ponzu

{{short description|Japanese citrus-based condiment}}

{{For|the Hunter × Hunter character|Ponzu (Hunter × Hunter)}}

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{{More citations needed|date=January 2011}}

{{Expand Japanese|ポン酢|date=May 2025}}

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Image:ぽん酢.jpg {{Transliteration|ja|ponzu}}]]

Image:Canada Prime Beef Tataki with ponzu pearls and horseradish (5895881268).jpg]]

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{{nihongo||ポン酢|Ponzu}} ({{IPA|ja|pondzɯ}}) is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency. {{Transliteration|ja|Ponzu shōyu}} or {{nihongo||ポン酢醤油|ponzu jōyu}} is ponzu with soy sauce ({{Transliteration|ja|shōyu}}) added, and the mixed dark brown product is widely referred to as simply {{Transliteration|ja|ponzu}}.

The term originally came into the Japanese language as {{Transliteration|ja|ponsu}} as a borrowing of the now obsolete Dutch word {{lang|nl|pons}}, meaning punch as in a beverage made from fruit juices. The sour nature of this sauce led to the final {{Transliteration|ja|-su}} being written with the character {{nihongo||酢|su}}, meaning "vinegar".{{cite book |author= |date=1988 |title=国語大辞典（新装版） |trans-title=Kokugo Dai Jiten |edition=Revised |language=ja |location=Tokyo |publisher=Shogakukan}}{{cite book |author= |date=2006 |title=大辞林 |trans-title=Daijirin |edition=3rd |language=ja |location=Tokyo |publisher=Sanseidō |isbn=4-385-13905-9}}{{cite book |author= |date=1995 |title=大辞泉 |trans-title=Daijisen |language=ja |location=Tokyo |publisher=Shogakukan |isbn=4-09-501211-0}}

Ponzu is made by simmering mirin, rice vinegar, {{Transliteration|ja|katsuobushi}} flakes (from tuna), and seaweed ({{Transliteration|ja|kombu}}) over medium heat. The liquid is then cooled, strained to remove the {{Transliteration|ja|katsuobushi}} flakes, and finally the juice of one or more of the following citrus fruits is added: {{Transliteration|ja|yuzu}}, {{Transliteration|ja|sudachi}}, {{Transliteration|ja|daidai}}, {{Transliteration|ja|kabosu}}, or lemon (or even grapefruit, lime, bergamot, etc).

Commercial {{Transliteration|ja|ponzu}} is generally sold in glass bottles, which may have some sediment. {{Transliteration|ja|Ponzu shōyu}} is traditionally used as a dressing for {{Transliteration|ja|tataki}} (lightly grilled, then chopped meat or fish) and also as a dip for {{Transliteration|ja|nabemono}} (one-pot dishes) such as {{Transliteration|ja|shabu-shabu}}. It is used as a dip for sashimi. In the Kansai region, it is offered as a topping for {{Transliteration|ja|takoyaki}}.