Japanese Ginger Dipping Sauce from Epcot 1- 1/2 tablespoons ginger root, fresh, coarsely cut 2 tablespoons onion, coarsely chopped 2 tablespoons water 1 – 1/4 inch slice lemon 1 cup soy sauce (I used low sodium) 1/4 cup rice wine vinegar 1/4 cup oil (I used canola but any oil can be used) 4 sprigs fresh parsley This yields 2 – 1/2 cups so it’s a good idea to divide it up and freeze it. Subscribe to my Youtube channel http://bit.ly/1HUugUo FOLLOW ME HERE Truth Social: @writersblock15 Facebook: www.facebook.com/cinnamonsweetshoppe www.facebook.com/wendygail15 Pinterest: www.pinterest.com/wendygail15 Twitter: @writersblock15 Instagram: cinnamon_sweet_shoppe Youtube: youtube.com/cinnamonsweetshoppe Rumble: @cinnamonsweetshoppe MeWe.com : wendygail2 Gettr: @writersblock15