From Hiro Sone's kitchen · Terra, St. Helena
shake · vinaigrette
NATIONAL AWARD WINNERMiso Vinaigrette
From an award-winning kitchen
Ratio
RICE VIN 30MIRIN 15SESAME OIL 5VEG OIL 60
Ingredients
- MISO50 g
- RICE VIN30 ml
- MIRIN15 ml
- SESAME OIL5 ml
- VEG OIL60 ml
- GINGER3 g
Method
- Pour to the lines in order (bottom → top): RICE VIN, MIRIN, SESAME OIL, VEG OIL.
- Add finishing notes: MISO, GINGER.
- Cap the jar and shake until emulsified.
Provenance
Japanese-Californian chef of Terra in St. Helena and Ame in San Francisco (with Lissa Doumani); James Beard Best Chef: California 2003. Napa Valley Japanese–Italian hybrid cooking.
Originally published as Miso Vinaigrette.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Hiro Sone / Terra (published as “Miso Vinaigrette”). Full citation lives in Provenance.