Ponzu

I am often asked about ponzu the umami of all sauces used throughout Japanese cuisine. To keep it simple you need to make dashi as a base, used as a base for all Japanese cuisine and fundamental to the integrity of all Japanese cuisine.

dashi: http://mesubim.com/2014/03/16/dashis-touch-taste/

Step one: dashi
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Step two: add vinegar
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Step three: shoyu
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Step four: mirin
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