Pietro Sesame & Miso Japanese Vinaigrette Dressing, 9.3 oz | Sesame Dressing & Marinade for Salads, Vegetables & Seafood | Gluten-Free, Vegetarian

Very good enjoyed salad dressing

I was blown away by its bold flavor and deliciousness! I bought this for my daughter but now I’m obsessed! I have not enjoyed a salad this much in a while! I can’t wait to try it with other things and on meat! I can’t wait to try other flavors too! Highly recommend!

You can kid yourself into thinking that a homemade sesame miso dressing is just as good as Angelo Pietro Sesame & Miso Dressing but anyone whose enjoyed the real thing will know better. Angelo Pietro dressings are versatile as a marinade for seafood, pork, poultry, and beef as well as a dip blended with mayonnaise and as a dressing for vegetable dishes and pasta. Bottles retail for $6-7 and can occasionally be found on sale, two for $8-10. All of this means that the Amazon price with the Subscribe & Save option, currently $5.89 is reasonable. Now, a 9.3-ounce bottle of dressing might not sound like a good value at the price but this dressing is dabbed on rather than poured on foods. The thin cap restricts the dressing to a slow dribble. How good is it? Well, my sons (ages 11 and 9), sneak pieces of French bread into the bottom of their salad bowl to soak up the last few drops. The salad bowls empty much faster when Angelo Pietro Sesame & Miso Dressing is added instead of ranch or Italian dressings. * All Natural, No MSG, No Cholesterol, No Preservatives * Made in the USA (California) INGREDIENTS: Expeller Pressed Canola Oil, Water, Brown Sugar, Sesame Oil, Rice Vinegar, Sesame Seeds, Onions, Salt, Distilled Vinegar, Soybeans, Contains 2% or Less of the Following: Rice, Wheat, Cottonseed Oil, Red Pepper, Fava Beans, Yeast Extract, Garlic, Citric Acid, Sardines, Maltodextrin, Tangle Extract, Maltose Syrup, Sugar, Spices, Xanthan Gum, Shiitake Mushroom Powder, Bonito Powder. Allergen Info: Contains Fish, Soy, Wheat Rating: Five stars EXTRA Here's the story behind the dressing from angelopietro[dot]com: The Start from One Restaurant. The story behind Angelo Pietro reads a bit like the Japanese version of our own American dream. A man with a big passion for Italian cuisine, Pietro Founder Kunihiko Murata followed his heart and opened a small Italian pasta restaurant in 1980 in his hometown of Fukuoka, in south-western Japan. He quickly learned that Japanese food lovers shared his passion for the flavors of Italy. One restaurant became two, then four, and within a few years, Murata was running a successful chain of over 60 Angelo Pietro restaurants throughout Japan. The hugely popular Angelo Pietro salad dressings began as a humble sideline to the pasta business. "We cook our pastas to order and that takes about 10 minutes," said Mr. Murata. "To keep our patrons happy, we created the idea of an Italian vinaigrette with Japanese flavors to accompany a small salad and vegetables as a start. Customers loved it, but most importantly, children loved it." As the story goes, parents noticed that children would eat their salads and vegetables - but only with Pietro's special dressing. After repeated requests from parents for dressing to take home to families, Mr. Murata began filling his empty wine bottles with salad dressing. He soon realized that he had a hit on his hands, something that would eventually become an even bigger success than his original restaurant concept. From these modest beginnings, Pietro Dressings have now become the best-selling soy dressings in Japan with more than 17 million bottles of dressing produced and sold each year. "And I give full credit to the children of Japan, who served as our inspiration, said Murata. I sincerely hope that American families have the same experience!"

This is great salad dressing. I first used this brand in Japan several years ago, and just found out that it is also available here in the USA.

The dressing is delicious and tastes like what the flavor describes. I easily could have given it five stars. But I am saving the five stars for another flavor I remember liking better and thought was perfect. I believe that one was the original.

Used for salads. Great taste.

We absolutely love this brand of salad dressing. The flavor is perfectly balanced isn't overpowering one way or the other. The brand uses quality ingredients and is easily shaken up. It does have shoyu in it though, so it's salty, but the flavors balance it out.

Sesame, miso, what could go wrong? Gosh, I was soooooo looking forward to this dressing, waiting patiently by the mailbox, and when it arrived I raced it into the kitchen and used it on the spring salad that was waiting patiently in the fridge for it to arrive. Et voila?? Now let me express that I am not blaming anyone in particular for their acid trip of a dressing, but prolly the hands that made it are the culprit (bandit). The smell: dying fish, lots of them. The texture: loogey-like coagulated spittle. The taste! Time to change the fryer oil funk, with a smarmy, unwelcome sweetnenss. The rancid oil product that all these joyfull roadkillesque taints are suspended in, has defied Mother Nature by bonding with the other liquids in the mix, despite the rumor that oil and water don't mix, and forming ropes of gelatinous blob. TBH, I was overwhelmed, my senses were overwhelmed by the freakish of naturish flavor profile: again, an unwelcome sweetness that's galling, sesame in the smell, but hot peanut butter and sweat sock in the taste. Let me not forget the bottle, which resists opening up, so apply more pressure and get a squirtley spritz all over. And I haven't yet been able to get the smell out of a great t-shirt I was wearing. And why do I write so many words about this horrible stuff? Because why didn't they make a toasty and smooth and tart and savory and tempting bottle of dressing? What is so hard about that? Y'all prolly tried umpteen extra hard to create this mind blowing mess. Simply whisking a couple of fresh things together and you have a a lovely vinaigrette. It took 16 seconds! And edible, delicious. This dressing is the opposite of that.