[Great Purchase] How Higashimaru's "Oyster Dashi Ponzu" Was More Delicious Than I Imagined
The story of why I'm glad I bought Higashimaru Shoyu's "Oyster Dashi Ponzu" 400ml
I had recently been feeling like my ponzu routine was getting a bit stale, and that's when I came across Higashimaru Shoyu's Oyster Dashi Ponzu.
Since they are a manufacturer famous for their oyster dashi soy sauce, I bought it out of curiosity, wondering, "What would happen if you put oyster dashi into ponzu?" To put it briefly, I'm very glad I bought this bottle.
Impressions of the flavor
Compared to standard ponzu, the acidity is quite mellow. It has a solid citrus note from sudachi, yuzu, and lemon, but the good thing is that it doesn't hit you with a sharp, sour punch.
The umami of Seto Inland Sea oyster extract is gently layered in, creating a balance that is "rich but with a clean aftertaste." You can feel a slight sweetness, but it's not cloying; rather, it adds depth to dishes.
Things I actually tried it with
Pork shabu-shabu / Cold shabu-shabu → My top recommendation. Goes well with fatty meat
Yakiniku / Steak → Excellent as a dipping sauce
Gyoza → I prefer this over vinegar soy sauce
Yudofu (boiled tofu) / Cold tofu → Simple, yet the flavor is perfect
As a salad dressing substitute → Surprisingly useful
Finishing touch for stir-fries → Just a little bit tightens up the flavor
It pairs exceptionally well with meat dishes, and it changed my fixed idea that "ponzu is for hot pot." Because it's rich, another point is that the flavor doesn't easily get diluted even when used in hot pot.
Recommended for people like this
Those who are a bit sensitive to the sourness of regular ponzu
Those looking for a ponzu that goes well with meat dishes
Those who want to use one bottle for many different dishes
Those who like Higashimaru's Oyster Dashi Soy Sauce
Since it's a 400ml size, it's just the right amount to try out first. This is a bottle I want people who think "all ponzu is the same" to try at least once.