Miso, a rich paste made from fermented soybeans and often other grains, is a common ingredient in Japanese cooking. Lighter-colored misos are usually sweeter and more delicate. Miso is available in most natural foods stores and also in Asian markets. (more discussion about miso.) I love this vinaigrette as a dressing for ripe tomatoes and cucumbers or as a dip for crisp raw vegetables.
Combine all the ingredients in a blender and blend until smooth. Store covered in the refrigerator for up to 3 days.
© 2004 John Ash. All rights reserved.