Karashi-su-miso sauce combines sour (su, vinegar), salty (miso) and spicy (karashi mustard) elements. Smooth and thick, it makes a terrific dip or sauce for raw, grilled, blanched or steamed vegetables, and poached or broiled chicken or fish and seafood, too. Or, stir in a spoonful of olive oil (for Mediterranean overtones) or sesame oil (which adds an Asian accent) to convert the sauce into a salad dressing to drizzle over mixed greens.


Unable to view this article?

This could be due to a conflict with your ad-blocking or security software.

Please add japantimes.co.jp and piano.io to your list of allowed sites.

If this does not resolve the issue or you are unable to add the domains to your allowlist, please see out this support page.

We humbly apologize for the inconvenience.

In a time of both misinformation and too much information, quality journalism is more crucial than ever.
By subscribing, you can help us get the story right.