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Tamari yuzu ponzu
Ref : NISIGTP
Tamari soy sauce on which this ponzu is based contains no wheat, as it is made from soybeans. Igeta Shoyu, our artisan, has been making exceptional traditional soy sauces for over a century.
This powerful tamari soy sauce is generously enhanced with 30% yuzu juice and daidai juice (this fruit, not picked when ripe, turns green only to ripen again the following season), mirin, rice vinegar, sake and kombu seaweed.
Result is incredibly fresh, with deeply acid notes.
This ponzu is a natural grand cru, with no additives, colorants or flavor enhancers. Rich in flavor, it pairs perfectly with olive oil to spice up raw vegetable salads, meat carpaccios, seaweed carpaccios, fish carpaccios, shellfish carpaccios, beef or salmon tataki, fish or grilled meats.
This ponzu also goes well with oysters, whether fresh or breaded.
Data sheet
- Origin
- Shimane, Japan
- best before :
- 23/02/2025
- Capacity
- 150 ml
- Weight
- 175 g net
- Packaging
- Glass bottle
- Ingredients
- 35% tamari soy sauce (soy, salt), 30% yuzu juice, sugar, mirin, daidai juice, rice vinegar, sake, kombu.
- Storage
- away from high temperatures
- Nutritional values
- Per 100 ml : energy 76 kcal (325 kJ) ; fat less than 0,3g, of which saturates less than 0,01g ; carbohydrate 12,8g, of which sugars 7,1g ; dietary fiber g; protein 6,3g ; salt 7,749g.
Based on 3
reviews
-
CHANTAL L.
Published May 29, 2025 at 07:38 pm (Order date: May 13, 2025)5Excellent as a side for raw vegetables or grilled foods, or to boost a sauce! (Translated review)
-
Stéphanie Jean-François D.
Published Apr 10, 2025 at 07:16 pm (Order date: Mar 26, 2025)5A delight (Translated review)
-
Anne L.
Published Sep 13, 2024 at 06:31 pm (Order date: Aug 29, 2024)5Ditto (Translated review)

Tamari soy sauce on which this ponzu is based contains no wheat, as it is made from soybeans. Igeta Shoyu, our artisan, has been making exceptional traditional soy sauces for over a century.
This powerful tamari soy sauce is generously enhanced with 30% yuzu juice and daidai juice (this fruit, not picked when ripe, turns green only to ripen again the following season), mirin, rice vinegar, sake and kombu seaweed.

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France

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