Ponzu , or citrus soy sauce, is a staple condiment in Japanese cuisine, known for its refreshing citrus tang.
While commonly used as a dipping sauce for hot pot dishes, it also pairs beautifully with grilled fish, chilled meats, tofu, and salads—making it a household and restaurant favorite throughout Japan.
■ Origin: The Dutch “Pons”
The word ponzu derives from “pons,” a Dutch cocktail introduced to Japan via Dejima, Nagasaki during the Edo period.
This drink mixed distilled spirits with citrus juice, sugar, and spices.
In Japan, it evolved into a seasoning by combining citrus juice with acetic acid.
The kanji character for vinegar (酢) was later added to form “ponzu.”
■ Ponzu vs. Ponzu Shoyu
Original ponzu is a clear to yellowish mixture of citrus juice and vinegar.
What most people today call “ponzu,” however, is actually ponzu shoyu—a seasoned soy-based version with added dashi.
The brown color and umami depth make it incredibly versatile.
■ Citrus Varieties and Flavor Expansions
Regional varieties of ponzu feature citrus fruits such as yuzu, sudachi, daidai, kabosu, or shikuwasa.
Modern variations may also include apple juice, ginger, shiso, chili, kombu, or bonito flakes, offering diverse flavors.
■ From Specialty to Household Staple
Ponzu gained nationwide popularity after the 1964 launch of “Ajipon” by Mizkan.
In Kansai, its harmony with kelp-based hot pots accelerated its adoption.
Today, it’s a beloved condiment across Japan, bringing a light and zesty Japanese flavor to any dish.
This recipe introduces an easy way to enjoy fish with a Japanese twist—pan-fried salmon finished with a luscious butter and citrus soy sauce.
It’s a perfect complement to a bowl of rice!
15 minutes
Rinaty
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 2 salmon fillets
- 1 tbsp. sake (for seasoning)
- 2 pinches of salt
- 1/2 tbsp. vegetable oil
- 2 tbsp. sake (for cooking)
- 2 tbsp. citrus soy sauce (ponzu)
- 1 tbsp. butter (cut into 2 x ½ tbsp. pats)
- chopped green onion, as needed
INSTRUCTIONS
- 1
Sprinkle the salmon fillets with 1 tbsp. sake and salt, and let sit for 5 minutes. Pat dry with paper towels.
- 2
Heat vegetable oil in a skillet over medium heat. Place the fillets skin-side down and cook for 2 minutes. Flip and cook the other side for about 1 minute. Add 2 tbsp. sake, cover, and steam over low heat for 3 minutes.
- 3
Uncover and add citrus soy sauce (ponzu). Simmer over medium heat for about 1 minute until well coated. Plate the fillets and top each with ½ tbsp. butter and a sprinkle of chopped green onion.
RecipeID
193
Tips & Notes
This recipe is quick and easy to make using just a skillet.
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About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."