There are a surprising amount of chili peppers in it. Pour your soy sauce and vinegar in a ratio of 1:2 soy sauce and let it sit for a few hours to get a moderately tangy ponzu sauce that is not as spicy as it looks. If you don't have enough pungency, poke the chili pepper with chopsticks and release the seeds in the jar. The pungency increases. After using about half of it, you can pour soy sauce and vinegar again and use it repeatedly. In a saucepan. It can also be used for seafood baked in foil, tofu, cooked vegetables and meat, oysters, and stir-fry