I am obsessed with ordering side salads at sushi restaurants. Not because I feel the need to keep my body running with leafy greens, but because I love that damn ginger dressing. I’ve tried to make it at home before, never quite getting it right, until I stumbled on the secret while trying to make a dipping sauce.

The key, my friends, to an uncanny dupe of that addicting, sweet, gingery dressing is pickled — not fresh — ginger.