Hisao Abe, owner-chef of Kotobuki's recipe goes well with dumplings.

3 ounces miso (soybean) paste
2 tablespoons goma (sesame) paste
3 tablespoons sugar
4 tablespoons vinegar
2 tablespoons sake (rice wine)

Mix all the ingredients vigorously together and serve in individual dipping saucers.


This recipe first appeared in the NorthWest Current.

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