Secrets of the Ponzu


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.

Posted by Harris Salat in Shorts | Permalink | Comments (0) | Email | Print

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