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Nobu's Ponzu

This recipe adapted from Nobuyuki Matsuhisa's "Nobu Now" (Clarkson Potter, 2005)

  • Yield: Makes about 3/4 cup


  • 4 tablespoons soy sauce
  • 8 tablespoons rice vinegar
  • 2 tablespoon lemon juice
  • 1 (3/4-inch square) konbu


  1. Mix together soy sauce, rice vinegar, lemon juice, and konbu in a small bowl; let soak overnight. Strain.


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