Homemade Ponzu Soy Sauce
Photographed by Masashi Kuma
- 6 myoga gingerNote
Belongs to the ginger family. The flower buds are eaten before blooming. The special flavor stimulates the appetite . Often used for garnish.
- 2 green bell peppers
- 1 piece ginger
- 1 clove garlic
- 6 myoga ginger
- 10 shiso flower spikes
- 1/2 yuzu citron peelNote
A common citrus fruit in Japan. The pulp is rough, thick, and has many oil glands. When you peel the skin, it gives out a strong fragrance. Used as a flavoring agent.
- 5 cm konbu kelp
- 3-4 g bonito flakes
- 1 tbsp yuzu citron juice
- 100 ml sudachi citron juiceNote
A Japanese citrus fruit used as flavoring agent. Has strong acidity and distinctive fragrance. It is about 3 cm in diameter, 30-40 g, and round.
- 400 ml soy sauce
- 400 ml rice vinegar
Mince [A] and place in a sterile storage jar.
Pack the bonito flakes in a spice bag and add to the jar along with the rest of [B].
Marinate in the fridge for a week, then remove the yuzu peel, kombu and bonito flakes. Check the flavor and add additional [A] ingredients to create your own original ponzu.