Editing Ponzu

{{short description|Japanese citrus-based condiment}}
{{For|the Hunter × Hunter character|Ponzu (Hunter × Hunter)}}
{{Multiple issues|
{{More citations needed|date=January 2011}}
{{Expand Japanese|ポン酢|date=May 2025}}
}}

{{Italic title}}
[[Image:ぽん酢.jpg|thumb|[[Mizkan]] {{Transliteration|ja|ponzu}}]]
[[Image:Canada Prime Beef Tataki with ponzu pearls and horseradish (5895881268).jpg|thumb|{{Transliteration|ja|Ponzu shōyu}} and [[Tataki|beef ''tataki'']]]]
[[Image:Torafugu-kawapon su.jpg|thumb|{{Transliteration|ja|Ponzu shōyu}} (left) and {{Transliteration|ja|[[fugu]]}}]]
{{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 language|Dutch]] word {{lang|nl|pons}}, meaning ''[[Punch (drink)|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]]".<ref>{{cite book |author=<!--Staff writer(s); no by-line.--> |date=1988 |title=国語大辞典（新装版） |trans-title=Kokugo Dai Jiten |edition=Revised |language=ja |location=Tokyo |publisher=Shogakukan}}</ref><ref>{{cite book |author=<!--Staff writer(s); no by-line.--> |date=2006 |title=大辞林 |trans-title=Daijirin |edition=3rd |language=ja |location=Tokyo |publisher=Sanseidō |isbn=4-385-13905-9}}</ref><ref>{{cite book |author=<!--Staff writer(s); no by-line.--> |date=1995 |title=大辞泉 |trans-title=Daijisen |language=ja |location=Tokyo |publisher=Shogakukan |isbn=4-09-501211-0}}</ref>

Ponzu is made by simmering [[mirin]], [[vinegar|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 (fruit)|lime]], [[Bergamot orange|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]]}}.

==See also==
* [[Japanese words of Dutch origin]]
* [[List of condiments]]
* {{Transliteration|ja|[[Toyomansi]]}}
* {{portal-inline|Food}}
* {{Commons category-inline}}

==References==
{{reflist}}

{{Japanese food and drink}}

[[Category:Japanese condiments]]
[[Category:Sauces]]
[[Category:Citrus dishes]]
[[Category:Japanese words and phrases]]