As long as you have some homemade sesame sauce on hand, you can cook this up in an flash You only need a small amount to flavor, so it's super convenient as a bento item or times when you need one more side dish.It's easy; all you have to do is toss the ingredients together. Recipe by Heartful Kitchen Rei

I love sesame dressings! I used golden sesame seeds but feel free to use white or black ones if you prefer.You can whip this up really quickly in the microwave and the food will still retain its nutrients. I used a microwave set at 700 W. For 3 servings. Recipe by Kanon mama ('-'*)

I suddenly came up with the idea for this recipe as I was making a Tosa-style stew.Step 3: don't overcook the peppers. Recipe by Yuuyuu0221

My mom used to make this for my bento lunch to school. Try Japanese green bell peppers if you can find them. Even richer in flavor!

I just made something for my bento that was easy and quick.You can eat peppers raw, so you don't have to heat it too much.Adjust the amount of seasoning to your liking. Recipe by Mitsuko nesan

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

For times when you need one more green side dish item. Made in an instant, this nutrient-rich dish with sesame seeds goes very well with any main dish--fish or meat. Eat plenty of greens and be full of vitality.Be sure to thoroughly squeeze out excess water. You can sprinkle the sesame seeds without grinding them, but lightly grinding them leaving some of the seed intact lends a bold aroma. Single-use packets are handy. That way, the seeds are always fresh. ◎ Recipe by pink.lemonade

My mother used to make this for us a lot. It's so light, and I've always loved it.Be sure to squeeze off all the excess moisture from the bean sprouts. If you marinate them for a while in the refrigerator and let the flavors blend together really well, they'll be even more delicious and refreshing. For 1 bag of bean sprouts (200 g). Recipe by Gomamaron

・ 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

I made this recipe to use up some green peppers that didn't fit in the refrigerator. I decided to boil it into a yummy dish.If possible, use freshly grated ginger to enjoy its aroma to the fullest. In Korea, people mix this with their hands, and add sesame oil after it has been seasoned. Recipe by meg115

I measured the ingredients I use for the cucumber with sesame seeds I make all the time to turn it into a proper recipe.I removed the seeds from the cucumber to enjoy its crispy crunchy texture, but you can omit that step if you like. Recipe by Snow*Love

Sometimes I crave for the sesame flavor... This stir fry is so simple and yet tasty. Pechay, garlic and sesame oil go so well together. Good for you too!