Ponzu

Japanese soy sauce sharpened with the juice of yuzu, a small sour citrus, and vinegar: light, tart and fragrant. Yuzu is not the big pomelo Hong Kong eats at Mid-Autumn, which is also written 柚子. At a hotpot it goes with grated daikon and spring onion as a dip for pork slices, chicken and tofu.

Cautions: read first

• Contains soy and wheat (from the soy sauce), mandatory-declaration allergens in Australia.
• Many bottled ponzu are made with bonito stock and so contain fish; read the label.
• Refrigerate once opened.

Preparation

Pour it straight into the saucer, with grated daikon and spring onion.

Origin

Japan. In the supermarket Asian aisle and at Japanese grocers, labelled ponzu; failing that, two parts light soy to one part lemon juice and half a part white vinegar stands in.

Availability in Australia

Easy to find

Pairs well with