A citrus-based dressing or dipping sauce that is common in Japanese food. Thin in consistency and brown in color, this substance is made by boiling mirin, rice vinegar, fish flakes, and seaweed over heat. The liquid is then strained and mixed with yuzu juice. Ponzu has a tart flavor and is used as a dressing for grilled meats and as a dip for vegetables and sashimi, among other things.
Oct 6 2008