This is a simple dressing. All you have to do is mix the grated daikon radish with the other ingredients. Try to use safe, organic veggies if possible...When you are feeling under the weather, have lots of grated daikon. It'll make you feel better. In natural healing, it's common to add grated radish to hot bancha tea.You can strain the juice out of the grated daikon if you like. It's up to you.If you are straining it, reduce the amount of soy sauce. If you don't mind a little oil it's nice mixed with a little flaxseed oil It's healthy. Recipe by Mikikimiki

Grilled potatoes with lime mayonnaise was beautiful.Refreshing citrus taste.Served with sole fillets and salsa

When grated, the grated daikon radish becomes translucent, resembling sleet(mizore), therefore we call the dishes with the grated daikon dressing, "mizore-ae (dressing)". Mixing the grated radish into the broth makes a refreshing sauce that lightens the fried vegetables.

I always have leftover trout because I love rainbow trout sashimi and buy too much.I created this dish with leftover trout.Taste the dressing when you mix the seasonings.When you add the dressing to Step 3, first use 2/3 of it, and taste. If you need more, you can always add it later. For 4 servings. Recipe by yakopuyo

I tried making homemade dressing for cold shabu-shabu with shio-koji.The sharp taste of daikon radish differs depending on the season, so please adjust the amount of the seasonings to your liking. For 2 servings. Recipe by Hokkori-no

My kids won't eat dried sweet potato, so I always end up with a bunch left over when we get them as gifts. I wanted to try to find a way of cooking them into meals to use them up. With this recipe, even my kids will happily chomp them down.You don't have to toast the dried sweet potatoes if you don't want to, but they will be hard, so be careful when cutting them. Other than mizuna, you can also use green peppers, green beans, or julienned cucumbers. Recipe by Heartful Kitchen Rei

I vary our salad everyday with different combinations. If you don't have sweet chili sauce, you can make your own!If you let this sit awhile the daikon sprouts will get soggy, so eat it right away. It's important to dry the ingredients well before tossing for a delicious taste. Recipe by Heartful Kitchen Rei

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

It's very useful to stock this dressing. You can mix this dressing with fresh salad, grilled and fried meat, fish, and anything! It will stimulate your appetite. It can be saved for ~3 weeks in the fridge.

Cucumber has a lot of moisture, so adding boiled egg helps to release water. It leaves the flavor of egg, at the same time, giving body to the taste and a plain flavor.

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 made a dish with some chikuwa and an assortment of sprouts I had in the fridge, and it turned out to be one delicious dish.You can use pea shoots, daikon shoots, or even potherb mustard (mizuna) in place of the assorted young sprouts. In order to keep the crunchy texture, make sure not to over-boil (I blanched in 10 second intervals). The chikuwa will become softer if placed in hot water, and will soak up the seasoning better. Recipe by Usagi no Cima