This is a great sauce for brown rice, and other grains as well as vegetables, fish and chicken. It’s easy to make and will stay in your refrigerator up to three weeks.

• 4 cloves garlic, minced Toasted sesame oil, enough to coat pan Kombu (about a 3″piece)
• 4 cups water
• 4″ section of grated ginger
• 2 Tbs miso Sesame Tahini Sauce

Simmer Kombu in water for 10 minutes. Set aside. Saute garlic in the toasted sesame oil on low until brown. Stir to prevent burning. Add Kombu broth and bring to boil, then simmer for about 5 minutes. Dilute the miso in a 1/4 cup of water. Add the miso and the ginger juice. Simmer for 2 minutes to blend flavors. Do not boil miso. Add the tahini, stirring in well, to thicken the sauce.