Ponzu, a citrus-based sauce used in Japanese cuisine is reported to add light and refreshing flavour to spring vegetables and meats as a dressing, dip, in gravies, stir-fires and marinades. Facts provided claim that different kinds of ponzus made from rice vinegar, soy sauce, Japanese lime and other tart ingredients adds flavour to bland foods and reduces the requirement of additional flavourings.
Research reveals that the adaptability of the ponzu sauce, due to different formulations, makes it an apt pairing with any dish. Available at most of the Asian markets this ponzu sauce can be considered as an easy, economical and apt pairing for Asian cuisine and barbecued dishes.
Chefs who love working-out on flavours might try their hand on ponzu sauce and fresh produce to appeal diners with a bonanza of flavours. Doubtless, the sauce has a hint of tartness and an element of Japanese flavour, yet it can create an authentic Korean barbecue without much manipulation of ingredients.
