Miso-Sesame Dressing

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It was a very, very solid "base" for me to customize. I have made this a dozen times now. I agree with steverob_12811873 that it is too heavy for the average salt conscious person so I also dropped the miso by half from the original recipe and added a squeeze from a lemon wedge. I didn't do anything else due to the simple fact that I like each dish to have a very distinct direction and this already has it. If this was going to be a stand-alone salad, I would think about ginger or garlic but I use this dressing over watercress salads, paired with a earthy Shiitake barley risotto and ginger seared scallops; each one with it's own direction but complimenting each other, feeding off each other and in the end making for a dinner that will really impress.

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This is a wonderful, quick and easy dressing. I use less sugar and a little bit more sesame oil.

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I found this recipe heavy and too sweet. I wound up adding about 4 med cloves of garlic, juice of 1/2 lemon (to cut through the sweetness and about a tablespoon more of water, peanut oil and rice wine vinegar. I also added about a 1/2 t of pepper and about 1/2 t of grated ginger. The final result was still a bit heavy for me, but when tossed with a salad I found it very tasty indeed. I think if I made it again, I'd start with 1/2 the miso paste and sugar and add everything else to taste.

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This recipe is pretty flavorful.
The flavor is really strong.

Although this uses white miso paste, the color of this salad dressing is brown/tan.

I have seen this type of salad dressings in many japanese restaurants, although the more common dressing I see is white in color.

Still, aside from color looks, the taste is definitely above average.

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Great as a veggie dip or dressing or sauce.

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This is a very good miso-sesame dressing. It isn't too grainy, too sweet, and the sesame oil amount is perfect. I would recommend this dressing to anyone.