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Ponzu is a citrus based sauce commonly used in Japanese cuisine. Tart, thin and dark brown it delivers a distinctive umami flavour. 'Pon' in Japanese means 'punch' and 'su' is vinegar so the name literally translates as 'vinegar punch'. Ponzu is made by simmering mirin, rice vinegar, katsuobushi flakes (tuna) and seaweed. Once cooled and strained the juice of either yuzu, sudachi, daidai, kabuso or lemon is added. Chanponzu is a classic ponzu sauce using a generous amount of 5 different Japanese citrus fruits. Every bottle is packed with citrus zing, sweetness of plum and amazake and a rich depth of flavour.
Gochujang or red chilli paste is a fundamental ingredient in Korean cooking. It is a thick and spicy-sweet crimson paste made from red chile pepper flakes, glutinous rice (also known as sticky rice), fermented soybeans and salt. Traditionally, it's fermented over years in an earthenware pot kept outdoors, during which time the starches in the glutinous rice are converted to sugars, giving the condiment its underlying sweetness. The chile peppers provide a healthy amount of lingering heat, while the fermented soybeans act as the miso-like ingredient that anchors gochujang's "umami" flavour. CJ Haechandle Hot Chilli Pepper Paste (Gochujang) is free of any synthetic colouring and preservatives.
High quality pure rice vinegar flavoured with fresh bonito soup stock and soysauce. Sanbaizu is a high quality vinegar mixed with fresh bonito soup stock and pure rice vinegar, Honjozo shoyu (soy), amazake, hon mirin and kombu seaweed.