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Template:Nihongo ({{#invoke:IPA|main}}) is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency. Template:Transliteration or Template:Nihongo is ponzu with soy sauce (Template:Transliteration) added, and the mixed dark brown product is widely referred to as simply Template:Transliteration.
The term originally came into the Japanese language as Template:Transliteration as a borrowing of the now obsolete Dutch word {{#invoke:Lang|lang}}, meaning punch as in a beverage made from fruit juices. The sour nature of this sauce led to the final Template:Transliteration being written with the character Template:Nihongo, meaning "vinegar".<ref>Template:Cite book</ref><ref>Template:Cite book</ref><ref>Template:Cite book</ref>
Ponzu is made by simmering mirin, rice vinegar, Template:Transliteration flakes (from tuna), and seaweed (Template:Transliteration) over medium heat. The liquid is then cooled, strained to remove the Template:Transliteration flakes, and finally the juice of one or more of the following citrus fruits is added: Template:Transliteration, Template:Transliteration, Template:Transliteration, Template:Transliteration, or lemon (or even grapefruit, lime, bergamot, etc).
Commercial Template:Transliteration is generally sold in glass bottles, which may have some sediment. Template:Transliteration is traditionally used as a dressing for Template:Transliteration (lightly grilled, then chopped meat or fish) and also as a dip for Template:Transliteration (one-pot dishes) such as Template:Transliteration. It is used as a dip for sashimi. In the Kansai region, it is offered as a topping for Template:Transliteration.
See alsoEdit
- Japanese words of Dutch origin
- List of condiments
- Template:Transliteration
- Template:Portal-inline
- Template:Commons category-inline