Two standout sauces in the culinary culture of Japan are soy sauce and ponzu sauce. But you may have encountered one slight ...

3. Add ponzu soy sauce to the butter to make a sauce. 4. Serve the mackerel on the sliced mizuna, pour the sauce over it, and garnish with lemon. 1. Score the eggplant's skin. Rinse, pat dry.

The word "ponzu" means "juice squeezed from sour oranges" in Japanese. As an all-purpose condiment, the sauce is made with soy sauce, rice wine vinegar, and a citrus juice — commercially lemon ...