Difference between revisions of "Ponzu Sauce"
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Revision as of 00:49, 3 January 2016
A traditional dipping sauce of the Blessed Isle, consisting of a stock derived from dried fish, seaweed, and rice vinegar. This is strained, cooled, and mixed with a light soy sauce and sour citrus juice.
Ponzu appears as a staple in Western School Cuisine and as a dipping sauce for many other seafood dishes, both cooked and raw. It also has a place in other dishes, an example being Ponzu Noodles, a dish of chilled buckwheat noodles tossed in the sauce which is considered a traditional cooling meal for the Wood and Fire seasons by many Dynasts.
