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Ingredients:
- ½ inch of ginger, grated
- 2 cloves of minced garlic
- 3 tablespoons white miso
- 2 tablespoons rice vinegar (or brown rice vinegar)
- 2 tablespoons mirin (Japanese rice wine)
- 1 table spoon Dijon mustard
- ½ teaspoon ground mustard seed
- 1 tablespoon tamari
- 2 tablespoons water
**Dip will be available to sample at CSA pickup. Recipe courtesy of Shareholder Tanya Rotenberg
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