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Ponzu is a Japanese dipping sauce made from citrus juice, soy sauce, rice vinegar, and rice wine, flavored with bonito flakes (dried fish that is the flavoring in dashi, a classic Japanese soup broth) and seaweed. Although ponzu is easy to make yourself, it is increasingly available where Asian ingredients are sold. Ponzu is less pungent than soy sauce, less salty, and lighter in color. It is traditionally served with fish. If you can’t find ponzu and want to make it, just combine 1/2 cup lemon juice, 1/3 cup rice vinegar, 1/2 cup tamari soy sauce, 1 tablespoon rice wine, 1 square inch kelp, and a small handful of bonito flakes; set aside for 24 hours, and then strain. Refrigerate for up to 1 year.
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