The Kume-nan Yuzu no Shio Ponzu was developed by butcher professionals in search of the best ponzu vinegar for Shabu-Shabu. It is made from yuzu grown in Kume Minami-cho, the largest producer of yuzu in Okayama Prefecture. The taste is not too acidic, but is a harmony of kombu (kelp) and bonito broth and the sweetness of white wine. It can be used not only with hot pot and tofu, but also as a non-oil dressing for salads, sashimi, and meat and fish dishes.
