69. Orange Ponzu 100ml

What's orange?

When customers see this orange ponzu, they often ask, "What was orange again?" Many people may be confused by the idea of ​​yuzu ponzu, but not orange ponzu.

Daidai is a citrus fruit that is used as a decoration in the center of kagami mochi and shimenawa that are displayed during the New Year. It looks very similar to a mandarin orange, but it has a strong bitter and sour taste, a thick skin and many seeds, so it is not very suitable for eating as is. It can be eaten deliciously when processed into ponzu sauce or marmalade.

Ponzu sauce is an essential ingredient in fugu dishes in Yamaguchi

Kuwata Soy Sauce, which produces Daidai Ponzu, is located in Hofu City, Yamaguchi Prefecture. In Yamaguchi Prefecture, where sweet soy sauce is common, the soy sauce is aged in traditional wooden barrels. It is also brewed using whole soybeans produced in Yamaguchi Prefecture. And when you think of Yamaguchi Prefecture, you think of fugu cuisine. Daidai Ponzu, which was completed after repeated trial and error while listening to the opinions of Japanese chefs, is used in Japanese restaurants and fugu specialty restaurants.

The downside of orange juice, which has a refreshing aroma, is that it loses its aroma when diluted. That's why we've included 50% orange juice! This is a genuine product that blends soy sauce brewed in cedar barrels with plenty of fruit juice, kelp stock, and bonito stock. As a brewer himself, Kuwata is confident in this product, as he is satisfied with all aspects, including taste, aroma, and depth.

The staff recommends fried dumplings!

For those who prefer ponzu sauce over vinegar and soy sauce for gyoza, we recommend daidai ponzu sauce. Daidai ponzu sauce has a strong sour taste but also a sweet taste, and goes well with meat. It has a refreshing taste. It has a strong flavor, so it is recommended to use it in a hot pot with meat without diluting it.

A hotpot with meat as the main ingredient

Layer the pork belly and Chinese cabbage, cover the clay pot, and you're ready to go. If you're just using Chinese cabbage, "Yuzu Ponzu" seems to go better with it, but I prefer "Orange Ponzu" with pork. It has a strong flavor, so it won't get diluted even if you use it in a pot with meat, so I recommend it.