I had chrysanthemum leaves in a salad at a restaurant, and it was tasty.It's important to use fresh and tender chrysanthemum leaves. For 2 to 3 servings. Recipe by Mokuren

I sort of just came up with this on my own without any references.Make sure to properly drain the apple and chrysanthemum leaves. Use a paper towel or a colander, anything that works. Please make sure to crisp the chrysanthemum leaves in the refrigerator before use, too. If you cut the apple sticks thicker they'll be juicier and tastier.You can use mizuna, Chinese cabbage or regular cabbage instead of chrysanthemum leaves if you like. Recipe by Miyakojika

While I love the taste of spinach or komatsuna namul, I also love the rich fragrance of chrysanthemum leaf namul. I've been making this whenever they are in season.Season with salt and sesame seeds to allow the flavors to absorb into the greens, then coat in sesame oil to seal them in. For 2 to 3 servings. Recipe by Maronkafe

I have recently taken to raw chrysanthemum greens and Chinese cabbage, both of which are usually served cooked. I saw a recipe for chrysanthemum greens and octopus with an umeboshi sauce in a magazine, tried it out and loved it! But octopus is expensive, so I came up with this recipe for a refreshing, everyday salad with nori seaweed for flavor. It's great in the summer, but chrysanthemum green leaves are more tender during their peak season, which is winter.Adjust the seasoning depending on how much chrysanthemum greens you have and the size of the umeboshi plums. I like the dressing better with more sesame oil than vinegar. For the nori, I usually use plain, but you can use flavored or Korean nori seaweed instead. The salad is great when eaten right after mixing, but it's just as good if you leave it for a while and the leaves have wilted. Recipe by emmy129

This is a delicious mozzarella salad that uses a fruit in season in the fall instead of tomatoes.Use a firm 'seedless' type persimmon. If the persimmon is too ripe and soft, it'll be hard to slice. This is lighter tasting than a tomato caprese, and fits well into Japanese meals. For 3 to 4 servings. Recipe by Annzoo

I wanted to make a simple and healthier Autumn-style salad. I also like the combination of persimmon and yogurt, so here's another variation with sweet potatoes.This recipe was quite well-received, so I'm adding these notes:*I updated the amounts of raisins and walnuts. With this amount, it should be about 34 kcal per serving.For Step 2, watch over the potatoes and adjust the heating time accordingly. Add as much maple syrup as you like. (The sweet potato and persimmon are already naturally sweetened). I used raisins when I combined the ◎ ingredients, then also used some for garnishing. Increase the amount of mayonnaise to your liking. For 2 servings. Recipe by rose12

I love sesame oil! With this recipe, I've become able to enjoy eating chysamthemum greens, which I hadn't really liked before.You heat the sesame oil before pouring it on the greens, to be careful not burn yourself. Recipe by Mikapachiko

In Japan, persimmons start bearing fruit in the autumn.Japanese persimmon is delicious to eat as it is, but it is also delicious to eat with salad with tofu.

Since I love the refreshing taste of shiso, I tossed the leaves with a crispy potato salad, and it was a success.Slice the potatoes finely to produce a crisp texture and cook them for a short time. For 2 servings. Recipe by Derarosa

My husband brought home a lot of mizuna greens from his parents' house, so I wanted to eat them up while they were still fresh.I used umeboshi that were soft and a little sweet.If you crush the sesame seeds between your fingertips while mixing them into the sauce, it brings out the aroma. For 2 servings. Recipe by *Anna*

This Chinese Salad is fresh, crunchy, and full of flavor. Made with crisp vegetables and a light, savory dressing, it’s a refreshing and healthy dish. Perfect as a side or a light meal, it’s simple to make and delicious to enjoy!

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