Namashibori Yuzu Ponzu

Name: Namashibori Yuzu Ponzu
Brand: THE WASABI COMPANY
SKU: NAMYUZPONZ
Price: 13.00 GBP
Availability: InStock

£13.00

300ml Wakayama, Japan

Namashibori (freshly pressed) yuzu ponzu from Marusho — a fourth-generation family vinegar brewery in the Kumano mountains of Wakayama, Japan. Fresh yuzu juice with naturally brewed soy, mirin, amazake, kombu and bonito. Bright citrus, deep umami, balanced sweetness — the most versatile sauce in any cupboard.

£13.00

Namashibori Yuzu Ponzu — a traditional Japanese citrus dipping sauce from Marusho, the fourth-generation family-run vinegar brewery at the base of the Kumano mountains in Wakayama prefecture. Namashibori translates as "freshly pressed", and that is the technique behind this bottle: fresh yuzu juice, pressed and blended with naturally brewed honjozo soy sauce, hon mirin, amazake, kombu seaweed, dried bonito flakes and plum. The result is a ponzu of exceptional depth — bright tart citrus from the yuzu, deep umami from the kombu and bonito stock, gentle sweetness from the mirin and amazake, all balanced and brought together by the soy.

Yuzu is the most prized of all Japanese citrus fruits — sometimes described as a mandarin crossed with a grapefruit, with an aromatic complexity that no other citrus matches. It is the citrus that defines the modern Japanese kitchen, and a properly made yuzu ponzu is one of the most versatile sauces in any cupboard. It is the classic dipping sauce for shabu shabu, sushi, sashimi, gyoza, and grilled meat or fish. It works as a salad dressing direct from the bottle, as a marinade for chicken, beef or seafood, and as a finishing sauce drizzled over grilled vegetables, scallops, oysters or carpaccio. A few drops on a piece of grilled white fish are transformative.

Marusho's vinegar brewery operates with cedarwood barrels — some over 100 years old — where the slow fermentation that gives the sauce its depth takes place. The producer has been making vinegars and ponzu to the same standard for four generations, and the namashibori yuzu is their signature.

Producer: Marusho, Wakayama Prefecture, Japan

Style: Namashibori (freshly pressed) Yuzu Ponzu

Ingredients: Yuzu (citrus) juice, soy sauce (soybeans, wheat), hon mirin, fermented seasoning (rice), kombu seaweed, dried bonito flakes (fish), amazake, plum

Net: 300ml

Allergens: Soy · Wheat · Fish

Storage: Store in a cool, dark place. Refrigerate after opening and use within 3 months

Ready to use straight from the bottle. Refrigerate after opening and use within 3 months.

As a dipping sauce: The classic Japanese application. Serve in small individual bowls alongside shabu shabu hotpot, sushi, sashimi, gyoza, yakitori, tempura or grilled meat. The traditional and best use of a properly made yuzu ponzu.

As a marinade: Marinate chicken, beef, salmon, scallops or tuna for 20–30 minutes before grilling or pan-searing. The acidity of the yuzu lifts the flavour of the protein; the soy seasons it through. Excellent for grilled and barbecued meats — particularly konro grill / binchotan cooking, where the citrus brightens the smoke.

As a salad dressing: Direct from the bottle, with a little neutral oil or sesame oil whisked in. Excellent on cucumber salads, tomato and shiso, dressed leaves, soba noodles, grain bowls, and Asian-style slaws.

As a finishing sauce: Drizzle over grilled white fish, raw scallops, oysters on the half shell, beef carpaccio, salmon tartare, or freshly opened sea urchin. A few drops are enough — the sauce is intensely flavoured and works as a seasoning rather than a soaking dressing.

On grilled vegetables: Brush over grilled aubergine, mushrooms, asparagus, leeks or pak choi straight from the grill. The yuzu cuts through the smoke; the umami complements the char.

Beyond Japanese cooking: Yuzu ponzu is genuinely versatile beyond the cuisine of its origin. Use as the acid component in a vinaigrette, in a quick pan sauce for chicken or fish, in a glaze for roast vegetables, or as a finishing seasoning for any dish that wants brightness and savoury depth at the same time.

Refrigerate after opening and use within 3 months.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

Namashibori Yuzu Ponzu — a traditional Japanese citrus dipping sauce from Marusho, the fourth-generation family-run vinegar brewery at the base of the Kumano mountains in Wakayama prefecture. Namashibori translates as "freshly pressed", and that is the technique behind this bottle: fresh yuzu juice, pressed and blended with naturally brewed honjozo soy sauce, hon mirin, amazake, kombu seaweed, dried bonito flakes and plum. The result is a ponzu of exceptional depth — bright tart citrus from the yuzu, deep umami from the kombu and bonito stock, gentle sweetness from the mirin and amazake, all balanced and brought together by the soy.

Yuzu is the most prized of all Japanese citrus fruits — sometimes described as a mandarin crossed with a grapefruit, with an aromatic complexity that no other citrus matches. It is the citrus that defines the modern Japanese kitchen, and a properly made yuzu ponzu is one of the most versatile sauces in any cupboard. It is the classic dipping sauce for shabu shabu, sushi, sashimi, gyoza, and grilled meat or fish. It works as a salad dressing direct from the bottle, as a marinade for chicken, beef or seafood, and as a finishing sauce drizzled over grilled vegetables, scallops, oysters or carpaccio. A few drops on a piece of grilled white fish are transformative.