Ponzu is a Japanese condiment made with soy sauce, citrus (yuzu, sudachi or lime), vinegar and sometimes a little dashi. Light, tangy and umami-rich, it brightens dishes without weighing them down. Use with fish and meat, for tataki, carpaccio, gyoza, noodle salads, raw vegetables or tofu, and as a fresher alternative to plain soy sauce. Sodium can be high, so adjust added salt or use reduced-sodium versions. It pairs especially well with sesame, ginger, garlic and neutral oils.
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