Is this a European influence? I always wondered everytime I went to a
Japanese restaurant.

And speaking of salads, does anybody have a _great_ Japanese salad dressing
that is nice and light?

>
> And speaking of salads, does anybody have a _great_ Japanese salad
dressing
> that is nice and light?
>
>
The Japanese I know make a "French" dressing with olive oil but use soy
sauce instead of vinegar.

"Lorena" > wrote in message
...
> Is this a European influence? I always wondered everytime I went to a
> Japanese restaurant.
>
> And speaking of salads, does anybody have a _great_ Japanese salad
dressing
> that is nice and light?
>
Probably about 1900 give or take when they started adopting alot of western
culture

"Freddy" > wrote in message
...
>
> "Lorena" > wrote in message
> ...
> > Is this a European influence? I always wondered everytime I went to a
> > Japanese restaurant.
> >
> > And speaking of salads, does anybody have a _great_ Japanese salad
> dressing
> > that is nice and light?
> >
> Probably about 1900 give or take when they started adopting alot of
western
> culture

I don't know when it was invented but the Ginger/Miso dressing often served
in Japanese restaurants is a very significant contribution to World cuisine,
IMHO!


--
James V. Silverton
Potomac, Maryland, USA

In article >, Lorena
> wrote:

> Is this a European influence? I always wondered everytime I went to a
> Japanese restaurant.
>
> And speaking of salads, does anybody have a _great_ Japanese salad dressing
> that is nice and light?

My favorite: Sanbaizu dressing

7 Tb vinegar [I like rice vinegar here, or seasoned rice vinegar, or
brown rice vinegar]
2 Tb broth [dashi is good, and/or a little miso paste]
2 Tb sugar
1 tsp soy sauce

[It's fun to play with this a little, maybe replace some of the sugar
with mirin, ... Add a little lemon or lime juice and get a more SE
Asian taste.]

Basic recipe from Japanese Cookery by Tadashi Shinojima, 1968.

[My comments in brackets]

--
Jack