My mother taught me this recipe.Since it's a simple, basic Japanese dish, I'm posting it as a record for my daughter.Parboil the spinach briefly in a generous amount of boiling water.If you use ground white sesame seeds, you'll have goma-ae. Recipe by Hitomi

This is a recipe my grandmother taught me.Be sure to thoroughly squeeze the excess water from the parboiled spinach.See the other recipes in my Grandma's Recipe Series■ Grandma's Recipe for Spinach with Sesame Seeds Recipe by ayabian

I used handy and cheap frozen spinach and tossed it with sesame seeds.This recipe also works with frozen asparagus or green beans. Of course, you can use boiled vegetables, too. For serving 3-4. Recipe by Mokobu- mama

This is the recipe I came up with while trying to get my child, who hates Japanese spinach salad, to eat it.It tastes good with plenty of sesame seeds. Recipe by Pukuttopukumaru

・ While spinach is a winter vegetable, it's generally available year-round to enjoy as a seasonal dish at any time.・The ceramic bowl shown in the photo is a Mishima rice bowl made by Mutsuhiko Shimura.It's a perfect size for side dishes, and the natural pattern, gloss, and deep green-tinged color make it an attractive dish for colorful items.・ When parboiling the spinach, if the leaves are boiled for too long, they will lose their texture, and the color will darken.・ To drain the excess water from the spinach, after parboiling, thoroughly squeeze the excess water with your hands. If it's too watery, the flavors will not hold. For 2 servings. Recipe by Ta-Ke-O

You can easily make this if you have some sesame seasoning in stock You only need a little for a pronounced flavor, so it makes a good bento dish or extra side dish.Mix the seasoning in a little at a time, checking the taste as you go. Recipe by Heartful Kitchen Rei

The spinach namul is a staple for bibimbap. When spinach is in season, I make this often. If you keep a stock of garlic-flavoured sesame oilin your fridge, you can make seasonal vegetable namul anytime.It is important not to squeeze the spinach too hard! You will have juicy and tender spinach. Soy sauce darkens the colour, so just add a tiny bit to season with. Since the size of 1 bunch of spinach depends on the season, adjust the seasonings to taste. Recipe by Heartful Kitchen Rei

My son is not fond of vegetables, but I saw him once dipping spinach in the mayonnaise that was on a salad that was also served, and thought that he might eat spinach with mayonnaise. I made this and it was a big success.Try adding crabsticks or chikuwa fish paste sticks instead of the hanpen fish cakes. Recipe by JUNSEI mama

My favorite of the sides dishes my mother used to make is this spinach with black sesame sauce. I learned the recipe from her, so I'm writing it down so I don't forget it.Grinding the sesame seeds very well in a grinding bowl just before mixing them in makes a big difference to the aroma. Recipe by Kichiri-monja

This is my daughter's favorite.

I made this for a green bento filler.Be careful not to overdo the soy sauce. Adjust to taste. Recipe by Ayumin

Standard boiled spinach is fine, but it can get old from time to time, and my family members won't eat much.But with a splash of sesame oil, everyone gobbles it up.If you chop the spinach, you don't have to use as much water when parboiling. Briefly parboil for about 20 seconds. If you boil it for too long, it will turn mushy. For 3 to 4 servings. Recipe by Ichigo latte