Inspired by his years behind his sushi bar in Capitola, Chef Andrew Cohen shares three of his favorite Japanese-style dressings—each one simple, balanced, and bursting with bright, clean flavor. These versatile recipes begin with Amazu, a sweet-and-tangy blend of rice vinegar, dashi, and sugar that forms the foundation for countless Japanese salads and marinades. From there, Chef Andrew layers in subtle variations: fresh Orange Dressing with a hint of citrus and soy for a refreshing lift, and Sesame Vinaigrette, rich and toasty with the nutty aroma of sesame oil.
Each dressing highlights a different side of Japanese culinary philosophy—harmony, restraint, and respect for ingredients. Drizzle them over crisp cucumbers, leafy greens, or grilled vegetables, or use them to elevate seafood, tofu, or noodle dishes. Simple to make, endlessly adaptable, and deeply satisfying, these dressings are timeless favorites for everyday meals or elegant entertaining alike.
Amazu (Sunomono or Cucumber Salad Dressing)
1 cup rice vinegar
1 cup dashi (see Miso Soup recipe)
5 tablespoons sugar
In a small bowl, whisk all ingredients vigorously until sugar goes into suspension. Use amazu as a base for any number of light salad dressings.
Orange Dressing
3 tablespoons amazu
3 tablespoons orange juice
Dash shoyu (wheat-based Japanese soy sauce)
Neutral oil to emulsify
In a small bowl, whisk the first three ingredients to combine. While whisking vigorously, add oil in a slow stream until the ingredients begin to emulsify.
Sesame Vinaigrette
3 tablespoons amazu
Dash shoyu (wheat-based Japanese soy sauce)
1 tablespoon sesame oil
Neutral oil to emulsify
In a small bowl, whisk the first three ingredients to combine. While whisking vigorously, add oil in a slow stream until the ingredients begin to emulsify.
SOURCE: Recipes courtesy of Chef Andrew Cohen, Chef in Residence, Monterey Bay Certified Farmers Markets
