Yuzu Ponzu - Traditional Foods in Japan | Ministry of Agriculture, Forestry and Fisheries

KochiYuzu Ponzu

Classification (Large)

Agricultural products

Classification (Small)

Soy sauce, miso, other seasonings

Main ingredients used

yuzu, vinegar, soy sauce, mirin, bonito flakes, kombu

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Region of inheritance

Eastern part of Kochi Prefecture

Product overview (special characteristics and types)

Yuzu ponzu is a seasoning created by adding yuzu citron juice to vinegar. It is a kitchen staple for those living in Kochi Prefecture, which produces the most yuzu fruits in Japan. The seasoning can be used in various dishes, ranging from hot pots, such as mizutaki, chirinabe, and yudofu, to sashimi, grilled fish, and chilled tofu.
The Chugei region of eastern Kochi Prefecture has a lot of rainfall, making it an optimal location to grow yuzu, as it needs moisture. The yuzu in Kochi is grown without using any pesticides, and is known for its stress-free cultivation, enormous size, and rich aroma. These yuzu fruits are harvested around November every year. Another attractive feature of Kochi Prefecture yuzu ponzu is that it is manufactured from yuzu cultivated from seeds, which is rare as they are difficult to manage.
Around the year 1986, the yuzu ponzu enjoyed at home started to be sold in earnest as commercial products, and came to be known throughout Japan. Currently, the products can be found all year round in supermarkets and condiment sections, and it is still loved as an essential seasoning by Kochi citizens today as it has been in the past.

History and culture

Tosa originally had a sour citrus fruit culture that had taken root in ancient times, in which more than 40 types of citrus fruits, such as yuzu, Buddha’s hand, naoshichi, bitter orange, and sudachi were served with food. People in Kochi paired citrus fruits with food according to the season, such as bitter orange harvested in winter for mackerel and cold yellowtail, Buddha’s hand harvested in summer for young frigate tuna, and yuzu harvested in the fall for moray eels. This could be regarded as a stylish food culture unique to the Tosa region, famous for its style of serving assorted cold food on large plates.
Umaji Village, Kitagawa Village, and Aki City, located at the eastern part of the prefecture and famous for their yuzu production, have land mostly surrounded by forests and a history of a lively forestry industry. Around 1965, when the forestry industry started to go downhill, yuzu had established itself so well in the community, it was common for each household to have their own yuzu tree in their yard. As a result, an attempt was made to start a new industry selling yuzu. However, due to most families working other jobs and the aging population, it turned out that selling good-quality yuzu fruits was difficult. This gave them no choice but to sell yuzu not as fruits, but as ponzu instead. This is how yuzu ponzu became a commercial product.
Later, as the market expanded with major manufacturers selling ponzu soy sauce for hot pots, yuzu ponzu manufacturers in Kochi spread their sales routes to Tokyo and Osaka. Today, the delicious Kochi-manufactured yuzu ponzu is known throughout the country for its rich yuzu aroma. Furthermore, in addition to yuzu, local ponzu using diverse types of citrus fruits are also being sold, further expanding the sour citrus culture.

Production method

Conventional ponzu is made from citrus juices (yuzu juice) mixed with vinegar. Ponzu soy sauce, on the other hand, is made by boiling kombu kelp and dried bonito flakes to create a broth, which is seasoned by soy sauce, squeezed yuzu juice, and mirin. Currently, the products are sold in air-tight bottles.

Conservation and succession efforts

Following the start of the [Gathering for the Enjoyment of Tosa’s Sour Citrus Culture] in 2013, the Tosa Sour Citrus Culture Study Group was launched in 2014, which makes efforts to promote the unique Tosa ponzu through pamphlets and various events. From 2019, the event name was revised to [Tosa Sour Citrus and Sushi Festival] to also incorporate the sushi of Tosa, which is created by using the traditional Kochi sour citrus fruits, for the enjoyment of the participants. In addition, with [four seasons and diverse geography] stated in the Washoku proposal at its registration as a UNESCO Intangible Cultural Heritage, efforts are being made to spread Tosa sour citrus culture to the world as part of Washoku cuisine. In 2020, Monobe yuzu (Kami City) was registered under the Geographical Indication Protection System (GI), which aims to protect the names of agricultural, forestry, marine, and food products, as a regional ponzu. Products using this yuzu are also on the market.

Main consumption method

This seasoning can be used in hot pots, as well as for a diverse range of dishes, including vinegared dishes, grilled fish, sashimi, and chilled tofu. It is widely used in cooking, such as for salad dressings and as a secret ingredient in stir-fried dishes.

At-home recipes：Yuzu ponzu dressing

Ingredients

Yuzu ponzu

3 tablespoons

Ground sesame seeds

1 tablespoon

Sugar

1 teaspoon

Soy sauce

1/2 teaspoon

Sesame oil

1 tablespoon

How to make

1. Put the ingredients other than sesame oil in a bowl and mix well, and add sesame oil little by little. Every time you add the oil, mix it well to make the dressing.