I was born and raised in Yokohama, Japan, one of Japan's busiest cities.
Living in the United States for about 19 years, I've always cherished the flavors of my heritage.
Growing my own food and making my sauce seemed as distant as the moon since I grew up as a city kid. My parents were typical urbanites who preferred the convenience of the grocery store. So, when I thought of condiments, I assumed they only came from a bottle until I got into urban gardening.
As I delved deeper into the world of home gardening, I discovered the joy of creating my own food from scratch. And let me tell you, making your own ponzu sauce is a game-changer!
One of my favorite Japanese condiments is ponzu sauce. This versatile and tangy sauce can elevate any dish. Ponzu is commonly made in Japan with Yuzu, Kabosu, and Sudachi citrus. However, you can use any variety of citrus.
I've created a unique twist on this classic recipe with a bountiful harvest of limes, lemons, calamansi, and even yuzu from my garden.
Why Make Your Own Ponzu Sauce?
- Tailored Taste: Store-bought ponzu can sometimes be too tart for my liking. By making it myself, I can adjust the acidity to my preference.
- Freshness: Homemade ponzu is bursting with fresh flavors that simply can’t be replicated by store-bought versions.
- Umami Bomb: Homemade ponzu offers a deeper, more complex umami flavor than store-bought versions. This savory, mouthwatering taste is a result of the natural umami ingredients such as Shetake mushrooms, Konbu seaweed, Bonito flakes
- Simplicity: It’s incredibly easy to make!
