Gyoza dipping sauce
Gyoza dipping sauce, often called 'ponzu' or a soy-vinegar blend, is a savory, tangy condiment designed to complement Japanese pan-fried dumplings. Its typical base includes soy sauce, rice vinegar, and sometimes a dash of chili oil or sesame oil, creating a balanced flavor profile. Originating in Japan, it's a staple accompaniment to gyoza, which themselves evolved from Chinese jiaozi.
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🍽️ Nutrition at a glance
This sauce is generally low in calories, with a typical serving (about 1 tablespoon) providing around 10-15 calories. It is primarily a source of sodium from the soy sauce, with negligible fat, protein, or carbohydrates, and offers minimal micronutrients.
Nutrition breakdown
| Calories | 10 kcal |
| Protein | 0.2 g |
| Carbs | 2 g |
| Fat | 0 g |
| Fiber | 0 g |
| Sugar | 1.5 g |
| Sodium | 600 mg |
| Sodium | 600 mg |
| Potassium | 15 mg |
| Iron | 0.1 mg |
| Magnesium | 2 mg |
| Manganese | 0.05 mg |
| Vitamin B6 | 0.01 mg |
| Niacin (B3) | 0.1 mg |
| Copper | 0.01 mg |
Per 2 tablespoons (30 g) · estimated, varies by recipe
💡 What's interesting
Culturally, the sauce reflects the Japanese principle of 'umami' and balance, often customized at the table with grated garlic or ginger. Nutritionally, its high sodium content is its most notable feature, making it a flavor enhancer rather than a nutrient-dense food.
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AI estimate may be inaccurate · Terms