Ponzu Sauce / Ajipon
Ponzu Sauce, also known as Ajipon, was developed 40 years ago in Japan by Mitsukan. Ponzu is traditionally created by boiling mirin with katsuo-bushi (bonito flakes) and konbu (a type of kelp) and vinegar, then adding citrus juice.
Used as a dipping sauce for Japanese style steak, salad, fish, hot pot, or as a dipping sauce for Gyoza (pot stickers). P
onzu is sweet, sour, salty and even a little bitter--a veritable flavor extravaganza. Try this in our recipe for beef tataki.
Ingredients: Soy Sauce (Water, Wheat, Soybeans, Salt), Water, Distilled Vinegar, Lemon Juice, High Fructose Corn Syrup, Salt, Monosodium Glutamate, Citric Acid, Orange Flavor, Succinic Acid, Sodium Benzoate (As preservative), Disodium Inosinate, Disodium Guanylate. No transfats, gluten free.
Product of USA.
