Shiitake Mushroom and Kabosu Citrus Ponzu 200 ml

[LIMITED TIME ONLY]

Prefecture: Oita 
Producer: Mori Shouten
Ingredients:  Soy sauce (domestic) (contains soybeans and wheat), kabosu citrus juice (Oita Prefecture), sugar, brewed vinegar, konbu (kelp) extract, salt, dried shiitake mushrooms, yeast extract
Vegan, Dairy-free
Size: 200ml

This uniquely flavored ponzu sauce combines two of Oita Prefecture’s prized produce: shiitake mushrooms and kabosu citrus fruit. While Oita is the largest producer of dried shiitake mushrooms in Japan, much of the harvest is artificially cultivated. However, Mori Shouten naturally grows their shiitake on oak trees in the forest, which can take up to 2 years. This time-consuming process results in a deeper color, stronger aroma, and richer earthy and smoky taste. 

Kabosu citrus trees can be found all over Oita, and similar to the infamous yuzu, this fruit is slightly sweet with a lemony sourness. It’s commonly used in drinks and teas but can also be paired with meat and seafood. Given its acidity, it can also be used in place of vinegar. The refreshing citrus notes of the kabosu cuts through the richness of the soy sauce and shiitake in this ponzu to create a light, refreshing sauce.

Although Oita produces 40% of all dried shiitakes in Japan, the art of growing and drying the mushrooms is struggling as producers grow older and their numbers decrease. Since its founding in 1950, Mori Shouten has been helping to preserve the knowledge of the craft and is educating new generations about the charm of shiitake, one delicious bite at a time. 
 

Suggested uses: Enjoy as is. Drizzle over steamed vegetables, thinly sliced meats or cold tofu, or use as a dipping sauce for somen, sashimi, and gyoza (Japanese dumplings). When mixed with olive oil, it makes for a light salad dressing. For a refreshing dipping sauce that pairs well with meat, fish or vegetables, try mixing a splash of this ponzu with the daikon oroshi.