() is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency. or is ponzu with soy sauce () added, and the mixed dark brown product is widely referred to as simply .

The term originally came into the Japanese language as as a borrowing of the now obsolete Dutch word , meaning punch as in a beverage made from fruit juices. The sour nature of this sauce led to the final being interpreted as the word , meaning "vinegar".

Ponzu is made by simmering mirin, rice vinegar, flakes (from tuna), and seaweed () over medium heat. The liquid is then cooled, strained to remove the flakes, and finally the juice of one or more of the following citrus fruits is added: , , , , or lemon (or even grapefruit, lime, bergamot, etc).

Commercial is generally sold in glass bottles, which may have some sediment. is traditionally used as a dressing for (lightly grilled, then chopped meat or fish) and also as a dip for (one-pot dishes) such as . It is used as a dip for sashimi. In the Kansai region, it is offered as a topping for .

History and commercialization

Although citrus-based ponzu has a longer history, bottled ponzu became widely established as a household seasoning in Japan during the 20th century. In Kōchi Prefecture, yuzu ponzu developed into a commercial product around the 1960s, when declining forestry-related income encouraged local producers to find new uses for the region's abundant yuzu. Major manufacturers subsequently marketed ponzu shōyu for hot-pot dishes, helping expand its consumption beyond its regional origins. Today, ponzu is widely sold throughout Japan, while regional varieties continue to use different Japanese citrus fruits.

See also

• Japanese words of Dutch origin

• List of condiments

References