Soy sauce and ponzu are not the same thing, although they are often confused.
In the aisles of Japanese stores, soy sauce and ponzu look so similar that they are often confused, but they are distinct condiments with their own uses.
Japanese cuisine has a sauce for every dish, from sushi and sashimi to gyoza and okonomiyaki. Among the most iconic are soy sauce and ponzu, so similar in appearance that it's easy to confuse them.
Soy sauce, the most well-known outside of Japan, is salty and umami-rich. It is made from a base of fermented soybeans, water, salt, and grains, which is traditionally left to ferment for six months or more and then pressed. The longer it ferments, the darker it becomes and the sweeter it develops.
Its use is wide: it's good for meat dishes like sticky steak bites, it flavors scrambled eggs, soups, noodles and fried rice, and it's also good for marinating or dipping.
Ponzu, on the other hand, is a citrusy sauce typically made with yuzu, though the fruit can vary. It contains mirin, rice vinegar, and bonito flakes, giving it a tangy flavor over an umami base similar to soy sauce. It imparts a fresher taste to noodles, meats, and fish, and is a good ingredient for marinades.
It's worth reading the label: ponzu shoyu also contains soy sauce, and both can be called ponzu. Each has its place in cooking, and both are worth trying.
