Yuzu Ponzu

December 04, 2021 / by Junko

Ponzu is a Japanese citrus dipping sauce made of soy sauce and multiple types of unique Japanese citrus, such as yuzu, kabosu, daidai, sudachi. Yuzu ponzu is ponzu with juice of Yuzu, the Japanese favolite citrus.

This can be a dipping sauce for hot pot, and also a great condiment for salad and fried dishes.
You can find it easily in supermarkets in Japan but the homemade version tastes so much better than the store-bought one and it’s so easy to make!


*Organic Yuzu is recommended since you’re using the zest.
*If you don’t find fresh peppers, soak dried peppers in water.
*If you make a little amount and will not store it for a long time, you can use less salt.


  1. Cut the yuzu in half and squeeze out the juice. If it is less than 100ml, add rice vinegar to make it 100ml.
  2. Mix the yuzu juice and soy sauce in a bowl, add kombu kelp and dried bonito flakes, and let it sit in the refrigerator at least overnight. Preferably for a week or two, and the taste will become deeper and delicious.

*When using ponzu, remove the kombu kelp and dried bonito flake.
*Keep ponzu in a jar that has been boiled and disinfected, it can be stored for half a year.

There are so many Japanese dishes and cultures that are not well known outside of Japan and I’m happy to introduce them to you! If you tested any of our recipes feel free to send us a photo and your comments and we will be happy to publish them, even if it wasn't a complete success! :)

Seeking the best balance of being free and living a stable life in this busy city, I enjoy kitchen gardening to deepen my connection with nature. Lately, I enjoy traveling to places I’ve never been and dancing Salsa/Kizomba there. Always a traveler at heart. Freelance web/graphic designer. Coffee & chocolate addict.
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