Delicate citrus aromas combined with deep umami notes from soy sauce
Versatile, can be used in salads, with fish or gyoza
What makes our ponzu special
Mimi Ferments Ponzu is a savoury soy sauce that we make with our three-year fermented einkorn koikuchi shoyu and refine with organic lime, bergamot and lemon juice. The citrus fruits give the ponzu its fruity acidity.
How to use our ponzu
The balanced combination of savoury soy sauce and the fruity acidity of ponzu gives dishes a special flavour. It goes well with grilled shrimp, scallops and vegetables, but also with a juicy steak. You can also use it perfectly for gyoza dips, salad dressings and as a marinade for raw fish.
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, Ponzuhas become the accepted abbreviation.
You can find out more about our raw materials here.
Shelf life
Our ponzu has a best-before date of seven months from bottling, but it usually keeps for much longer. Warm storage temperatures can cause the sauce to darken and change its flavour. We therefore recommend storing ponzu in the refrigerator to maintain its quality as long as possible.
