From Niki Nakayama's kitchen · n/naka, Los Angeles
shake · vinaigrette
★ STARRED KITCHENKaiseki Ponzu
From an award-winning kitchen
Ratio
SOY SAUCE 120YUZU JUICE 60MIRIN 30RICE VIN 30
Ingredients
- SOY SAUCE120 ml
- YUZU JUICE60 ml
- MIRIN30 ml
- RICE VIN30 ml
- KOMBU3 g
- BONITO5 g
Method
- Pour to the lines in order (bottom → top): SOY SAUCE, YUZU JUICE, MIRIN, RICE VIN.
- Add finishing notes: KOMBU, BONITO.
- Cap the jar and shake until emulsified.
Provenance
Japanese kaiseki chef of Michelin-starred n/naka in Los Angeles. California ingredients structured into multi-course kaiseki; documented in Chef's Table.
Originally published as Kaiseki Ponzu.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from n/naka / Japanese ponzu classic ratios (published as “Kaiseki Ponzu”). Full citation lives in Provenance.