Japanese Sesame Sauces, Dips, and Dressings

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https://1tess.wordpress.com
Some months ago, reader asked for info about various kinds of Japanese sesame sauces. I’m sure this is far from a comprehensive list of such, but here are the ones I have learned about. And as with “home-cooking” anywhere in the world, they are delicious basic sauces, dips, and dressings which can be used in many different ways.

Burokkori no Gomazu-ae
28 Feb 08

Creamy Sesame-Vinegar Dressing

***
Burokkori no Gomazu-ae

page 103
4 servings

Shira Ae Sesame Tofu Dressing
26 Aug 10

Shira Ae Sesame Tofu Dressing
4 Oct 09

Green Bean, Mango, and Apple Salad
with a Creamy Tofu DressingShira-ae

page 138
4 servings, as a side dish

Asparagus, Papaya, and Apple
in a Creamy Tofu Dressing

Japanese Black Sesame Dressing
4 Sep 10
Japanese Black Sesame Dressing
23 Aug 08
Black Sesame Dressing

Goma-ae

page 252
yields 1/2 cup for 4 generous servings

Ginger-Sesame Sauce for Noodles
25 Apr 09
Japanese Noodle Salad
22 Jul 08
Sesame Dipping Sauce with Udon
12 Jun 08
Sesame Dipping Sauce

***
Gomadare

page 327
serves 4

spicy-sesame-noodles_6945
31 Jul 10
sesame-chuka-soba_6495
6 Jun 09
Spicy Sesame Sauce on Ramen
17 Jun 08
Chilled Chukasoba with Spicy Sesame Sauce

Hiyashi Chukasoba Mushidori to Gomadare

page 348
4 servings

shabu-2010_6752
28 Jul 10
pork-shabu-shabu_5929
9 May 09
Pork Shabu-Shabu

Buta-Shabu

page 451
serves 4

beef-shabu-shabu_7352
22 Aug 09
Cold Beef Shabu Shabu
25 Jun 08
Cold Beef Shabu-Shabu with Creamy Sesame Dressing


***
Hiyashi-shabu

page 453
serves 2 to 3

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9 thoughts on “Japanese Sesame Sauces, Dips, and Dressings

  1. Thank you for assembling this collection of recipes. It will make an easy reference for me when I am looking for an Asian recipe for salad dressing, always a favorite in our house.

    Kathleen

  2. Hi Tess, Look at all the amazing sesame sauces, dips, and dressings! I am so appreciative of all the effort that you always put into your posts. I have visions of a grilled salmon slathered with a sesame sauce, and a little mitsuba as a garnish! But the Japanese style Shoyu dressing is the real treasure! How many times have I had a “plate lunch” or lunch Bento with this delightful dressing resplendent with grated carrots! Isn’t this called “Wafu Style” dressing in Japan?

    I can’t seem to attach the links to my patio pictures.

    How is the house hunting going?

  3. Hi Karla,

    This isn’t salmon and it’s not a sauce but it’s really good:
    Black Sesame Seared Tuna

    I don’t know if you could do it with salmon—living near the Great Lakes all my life, I think of salmon as a fresh water fish, and therefore not good for sashimi. (but I don’t like it over-cooked either)

    The salad dressing is definitely wafu style. Very yummy!

    Re: patio pictures, You have to upload them to the internet, like to Flikr. You must have done that with the Japanese store you showed pictures of? Or you can email them to me via the apple button next to Mikey up top.

    house hunting continues…

  4. Hey Tess,
    The black sesame seared tuna looks wonderful! Thank you!
    I can’t wait to fire up my little “retro” hibachi!
    Patio pictures: http://www.flickr.com/photos/rdhead1/4974487999/
    http://www.flickr.com/photos/rdhead1/4974488005/ It’s actually bigger than it looks.

    I adore Sake, or salmon Sashimi, or as Nigiri Sushi. Is there a difference between the salmon in Japan, or here on the west coast and the Great Lakes? I’ve also heard about not eating fresh water fish raw.

    The whole “Tess” family is in my hopes and thoughts in finding a great home!

    • Your photos are private so I can’t see them. :-(

      You got me curious about salmon. Apparently there are several/many species in different parts of the world. There appears to be a controversy about the sustainability of wild salmon vs farmed salmon.

      from http://chowhound.chow.com/topics/291462
      >>>The season for wild Pacific salmon starts in late October and goes through the spring (I think you’re safe at least until March).
      >>>Pacific and Atlantic Salmon are different species with unique taste and texture. The farming industry tries hard to make them look the same (by special feed to color the meat of Atlantic Salmon) and promote the false sense of equivalent product.
      >>>Wild Atlantic salmon is virtually unavailable in the US, but it is even better than wild Pacific salmon

      And from wikipedia, lots more info:
      http://en.wikipedia.org/wiki/Salmon
      “Salmon populations now exist in all the Great Lakes. Coho stocks were planted in the late 1960’s in response to the growing population of non-native alwifes by the state of Michigan. Now Chinook (King), Atlantic, and Coho (silver) salmon are annually stocked in all Great Lakes by mosts bordering states and provinces. These populations are not self sustaining and do not provide much in the way of a commercial fishery, but have led to the development of a thriving sportfishery.”

      When we go “up north” to the top of the Michigan mitten we can buy salmon from the Great Lakes: small shops (possibly Native American???) sell it fresh or smoked. Some even have fish sausage, though I think that is not made with salmon but with other Great Lakes fish. Yummy and a tradition for us when we go up there…

      Thanks for the good vibes about the house hunting: I didn’t expect it would be so emotional.

      • hey karla,

        if you get tired of reading the wikipedia article, this is interesting:
        “Raw salmon flesh may contain Anisakis nematodes, marine parasites that cause Anisakiasis. Before the availability of refrigeration, the Japanese did not consume raw salmon. Salmon and salmon roe have only recently come into use in making sashimi (raw fish) and sushi.”

        I’ve had salmon sashimi in restaurants, and very tasty it is!

  5. Hey Tess,
    Sorry. http://www.flickr.com/photos/rdhead1/4974487999/
    Patio e-mail
    I know the salmon thing from when I lived in Japan, and also from when Sushi began to get really popular here. I’ve always been quite careful about where I eat Sushi. There’s a Sushi bar on every corner here in LA.
    I remember moving to Rhode Island, and the Salmon there was so pale and mild. I’m used to a really lusty Alaskan Salmon. But here’s the Monterey Bay Aquarium’s seafood watch list. http://www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_recommendations.aspx. You can print out a little flyer to take to your sushi bar or market. Search salmon. Not long ago, I went to my favorite sushi bar, and the lady sitting next to me ordered Blue Fin Tuna. The Sushi man said that they no longer offer it because of it’s endangered status. The lady was furious.
    I DO understand the emotional aspect of house hunting. But it’s a great time to buy! I wish that I could have afforded to have done so.

  6. Pingback: Summer Shabu Shabu | Tess's Japanese Kitchen

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