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 just came up with this.Don't mix the umeboshi in at the start. You can add as much as you like. It's also nice with shiso leaves instead of green onion. Recipe by Yuuyuu0221

This is a old favorite side dish at my parents' house. We have it a lot alongside rich or spicy dishes like curry rice and gyoza dumplings or oily foods.Use silken or firm tofu, whichever you prefer. If you leave the tofu in water for a while the beany smell will lessen, making it easier to eat. You can use green shiso dressing instead of ponzu sauce. In the summer, some cubed tomato is a delicious addition. Please adjust the amount of ponzu sauce depending on the size of the tofu block. Recipe by cureo

This easy dish is very delicious. You can enjoy it as a side dish or appetizer. For the tofu you can either fried, seared, grilled or stove top cooked without oil. I do mine with the last option. Cook it without oil. You can make it either spicy or not spicy. But I prefer the spicy one. So let’s check out the recipe.

I was craving a salad perfectly suited for summertime.Adjust the amount of wasabi to taste. If you prefer a sharp taste, I recommend adding more. Recipe by uzukaji

I wanted to eat something tasty and nutritious.A soy sauce-based dressing goes well with this!The amount of sesame seeds depends on your taste, but I recommend a lot. Recipe by Purobansu

When I want to eat avocados, they are not usually ripened enough, then I sometimes miss the perfect time to eat them, so I experimented with sashimi-style dishes and many other dishes, and finally I came up with this recipe that's satisfying.If the diced tofu and avocado are too large, the flavours won't evenly blend in, but if you cut into smaller pieces, the flavours will blend evenly. Recipe by Sayaguri

I had a craving for something light and refreshing, so I tossed this together. It was so tasty and a big hit.Be sure to chill it well before serving. Feel free to dress it up with your choice of toppings.It also tastes great with natto (fermented soy beans). Recipe by Purinchan

I often use atsuage instead of meat in salads. Astuage is deep-fried so it has a rich taste, and unlike normal tofu, it won't make a dish watery. Marinate it in the sauce before you add it to the salad, as atsuage itself is quite bland.To help it absorb the sauce, it is essential to remove the excess oil first. Atsuage goes well with mizuna and mitsuba in salad.Prepare the atsuage→ carrot → komatsuna in that order.Allow the atsuage to absorb the sauce before you add it to the salad!Do not overcook the komatsuna! Its refreshing and crisp character is the key to this recipe.If you use silken atsuage, it will be difficult for it to hold its shape. For 4 servings. Recipe by moj

I love salad with mizuna greens, but my sons don't like sour dressing. That's how I came up with this way to eat them without a tartdressing.Be sure to remove excess water from the mizuna greens. Toss with the dressing before serving. Recipe by Harukomachi

I eat this for dinner on the days that I don't have rice.I couldn't satisfy my taste buds with cold tofu on its own so I always add natto and vegetables to give the dish some flavor.I really like Riken brand's Uma-shio dressing as a low-calorie dressing.Thanks to the garlic flavour in this salad, you'll feel full and satisfied.How about dressing this salad with shiso leaves, Chinese-style or onion-flavoured dressings instead? Try a different dressing everyday. Recipe by yakopuyo

I came up with this low-cost, easy-to-make dish that uses tofu and daikon radish sprouts, two inexpensive ingredients.For a nice touch, sprinkle with white sesame seeds before serving. Recipe by Mekadokku