It is an object of the present invention to provide a ponzu soy sauce seasoning, in which the generation of hine-shu during preservation or deterioration smell due to heat sterilization is suppressed without using a special container, and even if the seasoning is heated, the full-bodied taste of the soy sauce is not lost but is retained.According to the present invention, provided is a ponzu soy sauce seasoning comprising citrus juice, vinegar, and soy sauce, wherein the contents of components (a) to (e) in the seasoning are in the following ranges:(a) p-cymene: 0.0006 to 4.0 ppm,(b) potassium ions: 0.02% to 5.0% by mass,(c) sodium ions: 0.5% to 4.0% by mass,(d) acetic acid: 0.5% to 3.5% by mass, and(e) citric acid: 0.2% to 4.5% by mass.
