Ponzu

Origin: Japan. A citrus-based soy sauce, traditionally made with yuzu juice (or sudachi or lemon), soy sauce, mirin, and dashi (or kombu/bonito flakes), producing a bright, tangy dipping sauce.

Flavor Profile: Salty and savory with a pronounced citrus brightness, lighter and more acidic than plain soy sauce.

Culinary Uses: Dipping sauce for shabu-shabu and sashimi; dressing for salads (ponzu vinaigrette); marinade for grilled fish.

Regional Variations: Yuzu ponzu is considered the classic version; commercial ponzu outside Japan often substitutes more widely available lemon or lime for yuzu.

Storage: Refrigerate after opening; keeps several months given the acid and salt content.