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is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency and a dark brown color. Ponzu ''shōyu'' or ponzu ''jōyu'' (ポン酢醤油) is ponzu sauce with soy sauce (''shōyu'') added, and the mixed product is widely referred to as simply ''ponzu''. The element ''pon'' arrived in the Japanese language from the English word ''punch''. is Japanese for vinegar, and hence the name literally means ''vinegar punch''. Ponzu is made by simmering mirin, rice vinegar, ''katsuobushi'' flakes (from tuna), and seaweed (kombu) over medium heat. The liquid is then cooled, strained to remove the ''katsuobushi'' flakes, and finally the juice of one or more of the following citrus fruits is added: ''yuzu'', ''sudachi'', ''daidai'', ''kabosu'', or lemon. Commercial ponzu is generally sold in glass bottles, which may have some sediment. ''Ponzu shoyu'' is traditionally used as a dressing for ''tataki'' (lightly grilled, then chopped meat or fish), and also as a dip for ''nabemono'' (one pot dishes) such as shabu-shabu. It is used as a dip for sashimi. In the Kansai region, it is offered as a topping for ''takoyaki''. ==See also== * Japanese words of Dutch origin * List of condiments * 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Ponzu」の詳細全文を読む スポンサード リンク
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