Ginger dipping sauce: In a blender or food processor, whirl 1/4 C. coarsely chopped white onion, 1/2 C. peeled, coarsely chopped ginger, and 1/3 C. peeled, coarsely chopped sweet apple (such as Red Delicious), scraping sides of bowl as necessary, until smooth. Add 3/4 C. soy sauce, 6 T. rice vinegar, 1 1/2 T. Asian sesame oil, and 1/4 C. sugar. Whirl until smooth. Serve immediately or cover and chill up to 1 week. Whisk before serving. Makes about 2 cups.

Mustard dipping sauce: In a blender, whirl 3/4 C. soy sauce, 2 T. water, 1/4 C. dry mustard, 1/4 C. toasted sesame seeds, and 1/4 C. sugar until smooth. Stir in an additional 1/4 C. toasted sesame seeds. Serve immediately or cover and chill up to 1 week. Whisk before serving. Makes about 1 1/3 cups.

Ponzu dipping sauce: In a 2- to 3-quart pan over high heat, bring to a boil 1/2 C. sake or dry white wine, 1/2 C. mirin (sweet rice wine; available in supermarkets), 1/2 C. soy sauce, 1/2 C. rice vinegar, and 1/4 C. dried bonito flakes (optional; available in Asian markets); if omitting bonito flakes, combine all other ingredients in a bowl and chill. Lower heat and simmer 15 minutes. Strain and chill until cold, about 1 hour. Stir in 3 T. lemon juice. Serve immediately or cover and chill up to 1 week. Makes 2 cups.