onion ponzu sauce

This is a ponzu sauce for meat dishes recommended by a butcher.

This ponzu sauce is made with plenty of onions from Awaji Island, and has a mellow sourness and ``habit.'' No chemical seasonings are added, and we use only honjozo soy sauce.

Recommended for greasy dishes such as steak, yakiniku, and yakishabu.

Jointly developed by Tatsuya and the meat restaurant "Kayama" in Suma, Kobe!

View from the back: The onions are precipitated at the bottom.

At first, we devised ponzu to make steaks and other meat dishes more delicious, and we continued to improve it using the hint of Shanliapin sauce.

Because no chemical seasonings are used, the ``mellow acidity'' has a refreshing aftertaste, making it perfect for spring, summer, fall, and winter dishes.

Please be sure to purchase it together with Kobe beef.

A word from Tacchan

We often receive inquiries such as ``Do you sell sauce?'' I'm sorry, I haven't come across a sauce that really appeals to me, so I haven't sold it until now.

Kobe beef has a deep, rich flavor and is best served with just salt and pepper, but we also recommend eating it lightly with ponzu sauce!

However, while there are quite a few ponzu sauces for fish dishes, I couldn't find one for meat dishes. Ordinary ponzu sauce is too sour, and yakiniku sauce and steak sauce are too strong, which will erase the flavor of Kobe beef...

By the way, my recommendation is a homemade sauce that uses meat juice.

We commercialized this "sauce" as is. (Garlic is optional ^^)

I made ``ponzu sauce'' that goes well with Kobe beef.

This ponzu sauce has lots of onions and is very mellow. As you eat it, the juices gradually start to melt from the meat, creating a taste that is very similar to the owner's homemade sauce!

The mellow flavor brings out the flavor of Kobe beef. Please do try that out. (Ponzu sauce has a slightly strong taste, so you may not like it.)