dapted from Yumiko Kano

Time: 20 minutes

Salt
10 ounces green beans, strings removed
1 inch-long piece ginger
2 tablespoons light (sweet) miso
 1/2 cup shelled walnut meats
 1/2 teaspoon soy sauce, or to taste.

1. Bring pot of water to a boil and salt it; blanch beans in water until they are bright green and just tender, about 5 minutes. Drain and refresh in cold water, then drain again. Place in a serving bowl.

2. Grate ginger over bowl, then place in small fine strainer and press out juice, about a teaspoon. Combine ginger juice with miso, walnuts, 2 tablespoons water and soy sauce in blender and blend until smooth, stopping machine and scraping down sides if necessary. (You may add a little water or soy sauce if mixture is too thick.)

3. Toss beans in sauce, and serve at room temperature.

Yield: 4 servings.