Secrets of the Ponzu

Learn about the diverse and delicious world of Japanese cuisine, from sushi and sashimi to ramen and tempura. Discover the rich history and cultural significance of traditional Japanese food, and the unique regional specialties across Japan.

I love how chefs in Japan take something as simple as ponzu and make it so sublime and special. At the tiny Okada Izakaya in Katano City (near Osaka), Chef Okada-san explained he makes ponzu by adding mirn to kombu, heating to 70-degrees C, adding katsuobushi, rice vinegar, sudachi and yuzu juice, shoyu and grated onion, then storing for two weeks before straining. I tasted it with tai sashimi -- incredible.