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Salad dressings French Dressing Being so simple yet delicious and versatile, this dressing may be your last dressing to find. Salads with this dressing match very well with other Japanese foods. Material: 2/3 cup salad oil 1/3 cup vinegar (rice vinegar is recommended) 1 table spoon salt 1 table spoon mustard powder Add all ingredients into a salad dressing bottle and shake well until salt is completely dissolved. Part or all of vinegar may be replaced by fresh lemon juice, except the amount of lemon juice must be reduced. (For example, one spoon lemon juice is equivalent to two spoon vinegar in the acid strength.) Herbs or spices, such as basil and pepper, may be directly spread over salad. Balsamic vinegar may be also added to salad. This dressing is to be used for the salads mixed in a large bowl before serving. To make the dressing milder so it can be served directly onto the individual salad bowl, add 1 table spoon sugar. Applications: Tossed green vegetable salad. Mix green vegetable with dressing before serving. Spinach salad with crouton. Toss spinach, mix well with the dressing, and serve with crouton made from French or Italian bread. To make crouton, sprinkle grated raw garlic (dried garlic power is OK, too) and olive oil over diced French or Italian bread. Heat in the oven at 400 F for 5 minute, or until crouton becomes brown. Cesar salad. Chop lettuce of a bbicolor type. Mix with Parmesan cheese powder and the dressing. Add some crouton mentioned above. Potato vinaigrette: Cut boiled potato into 1/2 inch cubes. Sprinkle the dressing and chopped parsley. Fruity Miso Dressing This dressing is based on traditional Japanese material. Very versatile and makes almost everything delicious, including green salad, boiled vegetables, broiled fishes and boiled soy cake. Applicable also as a main source for mizu-taki. Material: 1/3 cup rice vinegar 1/4 cup white or brown miso 3 table spoon sugar 2 table spoon milin (sweet cooking rice wine) 1/4 lemon juice Mix all ingredients well and keep in a jar. Milin makes the lemon flavor almost like that of Yuzu (a citrus fruit produced in the warm parts of Japan). Applications: Boiled vegetables like broccoli, cauliflower, spinach Boiled green beans Source for mizu-taki Boiled or souteed fish Deep-pan-fried tofu Eggplant. Roast eggplants in the oven. Peal the skin, and top with our Miso Dressing. The huge eggplants in America become very delicious also.