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Greyghost 13 years ago.
Ponzu’s are primarily meant as a dipping sauce for steamed dumplings and dim sum, hence the flavoring.
My local Asian mkt probably has 8 to 10 different ponzus, all with different flavors by different mfgr’s.
As for cooking with them or using as a condiment, feel free to use however you like . When cooking for others though, the taste may or may not put them off if substituting for soy.
You can make you own ponzu too as I do if i have the time and access to the ingredients.
I place ponzu somewhere between soy and teriyaki sauce for use and flavor. Keep in mind a good soy that is naturally brewed is way different than the brown stuff in the little packets.
Good luck.
jjjrfoodie
Ponzu Sauce or Soy Sauce?
I am an infrequent user of soy sauce as I do not do much Asian cooking or eating for that matter. Sometimes I do Asian style concoctions of my own invention, however.
I have tried all sorts of soy sauce over the years, from domestic to imported. None of them ever made an impression on me as a solid ingredient that would make a dish though. Recently I have been including Kikkoman Ponzu sauce as a staple I keep on hand. It is a mixture of soy and citrus and I find it quite versatile.
The difference here is that the Ponzu sauce adds flavor and balance to the soy. For me all the soy sauce I have used in the past have only added salt and color. Ponzu is one soy sauce I actually find useful.
Have you tried substituting this style of sauce for basic soy sauce? What do you think? I know many expert Asian style cooks will educate me on this matter and I welcome that.
Ponzu Sauce or Soy Sauce?
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