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. Commercially available ponzu is generally sold in glass bottles, which may have some sediment at the bottom. Species & major hybrids Species Citrus maxima - Pomelo Citrus medica - Citron Citrus reticulata - Mandarin & Tangerine Major hybrids Citrus x aurantifolia - Key lime Citrus x aurantium Citrus x hystrix - Kaffir Lime Citrus x ichangensis - Ichang Lemon Citrus x limetta Citrus x limon - Lemon Citrus x limonia - Rangpur Citrus x paradisi - Grapefruit Citrus... One course of a multi course Kaiseki meal, showing a careful arrangement of the foods There are many views of what is fundamental to Japanese cuisine. ... Sediment is any particulate matter that can be transported by fluid flow and which eventually is deposited as a layer of solid particles on the bed or bottom of a body of water or other liquid. ...

Production

Ponzu is made by boiling mirin, rice vinegar, katsuobushi flakes, and seaweed (konbu) over medium heat. When cool the liquid is 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. Mirin (味醂) is an essential condiment of the Japanese cuisine with a slightly sweet taste. ... Vinegar is often infused with spices or herbs—as here, with oregano. ... Katsuobushi (鰹節; かつおぶし) (Chinese: 柴魚; chai2 yu2; firewood fish), is the Japanese name for a preparation of dried and smoked skipjack tuna. ... Seaweed covered rocks in the UK Phycologists consider seaweed to refer any of a large number of marine benthic algae that are multicellular, macrothallic (large-bodied), and thus differentiated from most algae that tend to be microscopic in size (Smith, 1944). ... It is a kind of pomelo. ... Sudachi (すだち or スダチ）is a small, round, green citrus fruit that is relatively unknown to the world except in Japan. ... Binomial name Citrus aurantium L. var daidai (Makino) The daidai (Japanese:橙、臭橙; Chinese:代代花; Korean:ê´‘ê·¤), is an Asian variety of bitter orange. ... Binomial name Citrus × limon (L.) Burm. ...

Ponzu shoyu (ポン酢醤油) is ponzu sauce with soy sauce (shoyu) added, but it is still widely referred to as simply ponzu. Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ...

Uses

Ponzu 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. Nabemono (鍋物, なべ物, nabe a big pot + mono stuff) refers to a class of Japanese dishes known as Nabe refers to a traditional Japanese clay pot used for cooking one-pot stews or meals over a fire. ... Shabu-shabu (Japanese: しゃぶしゃぶ), also spelled syabu-syabu, is a Japanese dish prepared nabemono style, and consists of thinly sliced meat and vegetables usually served with dipping sauces. ...