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Co., Ltd. Asahi-shokuhin
6-3-49 Minami-taishido, Yao City, Osaka, Japan

Category: Ponzu soy sauce
Raw Materials: soy sauce (honjozo) (including soybeans and wheat), citrus juice (sudachi, yukou, yuzu), brewed vinegar, flavor Ingredients (mixed kelp [including mackerel], Rishiri kelp, dried shiitake mushrooms), salt, sugar, mirin, fermented seasoning, and Protein hydrolysate, seasoning (amino acids, etc.), acidity, caramel color

Best-Before Date: About 10 months when it arrived.

How to Store: Keep out of direct sunlight.


In Osaka, Ponzu is used for many things, and it has become a kind of soul food. There are. Because of the nabe culture of Mizutaki (now diffused throughout the country), which has been popular mainly in Kyushu and Kansai, this Ponzu culture seems to have developed. That's why you can find so many different kinds of Ponzu in Osaka's supermarkets. I've heard it's a very popular food among the people of Osaka, and I'd like to try it again.

I think I'll try the "Asahi-Ponzu", which is especially popular among Osaka people, and a bit of a luxury item.

I opened the lid of the bottle and smelled the soy sauce-colored Ponzu, which smelled of citrus and soy sauce and sweetness. And there was something very, very complex about the smell. Mmm, it smelled both delicious and inedible, leading the world's people astray. It seems to drag you into the world of evil. Well, it's similar to the scent of jabara, which I've had before.

Today, I'm going to have Ponzu in our specialty, "steamed baked". When you eat it, the aroma of citrus surges through the air, which is much stronger than I expected, and it's so delicious. It was as if they had just squeezed fresh citrus fruits, and it had a nice, deep flavor. I'd buy this one, even if it's a little expensive. Come to think of it, this is the most impressive thing I've seen since the Fundochin's Yuzukosho (Japanese pepper paste). It would make a good souvenir, wouldn't it? I'd like to have a bottle for New Year's Day, you know.

After dinner, I tried drinking some leftover Asahi-Ponzu, but this was too much. But when I put it in my miso soup, it was surprisingly good, not bad at all. It's not bad, really... it goes with everything. Later on, I tried it with udon noodles, and it tasted even better, much better.
©Japanese Famous Foods , Update:2020/07/12