Ponzu
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Ponzu (ポン酢) (Japanese pronunciation: [pondzɯ]) is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency. Ponzu shōyu or ponzu jōyu (ポン酢醤油) is ponzu with soy sauce ( shōyu) added, and the mixed dark brown product is widely referred to as simply ponzu.
The term originally came into the Japanese language as ponsu as a borrowing of the now obsolete Dutch word pons, meaning punch as in a beverage made from fruit juices. The sour nature of this sauce led to the final -su being written with the character su (酢), meaning "vinegar".[1][2][3]
Ponzu is made by simmering mirin, rice vinegar, katsuobushi flakes (from tuna), and seaweed ( kombu) over medium heat. The liquid is then cooled, strained to remove the katsuobushi flakes, and finally the juice of one or more of the following citrus fruits is added: yuzu, sudachi, daidai, kabosu, or lemon (or even grapefruit, lime, bergamot, etc.)
Commercial ponzu is generally sold in glass bottles, which may have some sediment. Ponzu shōyu 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 used as a dip for sashimi. In the Kansai region, it is offered as a topping for takoyaki.
See also
[edit]- Japanese words of Dutch origin
- List of condiments
- Toyomansi
Food portal
Media related to Ponzu at Wikimedia Commons
References
[edit]- ^ 国語大辞典（新装版） [Kokugo Dai Jiten] (in Japanese) (Revised ed.). Tokyo: Shogakukan. 1988.
- ^ 大辞林 [Daijirin] (in Japanese) (3rd ed.). Tokyo: Sanseidō. 2006. ISBN 4-385-13905-9.
- ^ 大辞泉 [Daijisen] (in Japanese). Tokyo: Shogakukan. 1995. ISBN 4-09-501211-0.
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