Ponzu kankitsu with 4 citrus fruits

Ponzu is also excellent as a marinade or salad dressing. Kombu gives ponzu sauce the same umami flavor as dashi, while citrus juice and vinegar add acidity and soy sauce adds salt.

Our ponzu kankitsu is very rich in citrus juices, nearly 30%: the very aromatic yuzu with notes of green mandarin, daidai combining acidity and bitterness (close to bergamot), shiranui for its sweetness and sweetness, lemon for its tangy and sometimes almost salty notes.

Fruit juices are combined with apple vinegar and a light soy sauce. Mirin and kombu add sweetness, depth and umami respectively. What's surprising about ponzu kankitsu is its liveliness, freshness and balance between sugar and salt.

The palate is long and the umami rich. Ponzu kankitsu goes well with raw shellfish, crustaceans, raw vegetable salads, gyoza, ceviche, fish tartars...