I came up with this menu to enter into a contest, with a particular emphasis on food that helps to make skin beautiful.Grind up the sesame seeds after toasting them for the best flavor. By grinding the seeds well, you increase their nutrition value, since they become easier to digest! You can also use this dressing for goma-ae (vegetables etc. with sesame sauce) dishes! For 2 to 3 servings. Recipe by iano

The burdock root pickles I bought were delicious, so I made my own.After experimenting a lot, I settled on this recipe.Only cut as many of the burdock roots as you are going to eat, and leave the rest to marinate. They will continue to absorb the seasonings (if they get to the stage where you feel you don't want the flavor to get any stronger, pour off the liquid and return to the fridge).Step 3 might be a bit of a pain, but pounding the roots one by one means that they crack evenly and thus absorb the same amount of flavor when soaked. Recipe by ai mama

I want to eat even a small amount of carrot every day, so I've been experimenting with various small side dishes using grated or shredded carrot.I used a vegetable slicer that can shred carrots into 1 mm pieces, so they were cooked in Step 2 in just a minute or so. If your shredded carrot is a bit thicker, your cooking time may differ. Stir fry the carrot until wilted. For 2 servings (small sides). Recipe by FarmersK

It's a simple solution to someone who has not much time to make a meal. A delicious dressing, quick-cook pasta, use of an oven, and it makes for a really delicious kid-friendly meal. The dressing can be used for salads and anything else in the future too!

I tried making a goma-ae (vegetables with sesame seed sauce) with shio-koji and it was delicious, so I tried this too.Please adjust the amount of shio-koji to taste. For 2 small bento portions. Recipe by Mitsuko nesan

I came up with a kinpira-style dish simply made with carrots. ♪In step 3, it depends on the strength of your stove, but simmering for around 2-3 minutes should be about right. (Regardless of how much sauce is left, if you check on the hardness as you go, they won't turn out too soft.) Recipe by Milis

Crab sticks go well in stewed dishes. They help create a tasty broth.Start out with 1/2 teaspoon of usukuchi soy sauce, then adjust the amount to taste. For 2 servings. Recipe by Hiyokosan

Our family loves iri-dofu scrambled tofu. so I thought up this easy and delicious tofu dish.I kept the flavors light, so please add more salt to taste.If you like add some shichimi togarashi red chili pepper mix too. Recipe by kurukurumin

I created this recipe to use up carrots.In Step 2, turn the heat between medium to high during cooking. Adjust the amount of white sesame seeds (or ground sesame seeds) to your liking. Recipe by EnjoyKitchen

I wanted to use up some leftover daikon radish and carrot. I used ponzu sauce for a refreshing flavor. It's a tasty, light way to enjoy a bunch of vegetables.I used a thin daikon radish.Please adjust the seasonings to your taste. For 2 servings. Recipe by annnnn

I used the leaves from two bok choi to line a terrine, so I was left with the succluent stems to make my lunch... This is what I made. It's that simple, I made it without a wok, just a pan I had lying in the cupboard. Note to self...get a new wok! :)

I wanted to come up with a healthy and light side dish using carrots, so I added some vinegar and soy sauce. It was tasty, and became even more fragrant with the ground sesame seeds.Be sure to mix the boiled carrots into the ■ ingredients immediately after they are cooked. If they are already cool, they will not absorb the seasoning as well. Recipe by FarmersK