This seasoning takes your winter hot pots to the next level and can be used year-round.

We've infused our ponzu with the rich flavor of Hetsuka Daidai. This is more than just ponzu; it's a perfect balance of citrus acidity.

In autumn and winter, it's an essential sauce for hot pots and shabu-shabu. In spring and summer, use it for cold somen noodles, hiyashi chuka (cold ramen), and marinades. Year-round, it's a less salty finishing touch for karaage (fried chicken) and tempura, and just a drop before cutting steak makes a difference.

From "just ponzu" to "a slightly more refined seasoning."

At 200ml, it's the perfect size to try out various uses.

[Ingredients]

Hetsuka Daidai juice, light soy sauce, vinegar, kelp, dark soy sauce

[Allergens (specified raw materials)]

Wheat

[Allergens (raw materials equivalent to specified raw materials)]

Soybeans

[Nutritional Information (per 100g)]

Energy: 47 kcal
Protein: 2.3 g
Fat: 0.1 g
Carbohydrates: 9.2 g
Salt equivalent: 5.59 g