Yuzu-Kosho Ponzu Dressing Sauce

The Yuzu Kosho is from the Iôita Prefecture, Kyushu Island in Japan where it is consumed with Nabe-type hot dishes, méno soup, sushi and sashimis.

It is a pulp paste with yuzu bark and sea salt. Although noted, Yuzu Kosho has a well-balanced flavor profile. The highly acidic Yuzu notes are counterbalanced by spice peppers. The salt allows fermentation and brings balance.

The word "Ponzu" translates to "pressed juice of acid oranges" in Japanese. The word comes from the Dutch "pons", which means "punch", and which has become Ponsu suite, a "mixed ingredient beverage". Finally, the suffix "su" has been replaced by "zu", which means "vinegar". The Ponzu is a Japanese condiment sauce made, in general, from soy sauce or tamari, citrus juice, mirin, katsuobushi (bonus flakes), kombu and rice vinegar. She is very appreciated as a condiment for the sashimi, the Shabu Shabu, the tataki of meat or fish, the gyoza, the cold colds, the tempura ...