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, and you will get a moderately tangy and spicy ponzu sauce that is not as spicy as it looks. If you don't have enough pungency, poke the chili peppers with chopsticks and release the seeds in the jar to increase the pungency taste. 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