Homemade Ponzu Soy Sauce

Homemade Ponzu Soy Sauce
Photographed by Masashi Kuma

Recipe by
Michiko Matsuda




  • [A]

    • 6 myoga ginger

      Belongs to the ginger family. The flower buds are eaten before blooming. The special flavor stimulates the appetite . Often used for garnish.

    • 2 green bell peppers
    • 1 piece ginger
    • 1 clove garlic
  • [B]

    • 10 shiso flower spikes
    • 1/2 yuzu citron peel

      A common citrus fruit in Japan. The pulp is rough, thick, and has many oil glands. When you peel the skin, it gives out a strong fragrance. Used as a flavoring agent.

    • 5 cm konbu kelp
    • 3-4 g bonito flakes
    • 1 tbsp yuzu citron juice
    • 100 ml sudachi citron juice

      A Japanese citrus fruit used as flavoring agent. Has strong acidity and distinctive fragrance. It is about 3 cm in diameter, 30-40 g, and round.

    • 400 ml soy sauce
    • 400 ml rice vinegar



Mince [A] and place in a sterile storage jar.


Pack the bonito flakes in a spice bag and add to the jar along with the rest of [B].


Marinate in the fridge for a week, then remove the yuzu peel, kombu and bonito flakes. Check the flavor and add additional [A] ingredients to create your own original ponzu.