Japanese Salad Dressing

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If you’ve ever dined at a Japanese restaurant and wondered what makes their salads so deliciously creamy, nutty, and savoury, chances are you’ve tasted Japanese sesame dressing, known as Goma Dressing. This velvety, umami-packed Japanese salad dressing transforms even the simplest salad into something extraordinary.

It’s a dressing you will find served at almost every Japanese restaurant and today I want to show you how easily you can whip it up at home.Intro paragraph

Japanese salad dressing being poured from a jug over cabbage.

What Is Japanese Sesame Salad Dressing?

Japanese sesame dressing, or Goma dressing, is a creamy, nutty, and slightly sweet dressing made primarily from toasted sesame seeds, soy sauce, rice vinegar and sugar.

“Goma” means sesame in Japanese, an ingredient loved and used a lot in Japanese cuisine. From goma-ae (vegetables dressed in sesame sauce) to sesame-crusted tuna and sesame dipping sauces, this tiny seed packs a big punch of flavour and nutrition.

The dressing is rich and balanced, nutty from sesame, salty from soy sauce, sweet from sugar and/or mirin and tangy from rice vinegar.

It’s most often used to dress crisp salads, cold noodles, and grilled meats, though it’s versatile enough for dipping sauces, marinades and even sandwiches.

A short history of this restaurant style Japanese salad dressing

Goma dressing as we know it, creamy, emulsified and restaurant-style became widely popular in Japan in the 1970s and 1980s, alongside the rise of Western-style salads and fusion cuisine.

Bottled sesame dressings from brands like Kewpie (famous for its mayonnaise) brought it into every Japanese household and soon thereafter into restaurants around the world.

Today, this most popular of Japanese salad dressing is a global favourite. It's often served in sushi restaurants, fusion cafes and health-conscious kitchens thanks to its rich flavour and versatility.

Ingredients

The measurements for the ingredients in this Japanese salad dressing are in the printable recipe card below. The key to success, however is to taste as you go. Adjust the sweet, savoury and tart flavours to taste.

See recipe card for quantities.

Toasted sesame seeds
Japanese mayonnaise (such as Kewpie; regular mayo works too)
Soy sauce
Rice vinegar
Sugar or honey
Sesame oil
Mirin (optional)
Water or milk (to thin as needed)
Ginger
Garlic
White miso paste

Step by step photos

Check out my step by step photos to see for yourself how easy it is to make this restaurant style Japanese salad dressing. The exact ingredient measurements I use are in the printable recipe card at the bottom of this page.

Toasting the sesame seeds in a dry frying pan until golden brown and fragrant.

Step 1: In a dry frying pan, toast the sesame seeds over a medium heat until golden and fragrant. This should take about 2 to 3 minutes. Stir often to prevent burning.

Grinding the sesame seeds in a pestle and mortar.

Step 2: Transfer to a plate to cool slightly. Use a spice grinder or pestle and mortar to coarsely grind the toasted sesame seeds. We want some of the seeds to be a fine powder while other seeds remain coarsely crushed.

Adding the remaining ingredients to the sesame seeds.

Step 3: In a mixing bowl, combine the ground sesame seeds, mayonnaise, soy sauce, rice vinegar, sugar or honey, sesame oil and mirin.

Whisking the salad dressing until smooth.

Step 4: Whisk until the dressing is smooth and creamy. If you feel it is too thick, add a drop of water to milk.

Step 5: Taste the dressing and adjust the flavours if needed. Add a little more vinegar for tang, soy sauce for salt or sugar for sweetness depending on your preference.

Japanese salad dressing in a pouring jug.

Step 6: For the best flavour, refrigerate the dressing for at least 30 minutes before serving. This allows the sesame aroma to develop beautifully.

Popular Variations of Sesame Dressing

Once you’ve mastered the base recipe, you can tweak it to suit any salad or dish.

1. Spicy Sesame Dressing

Add 1 tsp chili oil or sriracha for a fiery kick. Perfect for noodle salads or grilled meats.

2. Miso Sesame Dressing

Whisk in 1 tsp white or yellow miso paste for a savoury, umami-rich version.

3. Citrus Sesame Dressing

Add 1 tbsp yuzu juice or lime juice for a bright, tangy twist.

4. Ginger-Sesame Dressing

Mix in more freshly grated ginger for a warming, aromatic version.

5. Vegan Goma Dressing

Skip the mayo and use tahini or vegan mayo. You can also substitute honey with maple syrup or agave.

6. Creamy Peanut-Sesame Dressing

Blend 1 tbsp peanut butter into the dressing for a Southeast Asian-style flavour.

Useful Equipment

Small frying pan – for toasting sesame seeds.
Pestle and mortar – ideal for grinding sesame seeds to the right texture. I find spice grinders not as good but they do work if you’re careful. You could also use a rolling pin to crush the sesame seeds.
Whisk or small blender – to emulsify the dressing.
Glass jar or bottle – for storage.

What do you serve with a Japanese salad?

Salad dressing are a Western inspired ingredient in Japan. They are used to make some of the most popular salads around. I suggest making a salad, using your greens of choice with this Japanese salad dressing and serving your salad with a good Japanese main course.

I have a lot of popular options for you including Chicken Katsu Curry, Japanese Chicken Curry, Japanese Beef Curry, Curry Doria, Chicken Teriyaki, Chicken Yakitori and Tonkotsu Ramen.

Storage and Serving

Storage:

Store the dressing in a sealed glass jar or bottle in the refrigerator for up to 5 days.
Shake or stir before each use as natural separation may occur.

Freezing:

Not recommended — freezing changes the texture of the mayo and sesame oil.

Serving leftovers:

This dressing is served cold or room temperature. If it thickens in the fridge, let it sit for 10–15 minutes before using or stir in a teaspoon of warm water to loosen it.

Top Tip

Always use toasted sesame seeds — Raw seeds have a mild, grassy taste but toasting releases rich, nutty oils essential to authentic flavour.

FAQ

Can you use tahini instead of whole sesame seeds?

Yes! Substitute 2 tbsp tahini for the toasted sesame seeds. It’s smoother and easier to blend, though slightly different in flavour and texture.

What can you use instead of rice wine vinegar?

You can use apple cider vinegar or white wine vinegar as a substitute, though rice vinegar gives the mildest and most balanced tang.

Can you make this Japanese salad dressing without mayo?

Yes. Replace mayo with silken tofu, Greek yogurt, or blended avocado for a creamy but lighter version.

Why is my dressing separating?

Natural separation is normal. Just shake or whisk before serving. To help it emulsify better, add a little more mayo.

Want to try more Japanese Recipes?

Here are a few I think you might already know and love:

Have you tried this Japanese Salad Dressing recipe?

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Yield: 4 to 6

Making Japanese salad dressing like this at home is quick and easy. It takes less than 10 minutes and tastes fresher and more aromatic than any bottled version.

Prep Time 5 minutes

Cook Time 4 minutes

Total Time 4 minutes

Ingredients

3 tbsp toasted sesame seeds
3 tbsp Japanese mayonnaise (such as Kewpie; regular mayo works too)
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp sugar or honey
1 tbsp sesame oil
1 tbsp mirin (optional)
1–2 tbsp water or milk (to thin as needed)
½ tsp grated ginger for a zingy note
1 clove garlic, finely grated
½ tsp white miso paste for umami depth

Instructions

In a dry frying pan, toast the sesame seeds over a medium heat until golden and fragrant. This should take about 2 to 3 minutes. Stir often to prevent burning. Transfer to a plate to cool slightly.
Use a spice grinder or pestle and mortar to coarsely grind the toasted sesame seeds. We want some of the seeds to be a fine powder while other seeds remain coarsely crushed.
In a mixing bowl, combine the ground sesame seeds, mayonnaise, soy sauce, rice vinegar, sugar or honey, sesame oil and mirin.
Whisk until the dressing is smooth and creamy. If you feel it is too thick, add a drop of water to milk.
Taste the dressing and adjust the flavours if needed. Add a little more vinegar for tang, soy sauce for salt or sugar for sweetness depending on your preference.
For the best flavour, refrigerate the dressing for at least 30 minutes before serving. This allows the sesame aroma to develop beautifully.