With it’s combination of yuzu and soy sauce, ponzu is perhaps one of my favorite condiments. The problem is that it doesn’t make a great dressing because it’s so thin. You could shake it with oil but I’m just not a big fan of oil in dressings. Chia seeds with their room temperature gelling ability is a great way to turn ponzu (or other liquids) into a viscous dressing that clings to tomatoes like confetti on balloons. Head over to PBS Food for my full Ponzu Chia Dressing post and recipe.