Very popular in Japan, ponzu is the subtle blend of soy sauce, dashi, and Japanese citrus juice, here yuzu. While the origin of the name is debated, the taste appeal of this seasoning, which combines freshness and umami (depth of flavor), is less so. Free of fat, ponzu sauce is dietary yet indulgent. Used as a condiment or marinade, it has only enthusiasts; it is even whispered that Worcestershire sauce was an attempt to imitate it...
Founded in 1688 (Edo period characterized by peace) in Ibaraki Prefecture (North of Tokyo), Shibanuma has been producing soy sauces for 18 generations, respecting the traditional methods that have made it successful. For example, it still uses wooden barrels dating from the Meiji era (late 19th century), which give the sauces exceptional quality.
Usage :
Ponzu is an essential of Japanese cuisine, which pairs perfectly with European dishes. Incorporated into a vinaigrette or a beurre blanc, it is the Japanese touch that enlivens the plate. Three drops on a clam or a raw scallop, and success is guaranteed.
Storage :
Glass bottle to be kept in a dry and cool place, away from light and in the refrigerator after opening.
Ingredients :
Soy sauce (48.1%), water (20.98%), glucose-fructose syrup (11.72%), vinegar (11.71%), yuzu juice (4.65%), flavor enhancers (E621, E635, E631, E627) (1.63%), seasoning with dried bonito (skipjack tuna) (0.46%), yeast extract (0.56%), lemon juice (0.19%).
Shelf life :
12 months
