In search of:

There are plenty of recipes for Japanese ginger salad dressing online.
Benihana's salad dressing recipe is famous -- reddish, kind of tangy and
thick. That's not the one I want though. I tasted a different version at a
sushi restaurant called Ichiban in Hartford, CT. It had a yellowish-golden
color and the texture was as if there were tiny shavings of carrot in it; it
wasn't smooth. It had a very subtle ginger flavor.
Does anyone know this dressing?

fingers crossed,
Mia

"Mia" > wrote in message
...
> In search of:
>
> There are plenty of recipes for Japanese ginger salad dressing online.
> Benihana's salad dressing recipe is famous -- reddish, kind of tangy and
> thick. That's not the one I want though. I tasted a different version at a
> sushi restaurant called Ichiban in Hartford, CT. It had a yellowish-golden
> color and the texture was as if there were tiny shavings of carrot in it;
it
> wasn't smooth. It had a very subtle ginger flavor.
> Does anyone know this dressing?
>
> fingers crossed,
> Mia

Based upon the color it was probably miso based.

Try this:

http://www.talksoy.com/Recipes/salad.htm


LEMON GINGER MISO DRESSING

YIELD: 1 quart.

INGREDIENTSAMOUNTS
Miso (fermented soybean paste)*1-1/2 cups
Water1 cup
Fresh ginger, grated2 Tbsp.
Lemon juice1 cup
Sugar1 cup
Vegetable oil**1/2 cup
Lemon peel, grated1 tsp.

DIRECTIONS
1. Mix miso, water and ginger in blender. Strain mixture and return liquid
to blender.
2. Add remaining ingredients and mix well.
Serving suggestion: Serve two ounces over mixed greens or sliced cucumbers.
*For information on where to find soy ingredients, consult the Soyfoods
Directory.
**Most vegetable oils are made with soybean oil. Check the label of your
vegetable oil to see if soybean oil is used.

On Thu, 8 Jan 2004 18:51:54 +0100, "Mia" > wrote:

>In search of:
>
> It had a yellowish-golden
>color and the texture was as if there were tiny shavings of carrot in it; it
>wasn't smooth. It had a very subtle ginger flavor.
>Does anyone know this dressing?
>

When you say it wasn't smooth, then was it chunky with bits of veggies
or more like creamed based dressings such as thousand island texture?
Nona

"\"Nona M\" wrote:
>
> On Thu, 8 Jan 2004 18:51:54 +0100, "Mia" > wrote:
>
> >In search of:
> >
> > It had a yellowish-golden
> >color and the texture was as if there were tiny shavings of carrot in it; it
> >wasn't smooth. It had a very subtle ginger flavor.
> >Does anyone know this dressing?
> >
>
> When you say it wasn't smooth, then was it chunky with bits of veggies
> or more like creamed based dressings such as thousand island texture?
> Nona

This one??

<begin paste>
From Moosewood cooks at home. Less ginger is preferred by some.

1/2 shredded carrot
2 Table. mirin
2 Table. rice vinegar
1 Table. soy sauce (I use 'usukuchi' made by
Kikoman, a very very pale
soy that is favoured in some parts of
Japan...it makes the lightest and
prettiest result)
1 Table fresh grated gingerroot (more or
less. I use more...but thats
strong)(for the tender, this can be left
out)

"Mia" > wrote in message
...
> In search of:
>
> There are plenty of recipes for Japanese ginger salad dressing online.
> Benihana's salad dressing recipe is famous -- reddish, kind of tangy and
> thick. That's not the one I want though. I tasted a different version at a
> sushi restaurant called Ichiban in Hartford, CT. It had a yellowish-golden
> color and the texture was as if there were tiny shavings of carrot in it;
it
> wasn't smooth. It had a very subtle ginger flavor.
> Does anyone know this dressing?
>
> fingers crossed,
> Mia
>


I believe Dimitri is exactly right -- I bought some miso and that is the
base to the ginger dressing I've been searching for. Thank you !!!!

Mia

>

"Mia" > wrote in message
...
>
> "Mia" > wrote in message
> ...
> > In search of:
> >
> > There are plenty of recipes for Japanese ginger salad dressing online.
> > Benihana's salad dressing recipe is famous -- reddish, kind of tangy and
> > thick. That's not the one I want though. I tasted a different version at
a
> > sushi restaurant called Ichiban in Hartford, CT. It had a
yellowish-golden
> > color and the texture was as if there were tiny shavings of carrot in
it;
> it
> > wasn't smooth. It had a very subtle ginger flavor.
> > Does anyone know this dressing?
> >
> > fingers crossed,
> > Mia
> >
>
>
> I believe Dimitri is exactly right -- I bought some miso and that is the
> base to the ginger dressing I've been searching for. Thank you !!!!
>
> Mia

You are very welcome.

enjoy.

Dimitri