Ponzu Sauce: The Umami Citrus Secret of Japanese Cuisine

Ponzu is a Japanese sauce made from soy sauce, citrus juice (usually yuzu or lemon), mirin, rice vinegar, and dashi. Its balance of salty, sour, and umami flavors makes it a favorite for dipping, marinating, and seasoning.

- **Low in calories** (~15 kcal/tbsp) - **Contains amino acids** from soy and dashi - **Rich umami flavor** without added fat - **Some sodium content** from soy sauce

- **Enhances digestion** – acids from citrus aid metabolism. - **Adds flavor with low calories** – ideal for balanced diets. - **Natural antioxidants** from yuzu or lemon juice. - **Fermented base (soy sauce)** provides beneficial compounds like peptides.

High sodium content can be unsuitable for people with hypertension. Some commercial versions contain preservatives or added sugar—check labels if buying bottled.

- As **dipping sauce** for sushi, gyoza, or sashimi. - Drizzle over **grilled fish or tofu**. - Mix with **sesame oil** for salad dressings. - Use as a **marinade** for chicken or seafood.

Ponzu brings a refreshing, tangy umami twist to dishes, offering a flavorful yet light alternative to heavy sauces.