According to the biggest name in soy sauce, Kikkoman, ponzu is a Japanese sauce traditionally made with soy sauce, citrus juice (traditionally yuzu), mirin, bonito flakes, kombu seaweed, and rice vinegar. While soy sauce is simpler with a salty, umami flavor, ponzo adds the acidity of vinegar and the sweet notes of citrus.

Much like a vinaigrette, ponzu’s thin and light consistency, bright notes, and briny umami make it a perfect dip for meat and seafood, salad topper, marinade, soup addition, and partner to other condiments like mayo. While most homemade sauces last only a week, even in the fridge, ponzu has a long shelf life of up to two years.

To make a quick ponzu sauce, mix a tablespoon each of soy sauce, rice vinegar, mirin, and lemon or lime together with one teaspoon of sugar, pet Epicurious. Or, to be more authentic, head down to an Asian food grocer for kombu seaweed, katsuobushi flakes, mirin, rice vinegar, and citrus fruits such as yuzu and sudachi.