Ponzu is a popular and popular sauce in Japan for its fresh, deep, and umami-rich flavor. Unlike traditional ponzu, which combines soy sauce, dashi, and a Japanese citrus fruit, white ponzu is made with a rice vinegar base, without soy sauce, hence its light color. It also contains kombu dashi, yuzu juice, and sudachi juice from Shikoku. With no additives or preservatives, it has a beautiful balance of acidity and umami.
It is used like ponzu but with the advantage of not coloring your preparations. It will accompany your salad dressings, raw scallops, white fish, vegetables, fatty meats but will also bring a more complex taste to your broths.
