When I tried making a salad with ingredients in my freezer, I ended up with a seafood salad! It tasted great anyway, so I uploaded the recipe.Since the crab sticks and shirasu already contain an ample amount of salt, don't pour too much ponzu. Recipe by uzu1118

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.

I made a variation of this side dish with Mixed Komatsuna and Boiled Eggusing bean sprouts and wakame seaweed. It's an inexpensive recipe that you can make with ingredients you have on hand.Try adding some thinly sliced carrots for color. Mix the carrot with the bean sprout on the same plate and microwave. Instead of mixing everything together, leave some things to put on top as accents to make it look more appetizing. When you have lots of toppings, add some extra seasoning. For 3 to 4 servings. Recipe by miyuki12

In my garden, I harvested tons of cucumbers and tomatoes! Although I use them daily in salads and salt-cure them, I got bored of the same prep. Adding wakame seaweed makes this super tasty! A bit of ham also makes this even tastier.-I used Ninben's 3x concentrate mentsuyu.-This is also good with okra!-Adding perilla leaves and myoga ginger give this an adult taste!-Squeeze out excess water from the reconstituted wakame seaweed.-Blending right before serving gives the cucumbers a succulent bite. On the other hand, if you let it sit, the flavors will blend well (although it will become watery). Prepare it as you like! Recipe by moj

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.

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

The cucumbers are freshly harvested this morning!

I love this salad!

I made it to replace a school lunch (it was bang bang chicken) for my daughter, since she's allergic to sesame seeds.I made it light since the main dish was pepper steak.It's easy, tasty, economical and goes well with any type of dish.Drain the water off very well!!In Step 2, the easy way to drain the cucumber is to pour out the water from the plastic bag opening.Pat dry the bean sprouts and wakame in Step 4 after drain them in a strainer.Drain the canned chicken tender in Step 5 by securing the meat with the lid and pouring out the liquid by tilting the can. Recipe by Shishi88

I wanted to create a well flavored salad that would work as a drinking appetizer or with rice.Step 5: Don't move the eggplant or shishito peppers too much.Just cook then patiently on both sides. They are 'pan fried' rather than 'stir fried'.Don't slice the eggplant too thinly. They'll be juicier if you slice them thickly. For 3 to 4 servings. Recipe by Poron526

Since I had leftover octopus.Nothing in particular. Recipe by ki3181