Adapted from Tom Douglas' Seattle Kitchen by Tom Douglas

Miso is an intensely flavored paste made from fermented soybeans and other grains. Japanese cooks use it in soups; as a seasoning for grilled vegetables, meat, and seafood; as a dip; or in salad dressing. There are many types of miso, ranging from light, smooth, and delicate to red-brown, chunky, and pungent. To judge the miso's intensity and flavor, taste a little bit before adding it to any dish.

• 2 tablespoons rice wine vinegar
• 1 tablespoon light miso paste
• 1/2 teaspoon soy sauce
• 1/4 cup peanut oil
• 1/2 teaspoon sesame oil

In a small bowl, combine the vinegar, miso, and soy sauce. Whisk in the peanut oil and sesame oil.