Many Japanese restaurants in the United States serve a small green salad with a soy-based dressing, and their happy American patrons are convinced that it is a“classic” Japanese dish. It’s not classic, though it is authentic. The soy-based vinaigrette is a popular dressing served with main-course seafood salads at many Continental-style restaurants in Japan. The following recipe comes compliments of Chef
© 1988 Elizabeth Andoh. All rights reserved.