Ponzu

Shio ponzu is a light ponzu condiment, not containing soy sauce like most classic ponzus.

The fruits chosen for the elaboration of this ponzu are distinguished by their acidity. The yuzu is recognisable by its green mandarin notes, the daidai by its acidity and its lovely bitterness similar to bergamot, yuko and kabosu then sudachi by their notes reminiscent of wild green lime, with slightly peppery accents.

Rice koji is the basis of traditional Japanese food culture known as "fermentation".

Its roots date back to the Nara era (710 to 794). Rice koji or malted rice is cooked rice that has been inoculated with Aspergillus oryzae, a ferment widely used in Japan. This ferment releases enzymes that ferment rice, breaking down its carbohydrates and proteins.

This process can also be applied to other cereals such as barley, as well as leguminous plants such as soy and beans.

Ponzu soy sauce is a traditional Japanese seasoning that combines soy sauce and citrus juice.

One of the hallmarks of ponzu from artisan Goto Shoyu is that it is made entirely without additives such as chemical seasonings, preservatives, colorings, sweeteners or artificial flavors.

For this ponzu, manufacturer has sought the perfect balance between aroma, acidity and flavor.

Ponzu offered here contains no animal products, additives or colorings. It has a refreshing taste and the very fruity and fragrant notes of yuzu juice. It can be used in a wide variety of dishes.

Tamari soy sauce on which this ponzu is based contains no wheat, as it is made from soybeans. Igeta Shoyu, our artisan, has been making exceptional traditional soy sauces for over a century.

This powerful tamari soy sauce is generously enhanced with 30% yuzu juice and daidai juice (this fruit, not picked when ripe, turns green only to ripen again the following season), mirin, rice vinegar, sake and kombu seaweed.