On the jar: Bangkok Wafu
shake · dressing
★★★ KITCHENPrep 5 minWafu Dressing
Independent adaptation of a publicly published Yoshihiro Murata recipe. Not affiliated with, sponsored by, or endorsed by Yoshihiro Murata.
Wafu from a three-star kitchen.
Ratio
Ingredients
- Umamiso-Zu — 100 ml
- Olive Oil — 50 ml
- Lemon Zest — 1 g
Method
- Pour to the lines in order (bottom → top): Umamiso-Zu, Olive Oil.
- Add finishing notes: Lemon Zest.
- Cap the jar and shake until emulsified.
Provenance
Third-generation owner of Kikunoi in Kyoto, holder of three Michelin stars; a leading authority on kaiseki and author of the definitive English-language book on it.
Originally published as Wafu Dressing (Umamiso-zu + Olive Oil).
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
What do the quantities mean?
Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from NHK Kyou no Ryouri (kyounoryouri.jp, warm cabbage salad) (published as “Wafu Dressing (Umamiso-zu + Olive Oil)”). Full citation lives in Provenance.