Ingredients

• 2 tablespoons seasoned rice vinegar
• 3 tablespoons water
• 2 tablespoons red or white miso (fermented soybean paste)
• 2 tablespoons sugar
• 2 tablespoons finely grated peeled fresh ginger
• 4 teaspoons well-stirred tahini, or nerigoma (Japanese sesame paste)
• 3 tablespoons vegetable oil
• Sesame seeds, for garnish

Instructions

1. Whisk all ingredients in a bowl until smooth.
2. Dressing can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.