobushi flakes and the juice of one or more of the following: yuzu, sudachi, daidai, and kabosu (Japanese citrus fruits), and sometimes also lemon, is added.
Commercially available ponzu is generally sold in glass bottles, which may have some sediment at the bottom.
[edit] Uses
Ponzu shoyu is traditionally used as a dressing for tataki (lightly grilled, then chopped meat or fish), and also as a dip for nabemono (one pot dishes) such as shabu shabu. It is also used as a dip for sashimi.
