There’s a definite over population of half-used condiments in my fridge – except for this salad dressing, which gets used before it goes all scuzzy at the neck.
Wafu is good.
Toasted sesame is the base of the original but it’s very similar to a miso dressing. Salad greens are the obvious use but it goes with every vegetable I’ve thrown its way – cold or steamed. I also use it with seared Ahi tuna. Besides the four variations (original & wasabi shown here), there’s a gluten-free line and a line of Japanese style mayonnaises.
This is Mari Toyoda’s company. Originally a Tokyo native, she lives and has developed her foods in Quebec. Wafu means ‘Japanese style’.
There’s no junk in her dressings. Unless you see sodium benzoate that way.
Sodium benzoate, in case you’re wondering about this ubiquitous additive, is a preservative. It stops blue fuzzy stuff from growing by adjusting the PH balance. It’s common in salad dressings, soda pop, fruit juices, and pickles. It’s highly effective but equally controversial for a multitude of reasons but primarily because when combined with ascorbic acid and heat, there is evidence that the two together create benzene, a known carcinogen.
If you are avoiding all such foods then you won’t care that Wafu can be found at many major grocery stores – IGA, Stong’s Market, Loblaws. It’s not especially cheap, over $4.00 for just 290 ml. but how often do bottled salad dressings deliver?