Original: $16.25
-65%$16.25
$5.69The Story
Classic ponzu sauce using a generous amount of five different Japanese citrus fruits: yuzu, daidai, yuko, kabosu, sudachi and homemade umami rich stock.
"If you buy one ponzu, buy this one". So speaks a chef customer of ours who chooses this ponzu over his own homemade ponzu! Every bottle is packed with citrus zing, sweetness of plum and hon mirin, plus a rich depth of flavour. Serve with sashimi, sushi and gyoza, dress a salad, marinade a meat, add zest to fish or add a dash to a dip.
Available in 300ml and 700ml
Refrigerate once open and consume within 3 months.
About Marusho
A family business now run by the fourth generation, Marusho's vinegar brewery is located in the same building where the business began in 1879. Mud & wood walls and earthenware floors house the giant cedarwood barrels, some more than 100 years old, where the fermentation of the vinegars take place. Vinegars are made with rice grown on the family estate, water from the nearby Kumano mountains of Wakayama and only the highest quality natural ingredients. The progress of fermentation is minutely monitored by skilled craftsmen throughout the 90 - 500 day process.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
Classic ponzu sauce using a generous amount of five different Japanese citrus fruits: yuzu, daidai, yuko, kabosu, sudachi and homemade umami rich stock.
"If you buy one ponzu, buy this one". So speaks a chef customer of ours who chooses this ponzu over his own homemade ponzu! Every bottle is packed with citrus zing, sweetness of plum and hon mirin, plus a rich depth of flavour. Serve with sashimi, sushi and gyoza, dress a salad, marinade a meat, add zest to fish or add a dash to a dip.
Available in 300ml and 700ml
Refrigerate once open and consume within 3 months.
About Marusho
A family business now run by the fourth generation, Marusho's vinegar brewery is located in the same building where the business began in 1879. Mud & wood walls and earthenware floors house the giant cedarwood barrels, some more than 100 years old, where the fermentation of the vinegars take place. Vinegars are made with rice grown on the family estate, water from the nearby Kumano mountains of Wakayama and only the highest quality natural ingredients. The progress of fermentation is minutely monitored by skilled craftsmen throughout the 90 - 500 day process.
