Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Combine vinegar, tamari, sugar, ground ginger and dry mustard into a cambro (for use with an immersion blender) or into a vitamix blender.
Blend, while constantly attended, until thoroughly combined and sugar dissolves, about 2 minutes.
While blending, form a swirling vortex and add canola and sesame oils in a thin steady stream until all oil is incorporated and fully emulsified, about 2 minutes.
Add pepper. Pulse gently for a few seconds, just enough to evenly distribute the pepper throughout the dressing. Taste and adjust seasoning as needed.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.
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