Original Vegan Ginger Miso Dressing

Learn about the main ingredients


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 Dressing 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.


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.



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.

Nutrition & Ingredients

image of original vegan ginger miso dressing nutrition information

Ingredients:

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