Today’s discovery is that the ultra-aromatic preserved lemon juice/brine is the most perfect way to add a citrus taste to Ponzu
I just put together my own ponzu with some dashi concentrate as the main base, but I don’t see why it wouldn’t add some verve and glamour to a mediocre store bought ponzu.

This revelation just by itself means we’ll be keeping preserved lemons for most of the year. Thank you BamaVol !