Ponzu vs Soy Sauce: What’s the Difference?

What is Soy Sauce?
What is Ponzu Sauce?
Key Differences
When to Use Which
Can I Substitute One for the Other?

WHAT IS SOY SAUCE?
Soy sauce, or shoyu (醤油) in Japanese, is a fundamental, all-purpose condiment in Japanese cooking. Made from fermented soybeans, wheat, water, and salt, it adds depth, umami, and colour to dishes without overpowering them.
Think of soy sauce as essential as salt—it enhances flavours, seasons ingredients, and can be used both during cooking and as a condiment at the table. Japanese cuisine simply isn’t complete without it!
WHAT IS PONZU SAUCE?
Ponzu, also known as Japanese citrus dipping sauce, is a tangy and zesty cousin of soy sauce, with a refreshing addition of citrus. At first taste, you’ll immediately notice the bright, citrusy sweetness that defines the sauce.
Originally, ponzu was made with citrus juice (such as yuzu, sudachi, or kabosu) and a touch of rice vinegar, without soy sauce.
Today, ponzu typically refers to ponzu shoyu, a variation made by combining Japanese citrus juices, soy sauce, sugar or mirin, katsuobushi (dried bonito flakes), and kombu.
Thanks to its distinctive citrus flavour, ponzu is often used as a finishing sauce, marinade, dipping sauce, or salad dressing, bringing a refreshing kick to many dishes.
KEY DIFFERENCES
Flavour Profile
Both ponzu and soy sauce add umami to dishes, but their flavours differ in intensity and complexity.
Soy sauce is all about rich, savoury umami, with the first taste hitting your tongue as sharp and salty.
Ponzu delivers a lighter, refreshing taste with a citrusy tang.
Ingredients
Soy sauce is made from simple ingredients: soybeans, wheat, and salt.
Ponzu enhances the flavour with citrus juice and often includes a hint of vinegar or dashi for extra depth.
Heat Resistance
Soy sauce handles heat exceptionally well, making it ideal for cooking at any stage.
Ponzu is less heat-resistant due to its citrus juice base. To preserve its flavour, it’s best to add ponzu at the very end of cooking or serve it over the ingredients without cooking.
WHEN TO USE WHICH
Best Uses for Soy Sauce
A round plate containing Chicken Teriyaki glazed with homemade teriyaki sauce.
A white ceramic plate containing ramen eggs.
In Japanese cuisine, soy sauce is the all-purpose MVP, providing the essential umami foundation for flavour. Just like salt, it’s incredibly versatile, perfect for marinades, stir-fries, soups, and simmer dishes, where it adds rich umami. It works as a dipping sauce for sushi, a seasoning for rice dishes, vegetables, and eggs, and a base for savoury-sweet glazes for meats and vegetables.
Here are some classic examples of how Nami uses soy sauce in her recipes. We don’t recommend substituting ponzu for these dishes, as its strong citrus flavour would overwhelm and drastically change the final taste.
Chicken Teriyaki
Ramen Eggs (Ajitsuke Tamago)
Beef Udon (Niku Udon)
Japanese Fried Rice (Yakimeshi)
Best Uses for Ponzu
Table setup for shabu shabu - donabe hot pot, vegetables, meat, udon, and dipping sauces.
A Japanese black mortar containing cut tomato wedges dressed in ground sesame ponzu seasoning, garnished with mitsuba leaves on top.
Ponzu shines as a finishing touch or dipping sauce, delivering a refreshing burst of citrus.
Its zesty flavour is perfect for fish, seafood, sashimi, carpaccio, tempura, and dumplings. We also love mixing ponzu with sesame oil to create a vinaigrette for salads, grilled meats, fish, and vegetables.
Here are some ways Nami uses ponzu:
As a dipping sauce: Shabu Shabu, Mille-Feuille Nabe
As a dressing: Japanese Kani Salad, Tomato Salad with Sesame Ponzu.
CAN I SUBSTITUTE ONE FOR THE OTHER?
If a recipe calls for soy sauce, stick with soy sauce, as using ponzu may alter the authentic taste. However, depending on the dish, substituting soy sauce with ponzu can work for recipes like salad dressings—just use your judgment!
On the contrary, if you only have soy sauce and a recipe calls for ponzu, you can quickly substitute by mixing a splash of citrus juice (lemon, lime, or orange) with soy sauce and rice vinegar.