I wanted to make a simple, but delicious salad, and I did.Adding the seasoning ingredients in the order of soy sauce, sesame oil, vinegar, allows the soy sauce to blend into the natto and maintains the flavor of the vinegar. Recipe by Akai denwa

I wanted to eat something tasty and nutritious.A soy sauce-based dressing goes well with this!The amount of sesame seeds depends on your taste, but I recommend a lot. Recipe by Purobansu

This is a salad variation of my mizuna toast. I served this to my husband and son who don't like store bought dressing, and they loved it! Ever since, this is a standard salad when I don't have much time.The key is the crumbly texture of the tempura crumbs!I use store-bought tempura crumbs or agedama.The tomatoes are just for the color. This salad is already tasty with mizuna greens. For 3 servings. Recipe by Harukomachi

I like natto, so I added it to the vegetables I usually eat to make them really healthy.Nothing to speak of. This is a very easy recipe. Recipe by kurukurumin

I wanted to make something different from the usual mizuna salad with tofu!*Serve with lots of dip! Make sure to mix well before eating.*The dip is well-flavored to accompany the vegetables, but you can adjust the seasonings to your liking. For 2 servings. Recipe by yasu-pooh

I received some really fresh mizuna greens and daikon radish as a gift! So I wanted to try them out raw first.Dry the vegetables very well. Then, just mix and that's it! Recipe by Umi mama

I wanted to eat mizuna and tuna salad. The sesame oil, ponzu sauce and mayonnaise dressing was delicious than I expected. Recipe by OyukarinO

I wanted to eat a Japanese-style salad with lotus root, which I love.For the lotus root, boil it but make sure that it still retains its crunchy texture.The mizuna is optional. Recipe by *sarasa*

I had some harusame glass noodles, but too little to turn into a soup or salad...so I tried deep frying them to use in a salad.If you try to shred the chicken breast while it's still hot, not only will your burn yourself but the chicken will dry out. Let it cool down with the plastic wrap still on, and it will remain moist. Deep fry the dried harusame glass noodles - don't soak them in water, or you'll have a disaster! In order to take full advantage of the crispy texture of the noodles, fry them just before serving. For 2-3 servings. Recipe by Chibikoro

I eat this for dinner on the days that I don't have rice.I couldn't satisfy my taste buds with cold tofu on its own so I always add natto and vegetables to give the dish some flavor.I really like Riken brand's Uma-shio dressing as a low-calorie dressing.Thanks to the garlic flavour in this salad, you'll feel full and satisfied.How about dressing this salad with shiso leaves, Chinese-style or onion-flavoured dressings instead? Try a different dressing everyday. Recipe by yakopuyo

I bought a ton of mitsuba when it was cheap, so I thought up recipes that I could use them in.Please try different types of nori in this recipe. My family loves having Korean style nori the best in this salad! For 2 servings. Recipe by EnjoyKitchen

Pretty much everybody knows this salad in Hawaii.It's actually supposed to be watercress, but I don't really like it and can't bring myself to eat it. I saw my friend make it with mizuna and so I took that tip from her. It's also good with cooked Spam. Recipe by Great3