Ponzu sauce

Ponzu is a thin Japanese sauce with a sharp citrus tang and savoury soy flavour. Serve it for dipping with gyoza, sashimi or tofu, or spoon it over grilled fish.

Whisk it with a little sesame oil and use it to dress cucumber, shredded cabbage or a noodle salad. Add the oil gradually so the dressing stays bright rather than greasy.

Yes. Brush it over grilled fish or vegetables in the last few minutes of cooking; its sugars can catch and burn if exposed to high heat for too long.

Mix soy sauce with fresh lemon or lime juice and a dash of rice vinegar. For a rounder dipping sauce, add a little mirin; taste before adding extra soy, as it is already salty.

Keep the bottle in the fridge after opening, with the cap clean and tightly closed. Follow the bottle’s storage and use-by instructions.

Not necessarily: many ponzu sauces contain soy sauce made with wheat. Check the ingredients and allergen information, and choose one clearly labelled gluten free if you need to avoid gluten.

They are quite different: ponzu is thin, citrusy and savoury, while hoisin is thick, sweet and spiced. Hoisin will not give a dish ponzu’s sharp, fresh flavour.