Japanese & Asian Dressings
The four pillars: soy (umami), rice vinegar (mild acid), sesame (fat + nuttiness), dashi (depth). Korean and Thai traditions add their own brilliant logic — gochujang heat and fish sauce brightness respectively. Always burn off mirin’s alcohol before using in cold applications.
Recipes
| Recipe | Key flavour | Best with |
|---|---|---|
| Japanese-Sesame-Goma-Dressing | Rich, nutty, umami | Iceberg, cabbage, spinach, tofu |
| Wafu-Dressing | Light, clean, soy-ginger | Mixed greens, daikon, grilled veg |
| Ponzu | Citrusy, umami, bright | Sashimi, tataki, hot pot |
| Miso-Dressing | Earthy, sweet (white) or bold (red) | Tofu, kale, grain bowls |
| Carrot-Ginger-Dressing | Sweet, vegetal, tangy | Iceberg wedge, crudités |
| Nobu-Style-Ginger-Dressing | Ginger-forward, soy, lime-bright | Sashimi, cold soba |
| Momofuku-Ginger-Scallion-Sauce | Hot-oil-scorched, aromatic | Noodles, cold poached chicken |
| Thai-Lime-Fish-Sauce-Dressing | Bright, punchy, sweet-sour-hot | Green papaya, glass noodles, grilled beef |
| Korean-Namul-Sesame-Dressing | Sesame-forward, garlicky | Blanched greens, bean sprouts |
| Noma-Dashi-Vinaigrette | Delicate, umami, yuzu-bright | Microgreens, raw veg, sashimi-grade fish |
| Morimoto-Miso-Vinaigrette | Citrus-lifted, wasabi-bright | Tuna salad, avocado, cold soba |
Salad-Dressings · French-European · Mexican-Latin · Modern-Contemporary