Lunch Break

You can’t buy it, so make it! Honey Mustard Dressing

Honey Mustard, Complete

One thing I like about Japan: They don’t shy away from deep fried things! But, they do seem to lack in dipping sauces. You’ve got your soy sauce, and your sweet “tare” sauces, ketchup, and mayo. That’s about it. Similarly, Japan has a great many tasty leafy greens that are somewhat unique to the area. But, they’re not to big on dressing diversity. Onion dressing, sesame dressing, and caesar salad dressing. You wanted something else?

Hell, yeah, I do! Honey mustard!

But they just don’t sell it. In three years in Japan I’ve seen honey mustard for sale in exactly one import shop one time. In a country with a love affair with all kinds of fried chicken, where the only deli meat is ham, and in where every garden must have a patch devoted to Horenso spinach, it’s just sad!

But, just because it isn’t sold pre-bottled doesn’t mean it can’t be made here. Shocking as it may be, honey mustard dressing really can be thrown together with the honey, creamy dijon mustard, and mayo available in Japan.

Honey Mustard Dressing

1 part honey
1 part dijon mustard
3 or 4 parts mayonnaise
black pepper to taste

Honey, black pepper, and mayonnaise are available at every grocery store and convenience store in Japan. The only possible snag is the dijon mustard. Japanese style mustards are often grainy and spicy and don’t lend well to this recipe. However, most import stores and all Seiyu grocery stores sell dijon mustard, now. As creamy dijon mustard flavor is vital to many western flavors, it’s good to have a jar or bottle around.

This recipe’s ingredient list is listed as a ratio and can be made in any size. Use a normal spoon as your base and dole out one spoonful each of the honey and mustard. Add three or four of the same spoonful size of mayo, depending on your preference. To make the dressing, put all ingredients in a bowl or cup and stir. Add pepper to taste. Honey mustard for sandwiches can be made by combining equal parts honey and mustard but leaving out the mayo.

Honey, dijon mustard, and Japanese mayo have long shelf lives in the fridge so you can mix up as needed or fill a 100en store bottle to keep handy.

This entry was published on September 7, 2012 at 7:00 am and is filed under Recipes for Expats. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “You can’t buy it, so make it! Honey Mustard Dressing

  1. Pingback: Lunch Break Japan – THE JAPAN BLOG DIRECTORY

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