Zabon is an exotic citrus fruit, a kind of grapefruit, imported from China to Japan and grown in Nagasaki. It is different from the Buntan and Banpeiyu varieties. It is registered under the Nagasaki Zabon variety and is renowned for its taste and resistance to cold. Its acidity is such that it is stored several months before use in order to reduce its bitterness.
For classic ponzu, manufacturers use sugar, mirin and multiple artificial additives, with the objective of producing in quantity over a short period, usually one day.
Sugar is never used for Kappou Toshi zabon grapefruit ponzu. The idea is to draw the sweetness directly from the citrus fruits, drying the fruits (precisely outer part, meaning the peel) immediately after harvesting. This drying process restores moisture and sugar inside the fruit. As a result, the percentage of sugar (Brix) in citrus fruits is increased.
Moreover, this ponzu is matured for 3 to 4 months in order to enrich it. Low in calories and less salty. This grapefruit ponzu doesn't contain any added sugar nore other artificial sweeteners or additives and is much less salty compared with regular mass ponzu.
Our perfect combination : you will appreciate this grapefruit ponzu as an alternative to soy sauce for sashimi. It is suitable for white fish. It will be perfect as a dipping sauce for tempura and other fries. It is perfect for salads, raw vegetables, steamed vegetables and is a delicious mixture with olive oil. The Japanese also appreciate it to spice up marinades or when tasting grilled and fatty meats (pork, lamb).
