I received yuzu pepper paste as a present and made this with it instead of pepper.I also tried it with sesame oil, but the yuzu pepper tasted better with olive oil, so I settled for this recipe.It's delicious if you drain the tofu properly and use shio-koji tofu.Water will come out of the tomato, so it's best to mix it in just before you eat it.In winter, I use yuzu peel in other dishes and keep the juice for this. If you don't have it, just use lemon juice. For 2 servings. Recipe by Garumeri

I bought some delicious miso and yuzu pepper paste, so I used them to season this avocado dish.For best results, use canned tuna packed in oil.Drain the tofu very well. For 2 servings. Recipe by cafe0305

When bean sprouts are cheap, I tend to buy a lot of it but it goes bad quickly, so I made a salad so I could use them up. I added aburaage, which I had in the refrigerator.Be sure not to overboil the bean sprouts! Just blanch them in order to retain their crunchy crispy texture.Adjust the amount of mayonnaise and soy sauce to taste.If you add too much mayonnaise, the salad will get soggy, so watch for that. Recipe by Ri-ka

I had leftover yuzu-kosho so I made some dressing with it and created this recipe.Adjust the amount of yuzu-kosho paste and vinegar to your liking.Add some salad cress and it will add a pepperiness to this dish. Recipe by EnjoyKitchen

I used leftovers in the refrigerator to make a salad to accompany drinks.The amount of salt in the yuzu pepper paste and mentaiko depends by brand, so adjust to taste.Make sure to adjust the mentsuyu (from 1 teaspoon) as well. Serve with your favorite vegetables. Recipe by putimiko

I wanted to add something different to my usual avocado salad.Taste first and adjust the wasabi to taste. Recipe by usaco3

I had a dish like this at an izakaya (Japanese gastropub), and I couldn't forget the taste. I tried to recreate it with some modifications.This recipe tastes delicious with salmon instead of tuna too. No hints in particular. This recipe is very easy and foolproof but make sure to choose well-ripened brown avocados to avoid hard ones. Recipe by *sizuka*

I've been making this for ages. As soon as I envisioned the ingredients in my head I came up with this flavor combination and recipe.I always just eyeball the ingredients so I didn't put in any specific amounts. Just put in approximate amounts. Put in less mayonnaise than soy sauce. It's better if you put in plenty of bonito flakes. If you're on a weight loss diet, use reduced-fat mayonnaise. For 2 to 3 servings. Recipe by Raichi

Wakame seaweed has great nutrients, so I like to add it in my cucumber salads! If you don’t have the koji, you can substitute with a little bit of miso and soy sauce.

I came up with a healthy recipe, which contains a lot of nutritients and that's especially good for women.Lightly flavouring the hijiki seaweed is key.It helps the hijiki seaweed absorb the ponzu better.You can substitute mizuna with lettuce, and it's still delicious. Recipe by Poron526

I had this at an izakaya (Japanese gastro pub) once and really liked it, so I tried making it.Use ripened avocados. Cream cheese is the best for this. For 2 servings. Recipe by Pukuchan

I looked everywhere but couldn't really find a recipe to the exact Wakame salad served in Japanese restaurants and especially those specializing in Sushi. So, I did my best to replicate it. It took me two approches of trial and error but I think I got it right.