My friend was eating okra dipped in mayonnaise so I tried making a more refined version.I use extremely salty homemade umeboshi.Adjust the taste according to your preference. Recipe by *Yuki*

I made this when I was out of dressing. It was really good, so I've been relying on it ever since.This is also good with mizuna greens or green bell peppers instead of cucumber.If you leave it standing for too long the tofu will start to exude moisture, so I recommend making it just before you plan to eat it. For 2 servings. Recipe by naganyo

This is a type of food they would serve at izakaya restaurants at first as an appetizer.

An easy dressing made using everyday ingredients. See where I used it on a tomato salad.No hints in particular. Just be sure to chop the umeboshi well to turn it into a paste. Leftover dressing can be stored in the jar you used to make it in. Use up within a week or before the oil turns rancid. For a quantity that is easy to make. Recipe by Mawaru7

I wanted to eat my homegrown myoga ginger like this. I prepared our family's usual microwaved eggplant dish with our favorite flavors.I used large eggplants. If you use thin ones, you may have to use two or three.Heat the eggplant until soft, so that the flavors absorb well. Recipe by KT121

I always wanted to try this.

This is a recipe I came up with when all I had in the fridge was eggplant, myoga ginger, and cabbage. You can use this versatile sesame oil-based dressing in steamed dishes or with tofu, meat, white fish, raw fish, or seasoned spinach, so why not prepare a batch?This is also delicious served chilled. It you have time to make it in a steamer, it will taste even better. Recipe by HaradaKiTN

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 wanted to come up with a fried recipe using olive oil since I bought a big bottle. My family loves eggplant, so I tried using that.The eggplants will be crispy on the outside and soft and creamy on the inside if fried, so I recommend it. Use whatever vegetables you like in the salad. For 3-4 servings. Recipe by Renbasu

I had some leftover olive oil.If lumps of wasabi remain it will be really spicy, so make sure to dissolve the wasabi completely with a whisk or fork. For 1/2 a jam jar's worth. Recipe by Sharabi

I wanted to make a light and refreshing salad!Use plenty of shiso leaves. For 2 servings. Recipe by Teroron

This is very easy and quick recipe. Adjust the sweetness and saltness of the sesame dressing. We can enjoy this both while they are hot and after getting them cool.