Made with sudachi juice and yuzu juice.
The first soup stock is made from Rishiri kelp from Hokkaido and bonito flakes from Makurazaki in Kagoshima Prefecture.
The balance of the refreshing citrus juice and the flavor of the ichiban dashi gives this seasoned ponzu a refined taste.
It can be served not only with hot pots and tofu, but also with grilled fish, fried foods, and salads.
Ingredients
Soy sauce, vinegar, sugar, citrus juice, salt, dried bonito flakes, kelp
The first soup stock is made from Rishiri kelp from Hokkaido and bonito flakes from Makurazaki in Kagoshima Prefecture.
The balance of the refreshing citrus juice and the flavor of the ichiban dashi gives this seasoned ponzu a refined taste.
It can be served not only with hot pots and tofu, but also with grilled fish, fried foods, and salads.
Ingredients
Soy sauce, vinegar, sugar, citrus juice, salt, dried bonito flakes, kelp
