A thick, creamy yuzu ponzu sauce, made from natural ingredients and containing no preservatives or additives.
Yuzu Ponzu
This ponzu sauce is a delightful blend of zesty yuzu flavour, sweet and sharp rice vinegar and the complex flavour of soy sauce, all enhanced with the natural umami of kombu, shiitake and koji.
Rice Koji
Rice koji is a staple ingredient in Japanese cuisine, it is made by adding a naturally occurring fermentation culture of Aspergillus oryzae to cooked rice, which is then left to ferment, traditionally this is done in wooden barrels. Koji is used in the production of sake, miso, soy sauce and mirin as well as for making the traditional Japanese drink of amazake.
Known for its high nutritional value, probiotic content and ability to naturally improve the flavour of food, koji is highly regarded in Japanese culture and can be added to a variety of different dishes.
Perfect balance
These different ingredients combine to give a good depth of flavour, the competing notes of tart yuzu, umami and mineral kombu are perfectly balanced by the koji.
Store in a cool, dark, place. Refrigerate once opened.
