Nona's Japanese Creamy Sesame Salad Dressing

"My Dad is very fond of a creamy sesame dressing found in Japanese restaurant near him and has asked me if I can come up with something close to it. I tasted it, tasted it, and tasted it and came to a conclusion that it's a commercial based salad dressing with raw eggs, very sharp vinegar taste reminiscent of kewpie mayonnaise taste and something else I could not pinpoint. That salad dressing is good, but when you taste it by itself, I realize there were lots of stablizers, preservatives, and chemical taste that I did not like. But still, I had to come up with something for Dad because he was paying $5 for a cup of this dressing and he was going through it quickly. This is my rendition and I think much tastier one that I am proud of. You can easily grind roasted sesame seeds in coffee grinder for 1 second or you can mortar and pestle. It should only be partially ground"
photo by Sharon123 photo by Sharon123
photo by Sharon123
photo by Random Rachel photo by Random Rachel
photo by Rinshinomori photo by Rinshinomori
Ready In:




  • Blend all ingredients thoroughly and refrigerate. Keeps for 2 to 3 weeks in refrigerator.

Questions & Replies

Got a question? Share it with the community!


  1. Mmmm...very nice salad dressing and veggie dip. I thought it was especially nice with peppery things like daikon, red radishes, and turnips. As written, I found it a bit too salty. The second time I made it, I reduced the salt to 1/2 tsp and the msg to 1/4, which seemed just right. It was super simple to mix together in a jar with a hand blender. Thanks for sharing your creation with us. I'm know I'll be making it often.
  2. Excellent, with a few minor adjustments: used 1/2 tsp kosher salt, no MSG, and added 1/8 C kyoto miso (added depth). Added a little splash of water (miso thickened it a bit). Used on tofu salad (tofu chunks, bean sprouts, romaine lettuce, julienned cucumber and red bell pepper, sthredded carrot, and furikake). Delicious! Would be great on Chinese chicken salad, or soba noodle salad too.
  3. It is perfect. 99% alike as the store brought one. I think it tastes even better after a day in the fridge when all the flavors blend together. We finish the store bought one far too around three salads only, four if we are lucky. I dressed it with simple lettuce, tomato, Japanese crabs stick and Tofu as a salad. Makes a great lunch for summer. Thx a lot for the recipe. XXX
  4. We had been having my Mother-in-law ship Kewpie sesame salad dressing for years, since it's about the best we ever had. After we found this recipie and tried it, we agree that it taste like it came right out of the Kewpie bottle. Great job Rinshinomori. We are so impressed, and now we can save a lot on the shipping costs!
  5. I lived in Japan for years and my wife and I had been trying to get a creamy sesame dressing for some time here in the states without luck. We finally decided to make our own when we stumbled on this recipe. Although I don't use the exact quantities recommended this recipe is excellent. Better than anything store bought we have tried. Highly recommended!


  1. Thank you SO much for posting this! It's absolutely perfect. <br/><br/>After making a batch as described (delicious), I tried a variation with slightly healthier ingredients. It came out amazingly well also. No guilt!!!! (well, less guilt anyway)<br/><br/>I substituted: organic vegennaise for the mayo ( i.e egg and processed oil free), agave nectar for the sugar ( i.e. no refined sugars; a little more than 1/2 the amount, since agave is so damn sweet), and no Ajinomoto (MSG). I also used organic soy sauce and tahini. YUM!
  2. I used sriracha instead of tabasco, and left out the sesame seeds (can't digest them) and ajinomoto (didn't have it). Really delicious.


You can find me reviewing book, magazine and online recipes with a name of Rinshin at
View Full Profile

Find More Recipes