Origin Ishikawa, Japan
Container Glass bottle
Usage Perfect for seasoning grilled meats and fish, salads, tempura, and gyoza. You can also use it as a vinaigrette base.

Ponzu

Ponzu Sauce with Daikon Naogen 200ml

Ponzu Sauce with Daikon Naogen 200ml
8,30 €
8,30 €

Ref. 313

In stock

Description

Ponzu sauce is a popular Japanese sauce traditionally made with soy sauce, dashi stock, and citrus juice. This ponzu is made from the producer's own soy sauce, blended with yuzu and sudachi juice, and grated gensuke daikon. The gensuke daikon radish is grown in Kaga. Its large size adds a beautiful texture to this mild and fruity seasoning.

Flavor

A sweet and fruity ponzu sauce combined with the freshness and juicy texture of gensuke radish.

Conservation

Store at room temperature and away from sunlight. Keep refrigerated after opening.

Ingredients & Allergens

Soy sauce (43.23%), brewed vinegar (14.43%), water (12.84%), grated daikon (11.06%), yuzu juice (4.42%), sugar (3.61%), rice vinegar (3.56%), mirin (3.32%), sudachi juice (2.21%), fermented seasoning (0.74%), kombu extract (0.58%)

Nutritional Values

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Origin Ishikawa, Japan
Container Glass bottle
Usage Perfect for seasoning grilled meats and fish, salads, tempura, and gyoza. You can also use it as a vinaigrette base.
Naogen Shoyu
The producer

Naogen Shoyu

Founded in 1825 in the city of Kanazawa, Naogen carries on the legacy of its predecessor, Ibei Naoeya, the inventor of the historic soy sauce Ono Shoyu, which was born in the district of the same name. The first soy sauce produced in the region, it owes its existence to production techniques introduced from Kishu (Wakayama) in the 15th century. Although slightly modernized over time, these traditional methods remain the foundation of Naogen’s recipes. For nearly 200 years, the company has become one of the most renowned producers in the Hokuriku region, which includes the prefectures of Toyama, Ishikawa, and Fukui. Ishikawa Prefecture offers an ideal environment: high-quality soybeans, pure water springing from Mount Haku, and locally produced salt. The koji, a key element in fermentation, receives special attention to ensure its quality. Today, Naogen has expanded beyond traditional soy sauce and offers a wide range of condiments.