"Ponzu" is a citrus-based sauce of which cuisine?

Ponzu is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency and nearly colorless.

The term originally came into the Japanese language as "ponsu" as a borrowing of the now obsolete Dutch word "pons", meaning "punch" as in a beverage made from fruit juices.

Ponzu is made by simmering mirin, rice vinegar, "katsuobushi" flakes (from tuna), and seaweed (kombu) over medium heat. The liquid is then cooled, strained to remove the katsuobushi flakes, and finally the juice of one or more of the following citrus fruits is added: "yuzu", "sudachi", "daidai", "kabosu", or lemon.