Condiment
Ponzu
Ponzu is a Japanese citrus-soy dipping sauce—tart, salty, and light—used for shabu-shabu, tataki, and salads. Yuzu or other citrus juices balance soy and dashi notes. Serve cold as a dip or dressing. Bottled ponzu varies in citrus intensity.
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Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 2.02 g
- Saturated Fat 0.36 g
- Trans Fat 0 g
- Monounsaturated Fat 0.69 g
- Polyunsaturated Fat 0.97 g
- Cholesterol 0 mg
- Sodium 1941 mg
- Salt 4.64 g
- Total Carbohydrate 12.1 g
- Dietary Fibre 1.07 g
- Total Sugars 5.92 g
- Complex / starch 2.07 g
- Protein 2.94 g
- Water 76.9 g
- Energy 78.4 kcal
- Water 76.9 g
- Carbohydrates 12.1 g
- Sugars 5.92 g
- Monosaccharides 4.14 g
- Disaccharides 1.78 g
- Starch 2.07 g
- Amylose 0.52 g
- Amylopectin 1.55 g
- Digestible Starch 1.76 g
- Resistant Starch 0.21 g
- Fibre 1.07 g
- Soluble Fibre 0.37 g
- Insoluble Fibre 0.7 g
- Protein 2.94 g
- Fat 2.02 g
- Saturated Fat 0.36 g
- Monounsaturated Fat 0.69 g
- Polyunsaturated Fat 0.97 g
- Vitamins 24.8 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.01 mg
- Vitamin B2 — Riboflavin 0.02 mg
- Vitamin B3 — Niacin 0.1 mg
- Vitamin B5 — Pantothenic Acid 0.05 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.2 µg
- Vitamin B9 — Folate 1.9 µg
- Vitamin C 2 mg
- Vitamin E 0.09 mg
- Vitamin K 0.4 µg
- Minerals 2191 mg
- Major Minerals 2185 mg
- Trace Minerals 6.1 mg
- Salt 4.64 g
- Sodium Chloride 4.64 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.01 · vitamin-b2-riboflavin: 0.02 · vitamin-b3-niacin: 0.1 · vitamin-b5-pantothenic-acid: 0.05 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.2 · vitamin-b9-folate: 1.9 · vitamin-e: 0.09 · vitamin-k: 0.4 ·
Minerals
Sodium: 1940.8 · Potassium: 212 · Calcium: 32 · Iron: 0.7 · Zinc: 0.4 · Iodine: 5 ·
Condiments are flavour concentrates—often high in salt or sugar relative to serving size.
In the kitchen
Culinary partners and combinations that usually underperform with Ponzu.
Usually avoid with
Often clash in flavour or tradition
History
Japanese kitchens combined soy with citrus juices into ponzu-style dips.
Bottled ponzu made the sauce a household convenience.
Global Japanese restaurants popularised ponzu with hotpot and grilled meats.