New to me, anyway. My dear vegetarian husband was away last night so omnivorous friends came over for dinner, bringing oysters and champagne as good friends should do. Ponzu sauce is a lovely addition to hot sauce on raw shucked or grilled oysters, as it turns out. Seems it'd be a nice cocktail ingredient, too, but that remains to be tested. (There was also a garlic and fresh herb-covered rib eye steak, scallop and shrimp cakes with cilantro/chili aioli, and grilled fresh asparagus and baby Walla Walla sweets from the farmer's market.)
What else, besides the obvious, does one do with ponzu sauce?