Japanese Miso and Lemon Vinaigrette

Here’s my miso and lemon vinaigrette—a unique and flavorful alternative to traditional vinaigrette. This dressing will add a touch of Asian flair to your salads or steamed vegetables (endives, artichokes, zucchini, etc.).

This dressing is very easy to make; you’ll just need to buy a few specific ingredients: miso paste, rice vinegar, sesame oil (or olive oil if you don’t have sesame oil), and sesame seeds.

Miso paste, rich in umami, adds a unique and comforting depth of flavor to many Japanese dishes. It is made by fermenting soybeans with salt and a starter culture called kōji, often grown on rice, barley, or soybeans—a process that can take anywhere from a few weeks to several years, depending on the type of miso.

I hope you’ll give this delicious Japanese miso and sesame dressing a try, and thank you in advance for your comments!