Ponzu

Image:ぽん酢.jpg|thumb|Mizkan
Image:Canada [Prime Beef Tataki with ponzu pearls and horseradish (5895881268).jpg|thumb| and beef tataki]
[Image:Torafugu-kawapon su.jpg|thumb| (left) and ]
is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency. or is ponzu with soy sauce added, and the mixed dark brown product is widely referred to as simply.
The term originally came into the Japanese language as as a borrowing of the now obsolete Dutch word pons, meaning punch as in a beverage made from fruit juices. The sour nature of this sauce led to the final being written with the character, meaning "vinegar".
Ponzu is made by simmering mirin, rice vinegar, flakes, and seaweed over medium heat. The liquid is then cooled, strained to remove the flakes, and finally the juice of one or more of the following citrus fruits is added:,,,, or lemon.
Commercial is generally sold in glass bottles, which may have some sediment. is traditionally used as a dressing for and also as a dip for such as. It is used as a dip for sashimi. In the Kansai region, it is offered as a topping for.