NEW and IMPROVED!
Ginger Miso Dressing & Spicy Ginger Miso Dressing

Miso (みそ or 味噌) is a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and kōjikin (麹菌), a natural fungus. The miso used in Genji’s Ginger Miso Dressings includes: filtered water, USDA organic whole soybeans, non-GMO rice, salt and koji starter mold (Aspergillus Oryzae). The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called Misoshiru (味噌汁), a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still very widely used in Japan, both in traditional and modern cooking, and has been gaining world-wide interest. Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory, and there is an extremely wide variety of miso available.

Japanese rice vinegar (米酢 or simply 酢) is very mild and mellow and ranges in color from colorless to pale yellow. There are two distinct types of Japanese vinegar: one is made from fermented rice and the other, known as awasezu or seasoned rice vinegar is made by adding sake, salt and sugar. Seasoned rice vinegar is used in sushi and in salad dressing varieties popular in the west, such as ginger or sesame dressing.

Gari (ガリ) is a type of tsukemono (pickled vegetable). It is sweet, thinly sliced young ginger that has been marinated in a solution of sugar and vinegar. Gari is often served and eaten after sushi, and is sometimes called sushi ginger. Although many brands of commercially produced gari are artificially colored pink (in some cases by either E124 and/or beet juice), Genji uses only purely natural ginger, which typically has a pale yellow hue from the pickling process. Gari is usually eaten between dishes of sushi, as it is said to help cleanse the palate. Gari is not usually meant to be eaten or consumed in any type of sushi or hand roll.

Aspergillus oryzae ( Japanese: 麹, kōji, or 麹菌) is a filamentous fungus (a mold). It is used in Chinese and Japanese cuisine to ferment soybeans to produce soy sauce and miso. It is also used to sweeten rice, other grains, and potatoes in the making of alcoholic beverages such as sake, and shōchū. The fungus is also used for the production of rice vinegars. The importance of A. oryzae has led to its recognition as Japan's national micro-organism ("kokkin"), just as the sakura cherry blossom is Japan's national flower.

This popular Japanese spice mixture, shichimi, translates as seven-flavor or seven-spice mix, as it contains seven ingredients. It is sometimes also called Nanami Togarashi. It is used in the kitchen and as a table condiment to flavor soups, noodles and grilled meats. Proportions can be varied. The aroma is of the dried tangerine peel, with a hint of iodine from the nori. The taste is somewhat dominated by the chili, but not overwhelmingly; and the texture is course. This is good stuff. Genji’s Shichimi Powder mix contains: Red Pepper, White Sesame Seed, Black Sesame Seed, Dried Seaweed, Poppy Seed, Ginger and Indian-Hemp Seed.

Ingredients:

Canola Oil, Water (Distilled), White Miso (Filtered Water, USDA Organic Whole Soybeans, Non-GMO Rice, Salt, Koji Starter (Aspergillus Oryzae)), Onion, Rice Vinegar (Water, Grain Vinegar, Sake Cake, Sugar, Salt), Pickled Ginger (Ginger, Water, Salt, Sugar, Vinegar), Soy Sauce (Water, Wheat, Soybeans, Salt, Alcohol, Vinegar, Lactic Acid), Lemon Juice, Vegetable Fiber, Spice (Minced Dehydrated Onion), Pectin, Monocalcium Phosphate.
CONTAINS: Soy, Wheat

Ingredients:

Canola Oil, Water, White Miso (Filtered Water, USDA Organic Whole Soybeans, Non-GMO Rice, Salt, Koji Starter (Aspergillus Oryzae)), Onion, Rice Vinegar (Water, Grain Vinegar, Sake Cake, Sugar, Salt), Pickled Ginger (Ginger, Water, Salt, Sugar, Vinegar), Hot Pepper Paste (Wheat Flour, Maltose, Glutinous Rice, Soybean, Red Pepper Powder, Salt), Soy Sauce (Water, Wheat, Soybeans, Salt, Alcohol, Vinegar, Lactic Acid), Lemon Juice, Vegetable Fiber, Shichimi Powder (Chili Powder, Mustard Seed, White Pepper, Orange Peel, Poppy Seed, Sesame Seed, Parsley, Salt, Silicon Dioxide), Pectin, Chili Pepper, Monocalcium Phosphate.
CONTAINS: Soy, Wheat