Chanponzu Ponzu with 5 citrus fruits from a Japanese manufacture from 1879
Ponzu is a typical Japanese seasoning sauce with citrus notes. For production, Mirin is boiled together with rice vinegar and kombu algae, then cooled, filtered and finally the citrus juices as well as soy sauce, amazake, shiitake mushrooms are added. The taste of the ponzu is full of umami, enriched with fresh citrus notes. Ponzu is traditionally used with sashimi or as a marinade.
- With grilled fish or meat
- As an ingredient for other sauces
ABOUT THE MANUFACTURER
Marusho was founded in the late Edo period in 1879 and has been producing the finest Japanese vinegar and ponzu ever since. For Marusho, the soft water from the Kumano Mountains, which they use for brewing, is of particular importance for the quality of their products. The vinegars are traditionally matured in wooden barrels made from Kumano cedar trees. In the 80s of the last century I made contact with Michio Kushi, a Japanese nutritionist who shaped the macrobiotic movement.
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