Can someone please translate the ingredient list?
 

I have this absolutley FANTASTIC wasabi salad dressing that I picked up on the Izu Penninsula a few weeks ago when I was in Japan. Unfortunatley, it is already about gone. I want to try to re-create it, and I have started down that road. I am getting close already.

Here are images of the original bottle and the ingredient listing. I can read the hiragana and the katakana... but about 98% of the kanji there I unfortunately do not know.

Can someone please translate that ingredient listing on the back of the bottle for me? That would go a long way toward trying to narrow down the specific taste.



Appreciate any help anyone can give.

best,

..............john

Original Wasabi Dressing
Izu [a place, Shizuoka, Izu peninsulam, northern part, NHK WORLD TV | journeys in japan, Wikipedia: Izu Peninsula]

Designation｜　Emulsion Dressing (?)
ーーーーーーーーーーーーーーー
Ingredients:
Brewed Vinegar, Soy Sauce, Sugar (high-fructose corn syrup, 50%-90% fructose, [EDIT] also sugar), Vegetable Oil, Wasabi, Seasoning (amino acid), Spices (may include wheat, soya bean, apple)

Content　｜　190ml
Best Before｜　？？？ [unreadable]

It is using a mix of high fructose corn syrup and sugar, not just high fructose corn syrup alone.

I have found that the use of high fructose corn syrup in balance with sugar in Japan is a lot different than it is in the US. I don't know whether it is the product itself, the amounts, or the processing... but most products from the US using it taste sickeningly sweet and almost chemical to me.

I would keep this in mind if you try to reproduce the dressing.

Also - there is definitely wheat, soya, and apple in the spices. They just aren't direct ingredients on their own, but rather ingredients of the spice ingredients (they are using an already mixed product for the spices).

blutorange and Nyororin,

Thank you VERY much with the help on that. It is exactly what I needed.

When I hone this recipe, I'll post it here for everyone.

This information along wit hthe "tongue test" will help a lot in getting it right.

best,

.............john