Suehiro Ponzu Sauce features a blend of four different Japanese citrus—yuzu, sudachi, daidai and yukou—each one offering its own irreplaceable floral aroma, sharp acidity and mild sweetness. All those citrus notes are balanced by umami-rich soy sauce, mirin and ma kombu dashi (seaweed broth), for a sauce that’s simultaneously tart, salty and savory.
How to use
Suehiro Ponzu sauce is a powerhouse of vibrant flavor. Serve as a dipping sauce for shabu-shabu and steamed dumplings, dash over raw fish and oysters, or whisk with olive or sesame oil for a tangy vinaigrette. Suehiro Ponzu also shines as a finishing sauce, brightening up buttery or rich mains like pan-seared scallops, grilled salmon or steak.
About the producer
Suehiro is one of the last remaining traditional shoyu producers in Tatsuno City, Japan, the birthplace of usukuchi (light-colored) soy sauce. Since its founding in 1879, Suehiro has been using traditional methods, brewing their soy and ponzu sauces in small batches and only using ingredients grown in Japan.