Awakens your taste buds to a moderate warmth created by the 7 spices. You will still enjoy the taste of your fresh veggies and the warming spices. The Vinaigrettes were design for use on salads, but we have found that they are excellent for use as a marinade, sauce, dips, sauces in stir frying. click to view recipes Once the consumer gets over the surprise of seeing a pink vinaigrettes, they can enjoy the same flavour as the pickled ginger that is served with sushi. It is sooo refreshing on a salad! Lightly flavored with rice vinegar and soy sauce, with a touch of ginger and garlic. Salads with JC Original complement all entr�es, but suit pastas especially well. Tofu Salad with Feta Cheese Tuna & Mushroom Pasta Crushed toasted sesame seeds give this vinaigrette the nutty, aromatic flavour of true sesame, not just sesame oil. On hot summer days, a sesame salad will be a welcome addition to the table - on all days, a sesame salad is a great appetizer for a stir-fried entr�e.

Miso paste, made from processed soybeans, is high in protein and contains enzymes that aid in digestion. The piquant, slightly nutty, slightly salty flavour of miso paste is quickly becoming a favourite in North America, as it is in Japan. Miso salads are an outstanding accompaniment for meat dishes. The tangy flavour of fresh ginger wakes up the palate and perks up any salad. Lovers of ginger will find themselves intoxicated by the clean taste of this vinaigrette, which captures the most essential gingery flavour without any of the "bite" of raw ginger. A ginger salad followed by a fish or chicken entr�e will be a real hit. Carrot & Pineapple Salad Designed for the truly health-conscious consumer who does not wish to use oil in their salad, this vinaigrette boasts a clean and natural taste that blends a hint of rice vinegar with a light flavouring of soy sauce. Tofu Salad with Feta CheeseI’ve paired the Orange Ginger Vinaigrette with fresh tomatoes from my garden – the tomatoes are going absolutely nuts right now here in my Florida garden.

A few weeks ago, I bought a bottle of Asian Orange Ginger Salad Dressing and after only one use, it sat in the back of the refrigerator looking a little sad and rejected. I guess I was expecting so much more from the words, “orange” and “ginger” on the label – words that provoke an immediate emotional and sensory response in me: fresh, zingy, clean and tingly from the heat of the ginger.don't eat sushi on rainy days Unfortunately for the maker of the dressing, who shall remain unnamed in this little rant, the dressing was overly sweet with a fake candy-like orange flavor and there was no hint of ginger whatsoever.sushi rice in india I should have known better than to buy the bottle in the first place. store bought salmon for sushi

Making my own salad dressing only takes 10 minutes and I always have the ingredients on hand in the kitchen. To me, making dressing is all about balance of flavor: lively and tangy, slightly sweet, a little heat and just enough sea salt to bring out all of the flavor notes. In Asian-style dressing, tangy comes from sweetened or seasoned rice vinegar (see photos above of Mitsukan rice vinegars)  – which is vinegar made from rice and seasoned with just a bit of sugar. buy sashimi grade fish san franciscoYou can also used unsweetened or unseasoned rice vinegar too. how to get into sushi high rollerI always have both on in my pantry.where to buy fish eggs for sushi As for the slightly sweet, I love using a bit of honey to balance out the vinegar. buy baby sushi costume

The oil I use for Asian dressings is neutral flavored light vegetable oil – olive oil is too strong in flavor. I’ve also used grapeseed oil and rice oil. Freshly grated ginger provides the heat, no need to even peel the ginger, unless the brown outer skin is dry and thick. Use a rasp or microplane grater and go at it until you have about 1 teaspoon. The fruit in the dressing is flexible – use any citrus: orange, lemon, lime, tangerine, blood orange or go a little more exotic with passion fruit (cut in half spoon out fruit only). In this photo, I’ve paired the Orange Ginger Vinaigrette with heirloom tomatoes, fresh mozzarella and basil – just to change up the normal caprese salad into something more lively. Asian Orange Ginger Vinaigrette Prep Time: 10 minutes Cook Time: 0 minutes Making dressing is all about balance of flavor: lively and tangy, slightly sweet, a little heat and just enough sea salt to bring out all of the flavor notes.The fruit in the dressing is flexible – use any citrus: orange, lemon, lime, tangerine, blood orange or go a little more exotic with passion fruit (cut in half spoon out fruit only).

Whisk together all of the ingredients. *I’ve developed this recipe for a client, Mitsukan, the maker of rice vinegar shown above. posted in Fast Recipes, Gluten Free Adaptable, Healthy Recipes, Sauces/Condiments, Soups/Salads, Vegetables/Fruit You are hereHomeAnswering some Japanese food questions Answering some Japanese food questionsHome  /  Make  /  Salad with Carrot & Ginger Dressing Make extra, you'll be surprised how quickly you get through the dressing. Salad with Carrot & Ginger Dressing This dressing is the jam! Great on salads and as a veggie dip. There’s enough dressing for two salads here, so save the extra. 1 large carrot, peeled and roughly chopped 1 large shallot, peeled and roughly chopped 2 tablespoons roughly chopped fresh ginger 1 tablespoon sweet white miso 2 tablespoons rice wine vinegar 1 tablespoon roasted sesame seed oil 1/4 cup grapeseed oil 1 head of baby gem lettuce (or any greens), roughly cut