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Yuzu Ponzu


  • 1 cup soy sauce
  • 1/2 cup sugar
  • 2 inches fresh ginger, cut into 1/8-inch slices
  • 2 lemons, juiced
  • 2 oranges, juiced
  • 1 (6-ounce) bottle yuzu ponzu sauce
  • 1 (300-milligram) bottle Yuzu or lemon juice


  • Combine all ingredients in a nonreactive saucepan and bring to a simmer. Stir until the sugar is dissolved, about 5 minutes. Remove from heat and allow to cool before using. Keep covered in refrigerator for up to 2 months.