ponzu

Ponzu is a citrus-based sauce from Japan used as a dipping sauce, dressing, or seasoning. It is typically made by combining citrus juice—most often yuzu, though sudachi, kabosu, or lemon may be used—with soy sauce. Many recipes also include rice vinegar and a dashi stock (made from kombu and bonito) and sometimes a small amount of sugar or mirin to balance the acidity. The result is a bright, tangy, savory sauce with a pronounced citrus aroma.

Two common forms exist. Hon ponzu refers to a traditional, umami-rich sauce that blends real citrus juice with dashi, soy sauce, and vinegar. Commercial ponzu variants often emphasize the soy component and may omit dashi, or incorporate additional flavorings, giving a lighter or more straightforward citrus-soy profile. Some bottles are labeled ponzu shoyu to highlight the soy sauce base.

Uses and applications vary. Ponzu is widely served as a dipping sauce for sashimi and tataki, as a sauce for nabemono (hot pot) and grilled dishes, and as a finishing touch for salads, grilled fish, or cold noodles. It can also be used as a marinade when diluted, or as a flavoring in dressings and sauces.

Flavor profile and variations. The sauce is generally tart and salty with a bright citrus note, and the exact balance depends on the citrus type and whether dashi, vinegar, or mirin are included. Originating in Japan, ponzu has become common in East Asian cooking and is produced in several regional and commercial variants.