Ponzu from Nobu West by Nobu Matsuhisa and Mark Edwards

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Notes about this recipe

  • Rinshin on December 11, 2017

    A little different from my own version I call vegetarian ponzu using kombu, but this version is very good too. Since this has no sugar or mirin, I thought it might need sweetness. But, there was enough sweetness coming from the Japanese rice vinegar. A little stronger tasting than mine, but it can easily be diluted if needed as he does using this to make other variations on ponzu. Certainly very easy to make.

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