Japan's first dressing, French Dressing, was released by Kewpie in 1958. Since then, various types of dressings have been introduced to the consumers and have supported Japanese households as an accompaniment to salads and other side dishes.
With the dawn of the Jinmu economy, which marked the beginning of Japan's rapid economic growth, the dining scene in Japan changed drastically - it was during this period that dressings made their debut.
Following a drastic change from the usual one-serving-per-soup meal with pickles in a common bowl, with the introduction of Western-style dishes and handmade Western food, there were more and more occasions where the whole family enjoys sharing the food together. The dining table became a more active place for family gatherings, and dressings became a part of everyday life as a way to add color to such a space.
Seaweed, daikon, potherb mustard, and sweet potatoes are some of the ingredients that are characteristic of Japanese salads, and sesame oil, rice vinegar, miso, soy sauce, ginger, and lemon are often used in dressings. If you look around Japan, there are many excellent products that use local ingredients and offer taste, aroma and appearance as well.
Nowadays, many people make their own dressings at home, or "eating dressings" such as onion dressing, for health purposes. Why don't you try making your own dressings at home, which offer endless possibilities? We offer a variety of useful containers for dressing, so please consider using our products as well.
Oya Seisakusho's Copper Grater
Koizumi Glass's Flat Bottom Evaporating Dish
Appi Urushi Studio's Katakuchi