Japanese Yuzu Ponzu - Unfiltered - 375 ml (12 ounce)
Summary
This Japanese Yuzu Ponzu features a blend of traditional ingredients like cedar aged rice vinegar, yuzu juice, and kombu seaweed, which are minimally processed and retain their natural flavors and nutrients. The inclusion of aged tamari and bonito adds depth and umami without introducing harmful additives. Despite being a processed product, it maintains a clean ingredient list with no artificial additives or seed oils, which supports a higher score within its category.
At a glance
Key ingredients 10
Cedar Aged Rice VinegarGood
Cedar aged rice vinegar is a traditional condiment with a rich flavor profile. The aging process enhances its taste and potential probiotic benefits. It is minimally processed, retaining natural acidity and flavor.
Benefits
May support digestive health due to its acetic acid content and potential probiotic properties.
Salted MirinNeutral
Salted mirin is a sweet rice wine used in Japanese cooking. It adds sweetness and depth of flavor to dishes. The alcohol content is typically low, and it is used primarily for flavoring.
Risks
Contains added salt and sugar, which may be a concern for those monitoring sodium or sugar intake.
Benefits
Enhances the umami flavor in dishes, contributing to a balanced taste profile.
WaterNeutral
Water is used as a solvent and base in many food products. It is essential for dissolving and mixing other ingredients. It does not contribute any nutritional value.
See more about Water →Yuzu JuiceVery Good
Yuzu juice is a citrus fruit juice known for its unique flavor and aroma. It is rich in vitamin C and antioxidants. The juice is minimally processed, retaining its natural nutrients.
Benefits
High in vitamin C and antioxidants, which support immune function and reduce oxidative stress.
Yuzu ZestVery Good
Yuzu zest provides intense citrus flavor and aroma. It contains essential oils and antioxidants. The zest is a natural ingredient with minimal processing.
Benefits
Rich in antioxidants and essential oils that may support health and enhance flavor.
BonitoGood
Bonito is a type of fish used in Japanese cuisine, often dried and shaved into flakes. It is a source of protein and umami flavor. The drying process concentrates its flavor and nutritional content.
Risks
Potential allergen for individuals with fish allergies.
Benefits
Provides protein and enhances umami flavor in dishes.
Kombu SeaweedGood
Kombu seaweed is a type of kelp rich in iodine and minerals. It is used to enhance umami flavor in dishes. The seaweed is minimally processed, retaining its nutritional benefits.
Risks
Excessive consumption may lead to high iodine intake, which can affect thyroid function.
Benefits
Rich in iodine and minerals, supporting thyroid health and providing essential nutrients.
White ShoyuNeutral
White shoyu is a lighter soy sauce with a milder flavor. It is used to season dishes without overpowering them. The fermentation process contributes to its unique taste.
Risks
Contains sodium, which may be a concern for those monitoring salt intake.
Benefits
Adds flavor and depth to dishes with a lighter touch than traditional soy sauce.
Aged TamariGood
Aged tamari is a type of soy sauce that is often gluten-free and has a rich, savory flavor. The aging process enhances its taste and nutritional profile. It is a source of amino acids and umami.
Risks
Contains sodium, which may be a concern for those monitoring salt intake.
Benefits
Provides a rich source of umami and amino acids, enhancing the flavor of dishes.
Soy SauceNeutral
Soy sauce is a fermented condiment made from soybeans, wheat, and salt. It adds umami flavor to dishes. The fermentation process contributes to its complex taste.
Risks
Contains sodium and gluten, which may be a concern for those with dietary restrictions.
Benefits
Enhances flavor with its rich umami profile.
Processing
Processed Foods
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