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

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 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

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

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 wanted to eat tofu salad but I didn't want to add dressing, so I used my favorite sesame oil, bonito flakes, and shredded nori as a topping.Make this quickly whenever you're feeling lazy. Recipe by hyousa

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

I saw several versions of this salad. It's getting common home cooking in Japan. They sometimes called "Tofu Caprese"😆. You can use olive oil and basil, sesame oil and shiso, or like this. My daughter loves sesame oil and tofu, so this is a staple to us🙂

Tofu Salad

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 my "super-lazy salad" that I eat quite frequently. Tofu and mentsuyu somehow go really well with cabbage. I wanted to share one of my healthy recipes with you guys.It's better to chop up the cabbage rather than shredding it!Since it's done in a flash, try prepping the tofu just before serving. It'll taste better that way. Please adjust the seasoning to your liking. If it tastes too plain, add a little more mentsuyu to adjust. Recipe by Pabuchan