So I was in the Asian market this afternoon, and I was looking for
a bottle of ponzu. The only one I found there in their limited
supply of Japanese products was Kikkoman. So for $2 a bottle, I thought
I'd give it a try. No bad. It's sushi bar quality, but its pretty
good for bottled. It could use a little less soy and more dashi though.

--
Dan

What & When do you use Ponzu? Sometime I will cook chicken and use the
Ponzu as a dipping sauce. I think there are many uses and that it is
an under-used item.

Kikoman probably puts the extra soy in as a preservative to extend the
shelf life for their bottled products.

:-)
Paul




Dan Logcher wrote:
> So I was in the Asian market this afternoon, and I was looking for
> a bottle of ponzu. The only one I found there in their limited
> supply of Japanese products was Kikkoman. So for $2 a bottle, I
thought
> I'd give it a try. No bad. It's sushi bar quality, but its pretty
> good for bottled. It could use a little less soy and more dashi
though.
>
> --
> Dan

lazrowp wrote:

> What & When do you use Ponzu? Sometime I will cook chicken and use the
> Ponzu as a dipping sauce. I think there are many uses and that it is
> an under-used item.


I made ankimo a few weeks back and didn't have any ponzu to top it off.
So I said what the heck and gave it a shot. It is a dipping sauce, or
used to top off certain dishes like ankimo and tataki.


> Kikoman probably puts the extra soy in as a preservative to extend the
> shelf life for their bottled products.

Maybe if the dashi had a bit more smokey flavor it would be better.
Not bad for right off the shelf.. until I learn to make it myself.

--
Dan
(rhyme master D)

"Dan Logcher" > wrote in message =
...
> So I was in the Asian market this afternoon, and I was looking for
> a bottle of ponzu. The only one I found there in their limited
> supply of Japanese products was Kikkoman. So for $2 a bottle, I =
thought
> I'd give it a try. No bad. It's sushi bar quality, but its pretty
> good for bottled. It could use a little less soy and more dashi =
though.
>=20
> --=20
> Dan

There are so many really really good Ponzu out there, beyond the common
Marukan and Kikkoman ones.
I'd think a real Japanese place like Kotobukiya should carry them.
BTW I went looking for shirako this weekend but without success as all
I could find was Ankimo.

M

"lazrowp" > wrote in message =
oups.com...
> What & When do you use Ponzu? Sometime I will cook chicken and use =
the
> Ponzu as a dipping sauce. I think there are many uses and that it is
> an under-used item.
>=20
> Kikoman probably puts the extra soy in as a preservative to extend the
> shelf life for their bottled products.
>=20
> :-)
> Paul
>=20

Ponzu is indispensible for Ankimo, Shirako, Katsuo no Tataki, Hiramae or =
even Suzuki
sashimi, Fugu sashimi (ok so we dont see that too often in the US).
For Ohitashi, such as spinach...boiled, cooled and drained, with =
Katsuo-bushi sprinkled
on top.
For Nabemono (hotpots) from Sakana no Chiri (fish hotpots) to Shabu =
Shabu (beef).
In Japan steamed Chicken is served with ponzu. You can even use ponzu on =
a panfried fish
filet as the citrus scent goes well with cooked fish.
I'm sure a throrough search will uncover more uses.

M

Musashi wrote:
> "lazrowp" > wrote in message
> oups.com...
>> What & When do you use Ponzu? Sometime I will cook chicken and use
>> the Ponzu as a dipping sauce. I think there are many uses and that
>> it is an under-used item.
>>
>> Kikoman probably puts the extra soy in as a preservative to extend
>> the shelf life for their bottled products.
>>
>> :-)
>> Paul
>>
>
> Ponzu is indispensible for Ankimo, Shirako, Katsuo no Tataki,
> Hiramae
> or even Suzuki
> sashimi, Fugu sashimi (ok so we dont see that too often in the US).
> For Ohitashi, such as spinach...boiled, cooled and drained, with
> Katsuo-bushi sprinkled
> on top.
> For Nabemono (hotpots) from Sakana no Chiri (fish hotpots) to Shabu
> Shabu (beef).
> In Japan steamed Chicken is served with ponzu. You can even use
> ponzu
> on a panfried fish
> filet as the citrus scent goes well with cooked fish.
> I'm sure a throrough search will uncover more uses.
>
> M

One that I like is Otafuku. The ingredients include "citrus juice":
yuzu, lemon, sudachai and dazai orange. I don't how much difference
the various Japanese citruses make but it's rather good if
considerably more expensive than Kikkoman.


--
James V. Silverton
Potomac, Maryland, USA

Musashi wrote:

> "Dan Logcher" > wrote in message ...
>
>>So I was in the Asian market this afternoon, and I was looking for
>>a bottle of ponzu. The only one I found there in their limited
>>supply of Japanese products was Kikkoman. So for $2 a bottle, I thought
>>I'd give it a try. No bad. It's sushi bar quality, but its pretty
>>good for bottled. It could use a little less soy and more dashi though.
>>
> There are so many really really good Ponzu out there, beyond the common
> Marukan and Kikkoman ones.
> I'd think a real Japanese place like Kotobukiya should carry them.
> BTW I went looking for shirako this weekend but without success as all
> I could find was Ankimo.

Kotobukiya does carry many brands, but I forgot to buy it when I was last
there getting the ankimo. I was at a different Chinese run Asian market that
has a much smaller Japanese section.

I just thought for $2 I'd give it a shot.. and I wasn't totally digusted.

--
Dan

I have been using the Kikkoman Ponzu for quite a while, and find it good
with lots of things.

You can make a pretty good dressing for salad by combining 1/2 cup of the
Ponzu with 2 tablespoons of your favourite salad oil. (I use canola, but any
good light oil will do.)

Al Calame


"Dan Logcher" > wrote in message
...
> Musashi wrote:
>
> > "Dan Logcher" > wrote in message
...
> >
> >>So I was in the Asian market this afternoon, and I was looking for
> >>a bottle of ponzu. The only one I found there in their limited
> >>supply of Japanese products was Kikkoman. So for $2 a bottle, I thought
> >>I'd give it a try. No bad. It's sushi bar quality, but its pretty
> >>good for bottled. It could use a little less soy and more dashi though.
> >>
> > There are so many really really good Ponzu out there, beyond the common
> > Marukan and Kikkoman ones.
> > I'd think a real Japanese place like Kotobukiya should carry them.
> > BTW I went looking for shirako this weekend but without success as all
> > I could find was Ankimo.
>
> Kotobukiya does carry many brands, but I forgot to buy it when I was last
> there getting the ankimo. I was at a different Chinese run Asian market
that
> has a much smaller Japanese section.
>
> I just thought for $2 I'd give it a shot.. and I wasn't totally digusted.
>
> --
> Dan
>