An all-purpose sauce from Japan, ponzu sauce is the rough equivalent of vinaigrette (the word itself comes from the Japanese terms for vinegar and punch). Ponzu sauce is extremely versatile and because of its tangy and refreshing flavour, it can be used in everything from dipping sauces to marinades to salad dressings, and more! A classic ponzu sauce contains a mix of ponzu (citrus juice of sudachi, yuzu, kabosu, and vinegar), soy sauce, sugar or mirin, and dashi. You can find several varieties of bottled ponzu sauce in Japanese supermarkets but it always tastes best when you make it yourself. At Yardbird, ponzu sauce is used in the dressing for our Seared Yellowtail Salad. Check out the recipe below!

Yuzu Kosho Ponzu Dressing


  • 100 ml Kabosu Juice
  • 100 ml Yuzu Juice
  • 100 ml Sudachi Juice
  • 160 ml Soy Sauce
  • 10 g Red Yuzu Kosho
  • 50 g White Sesame Oil


  1. Combine all of the juices and the soy sauce together
  2. Add 50 g of white sesame oil to mixture
  3. Mix well and enjoy!

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