"\"Nona M\" wrote:
>
> On Thu, 8 Jan 2004 18:51:54 +0100, "Mia" > wrote:
>
> >In search of:
> >
> > It had a yellowish-golden
> >color and the texture was as if there were tiny shavings of carrot in it; it
> >wasn't smooth. It had a very subtle ginger flavor.
> >Does anyone know this dressing?
> >
>
> When you say it wasn't smooth, then was it chunky with bits of veggies
> or more like creamed based dressings such as thousand island texture?
> Nona

This one??

<begin paste>
From Moosewood cooks at home. Less ginger is preferred by some.

1/2 shredded carrot
2 Table. mirin
2 Table. rice vinegar
1 Table. soy sauce (I use 'usukuchi' made by
Kikoman, a very very pale
soy that is favoured in some parts of
Japan...it makes the lightest and
prettiest result)
1 Table fresh grated gingerroot (more or
less. I use more...but thats
strong)(for the tender, this can be left
out)