200 ml bottle - Japan
Yugeta Yuzu Ponzu is a citrus-forward Japanese ponzu sauce made by Yugeta Shoyu, a soy sauce brewery operating since 1923 in the village of Tawame in Saitama Prefecture, just outside Tokyo.
The company is now run by a fourth-generation shoyu maker, Yohichi Yugeta, and still brews its soy sauce naturally using Japanese-grown soybeans and wheat, slowly aged in wooden cedar vats.
What sets this particular ponzu apart is that it's made with yuzu alone. Most ponzu sauces blend several Japanese citrus fruits, such as sudachi, daidai, kabosu, or lemon, but Yugeta's uses only yuzu, which gives it a distinctively bright, tart, and floral character.
The sauce is built on Yugeta's own traditionally brewed soy sauce blended with yuzu juice, mirin, dashi, salt, and sugar, with the umami rounded out by katsuobushi (skipjack/bonito) and kombu (kelp).
The full ingredient list is soy sauce, yuzu juice, a secondary sauce component (soy sauce, sugar, mirin, skipjack tuna, dried shiitake, kelp), mirin, salt, and sugar. It contains soy, wheat, and fish, so it's not vegan or gluten-free.
It's a versatile condiment. It works well as a dipping sauce for shabu-shabu, hot pot, sushi, sashimi, gyoza, and grilled meats or fish, and it also shines whisked into salad dressings, drizzled over steamed vegetables, stirred into mayonnaise or aioli, or used to finish noodles, seafood, or cold tofu.
A little goes a long way, and you'll want to refrigerate it after opening.
ingredients: soy sauce, yuzu juice, sauce (soy sauce, sugar, mirin, skipjack tuna, dried shiitake, kelp),mirin, salt, sugar
