日本柑橘醬汁
A dark, coarsely speckled ceramic bowl holds ponzu, a Japanese citrus-soy dipping sauce, garnished with a scattering of thinly sliced scallion rings floating on its glossy amber-brown surface. The bowl has a rustic, handmade look, with a rough black-and-brown glaze outside and a white floral pattern peeking out around the edge of the liquid. It sits on a pale, textured surface, with the corner of a white plate of food and a small brown dish just visible at the edges, suggesting the sauce is served alongside a meal as a dip.
A dark, coarsely speckled ceramic bowl holds ponzu, a Japanese citrus-soy dipping sauce, garnished with a scattering of thinly sliced scallion rings floating on its glossy amber-brown surface. The bowl has a rustic, handmade look, with a rough black-and-brown glaze outside and a white floral pattern peeking out around the edge of the liquid. It sits on a pale, textured surface, with the corner of a white plate of food and a small brown dish just visible at the edges, suggesting the sauce is served alongside a meal as a dip.
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Ponzu 是一道色澤深邃、味道濃郁的醬汁，在日本料理中非常受歡迎。它嚐起來鹹酸又帶有淡淡的檸檬香氣。Ponzu 以味醂（米醋）、木魚花和昆布（一種可用來煮高湯的海藻）製作，並加入柚子或萊姆調味。有些版本也會使用其他日本柑橘類水果來製作，但柚子和萊姆是最常見的選擇。
Ponzu 能凸顯料理的多層次風味，非常適合搭配肉類、魚、海鮮或蔬菜的燉煮料理。你也可以將烤物沾 Ponzu 享用，或是搭配生魚片、冷麵（例如蕎麥麵）一起食用。
“Ponzu”這個詞來源於荷蘭語的“Pons”，意指柑橘汁。這個詞尾的 “s” 被日本人換成了“zu”（日語中意指醋），於是這醬汁因此而得名。
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