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I bought my first bottle of ponzu sauce a few months ago.  Since I wasn’t really sure if I’d use it much, I went cheap and picked one up at Daiso for $1.50.  That store has some seriously great stuff (think of it as a dollar store…where everything’s from Japan…and they’re actually not limited to a dollar.)   Not sure how prevalent they are at random markets, but I have seen them everytime at my local Asian market.  If there’s a close Chinatown – that should be an easy place to pick one up as well :)

Click “more” for info and practical applications.

It was originally used in Japanese cuisine and is a citrus-based sauce that is both tart and light.  If that doesn’t really entice you, give it a try anyways.  Based on that short description, I wouldn’t have picked up one either.  Luckily I did though!

On Wikipedia, they cite uses as traditinally “dressing for tataki (lightly grilled, then chopped meat or fish), and also as a dip for nabemono (one pot dishes) such as shabu shabu.  It is also used as a dip for sashimi.”

I think the flavor really pairs with sashimi wonderfully.  It’s a key ingredient in my “hamachi tartare” that I want to post about next.  If you don’t like eating something completely raw, it also works great as a dipping sauce or a drizzle over something seared or boiled.  It never struck me to use it as a marinade though – I think that would just seep up an overpowering amount of the flavor.

Here’s a recipe on how to make your own ponzu sauce. (It’s actually very simple)

Here are some interesting recipes I found online using: tuna, shitake mushrooms, and beef.  Enjoy! :)