Yellowtail Sashimi with Yuzu Ponzu (2024)

FAQs

What is the difference between ponzu and yuzu? ›

The difference between yuzu and ponzu is that the former is a citrus fruit, while the ladder is a sauce made out of soy sauce and the juice of either yuzu, sudachi, daidai, kabosu, or lemon. It's made by simmering said juice with mirin, katsuobushi flakes, rice vinegar, and seaweed over medium heat.

Ponzu sauce is a citrus-based sauce that is made from a combination of soy sauce, rice vinegar, and citrus juice (usually lemon or lime). The sauce has a tangy flavor that pairs well with sushi rolls that contain seafood, such as tuna or salmon.

Yellowtail fish is one of the most popular menu choices at sushi restaurants. But how much do you know about this famous entree? For one thing, it's not actually tuna, as many people think. Most of the time, yellowtail actually refers to Japanese amberjack, a delicious fish that lives between Japan and Hawaii.

It was introduced to Japan and Korea during the Tang Dynasty and it is in these nations that it is cultivated most widely. The yuzu's flavor is tart, closely resembling that of the grapefruit, with overtones of mandarin orange.

In Japan, ponzu is usually made with yuzu, a citrus fruit that is rarely found here and is outrageously expensive when it is. A combination of lemon and lime juices substitutes well.

Yuzu's peel starts off green and turns into a warm yellow when ripe. Inside, the fruit's flesh is yellow and full of many seeds, resulting in much less juice per fruit than a lemon or lime. Due to this and how difficult it is to harvest, yuzu is more expensive compared to other citrus varieties.

“Anything with vegetables or citrus (vinaigrettes with shallots, ponzu, citrus juice) must be refrigerated,” says Feingold. Nut oils (like almond oil or sesame oil) should also be put in the fridge to prevent from going rancid.

Kikkoman ponzu sauce is a blend of naturally brewed soy sauce, lemon, vinegar and sugar. It has a lovely balanced sweet, sour and salty flavour. It's suitable for vegetarians and vegans and is fat-free.

Soy Sauce: Flavour, Aroma, Power

On top of that, it helps sterilize against bacteria which can cause food poisoning. Soy sauce is used for dipping sushi and sashimi, and also as a marinade in certain preparations.

Soy Sauce: used for dipping sushi and sashimi, soy sauce has a salty and sweet flavor that makes it ideal for topping off any roll. Wasabi: made from Kudzu, wasabi tastes slightly spicy like horseradish and mustard, and is used to add a kick to your sushi.

What not to do with sushi? ›

Farmed yellowtail prices are rising due to the increase in overseas demand and higher feed costs, among other factors. Demand for yellowtail will grow this year thanks in part to an increase in overseas visitors to Japan, said Shinobu Kamide, managing director of Uroko Suisan, a local fish wholesaler in Kanazawa.

The fish used in sushi that contains the highest levels of mercury include: swordfish, mackerel, yellowtail, tuna and sea bass. Mercury accumulates in these predatory fish as they consumed contaminated smaller fish. Women of child‐bearing age should avoid all high‐mercury fish.

Choose salmon when you want to boost your omega-3 and vitamin D intake, and tuna when you want more protein and fewer calories.

In cooking, yuzu is generally used as a souring agent via its juice and zest as opposed to eaten on its own. A sour, tart, and very fragrant citrus, its zest is used mainly to accent cooked vegetables, hot pots, custards, and fish, while sometimes added to miso and vinegar or some Japanese teas to help them infuse.

If used in a sauce or dressing, it can also work well with green beans, broccoli, or Brussels sprouts. For fruit combos or sweet dishes, try apricots, caramel, ginger, mangoes, and other sour citrus fruits like lemons, lime, grapefruits, and oranges (especially mandarin orange) For beverages, look to green tea.

Touting the versatility of yuzu, Kabashima notes its use in sushi, meat, fish, and vegetable dishes in Japan but, "It can also widely be used in drinks as well. In co*cktails, it goes especially well with gin, honey, and shiso leaf." Try adding yuzu juice to one of our sparkling lemonade mixed drink recipes.