ponzu shoyu with bergamot juice and hon-mirin

ponzu - organic

100ml

€10,90

ponzu - organic

€10,90 €109,00/L

incl. taxes. Shipping costs are calculated at checkout

Made with our award-winning Einkorn Koikuchi Shoyu, aged for over 3 years
Refined with organic lime, bergamot and lemon
A masterful balance of bright, fruity citrus acidity and deep, lingering umami notes
Gluten-free and vegan
The ultimate all-rounder for modern fusion cuisine – perfect for gyoza, raw fish, Asian-style salad dressings or as a finishing touch for grilled prawns

What makes our ponzu special

Experience the perfect balance of zesty citrus notes and deep umami. Our organic ponzu is based on a classic recipe combining soy sauce, hon mirin and high-quality citrus juices. Loved for its refreshing yet savoury flavour, it is an incredibly versatile ingredient in the kitchen.

What makes our recipe special? We use our own award-winning Einkorn Koikuchi Shoyu, fermented for three years, as its base. Refined with organic hon mirin and a carefully selected blend of organic lime, bergamot and lemon juice, it develops a fruity acidity, complex body and pleasant sweetness. Our ponzu is not only entirely organic and free from artificial additives, but also gluten-free and vegan.

How to use our ponzu

The balanced combination of savoury soy sauce, fruity freshness and delicate acidity adds a distinctive touch to any dish. Our ponzu pairs beautifully with grilled prawns, scallops and crisp vegetables, but works just as well with a juicy steak.
Use it as a classic dipping sauce for gyoza, to season tofu or in Japanese nabe hot pots. It is also a versatile ingredient for creative salad dressings and marinades for raw fish or richly flavoured meat dishes.
You can find a simple and delicious recipe to try at home here!

The story behind our ponzu

Although precursors to sour seasoning sauces have a long tradition in Japan, ponzu only gained widespread recognition during the Edo period (1603–1868). Etymologically, the name is composed of the Dutch word pons(punch) and the Japanese word sufor vinegar. The inspiration came from Dutch traders who brought fruity punch drinks to Japan in the 17th century. The term first appeared in writing in 1884, and during the Meiji period (1868–1912), the sauce finally became a staple of Japanese cuisine. Interestingly, ponzu strictly speaking only refers to the pure citrus juice component. The finished mixture with soy sauce should actually be called Ponzu-Shoyu. However, in everyday use, Ponzu has become the accepted abbreviation.

Ingredients

Soy sauce 35.5% (Spring water, Soya beans, Einkorn, Sea salt, A. Sojae), Sake 15.8% (Japan), Hon-mirin 15.8% (Japan), Lime juice* 15% (France), Bergamot juice* 14.5% (Spain), Lemon juice* 3.5%, (Spain) DE-ÖKO-070 (organic control body)

You can find out more about our raw materials here.

Gluten-free:
We had the sauce used in our ponzu laboratory-tested for gluten. No gluten was detectable. Although our Saishikomi Shoyu is made with spelt, the gluten content fell below the detection limit of 5 ppm after the long ageing process.

According to EU Regulation (EC) No 41/2009 and the FDA ruling published at 78 FR 47154 in the United States, foods containing no more than 20 ppm of gluten may be labelled gluten-free.

Shelf life

Our ponzu has a best-before date of 7 months from the date of bottling.
Please note, however, that we cannot guarantee that the product will be bottled immediately before shipping. As we do not freshly bottle every product every day, the remaining shelf life upon arrival may be considerably shorter.
Nevertheless, our products generally remain enjoyable to eat well beyond the best-before date, so please do not discard them prematurely. The best-before date refers not only to edibility but also to sensory qualities such as colour, texture and flavour. Over time, our products generally develop a more intense aroma and a darker colour.
To best preserve the original colour and aroma of our ponzu, we recommend storing it in the refrigerator.