After a few hours of adding soy sauce, the flavor will begin to seep out. Umami ingredients such as onions and kelp and capsaicin in tangy and spicy chili peppers work together to create an exquisitely delicious ponzu sauce. It's not as spicy as it looks. But it has a delicious adult taste. Pour in soy sauce and vinegar and it's ready in a few hours. It can be used for various dishes such as hot pots. 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 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 [Ingredients] Chili pepper, orange peel, onion, kelp, bay leaf. Mix soy sauce and vinegar in a ratio of 1:2, let it sit for a few hours, and you’ll get a ponzu sauce that is not as spicy as it looks, with just the right amount of tangy spiciness.