I wanted to make something delicious from kumquats, so I made them into a salad.Microwaving the kumquats in the sugar and vinegar gives them an even more pronounced sweet-sour flavour and softer skins, making them easier to chew.Because tuna is quite salty, I didn't use a lot of mayonnaise, but you can add more to taste. Recipe by Kaorinoyama

Raw daikon radish helps you digest oils and proteins and also treats your sore throat and hangover. It's good for you. I try eat Daikon for digestion when I have things such as Tempura, Shabu-Shabu, Yakiniku or Tonkatsu. I used canned tuna this time, but you can use imitation crab meat instead. Here's my recipe. *If you can't find daikon radish at store, you can use sweet turnip. It tastes similar.

I thought of this recipe to consume the daikon radish we harvested from our vegetable garden.Water will seep out of the daikon once the ingredients are added, so make this just before serving.I think it's better if you add enough wasabi to taste the bite. Make sure not to add too much soy sauce. ♪ Recipe by Kohatenhaha

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

You can eat a lot of daikon radish in this salad.The water draws out of the vegetables, so add the piping hot sauce right before eating. Prepare up to Step 3 in advance, and proceed the recipe from Step 4 right before eating. I made a little bit extra amount of sauce, please use to your liking.You can substitute the chrysanthemum greens with mizuna leaves, or shiso leaves. For 1-2 servings. Recipe by Taunbi-

I've been making this salad for a long time. It also tastes great with ponzu instead of vinegar.Julienne the daikon as thin as you can. You can use a slicer to make it easier. Recipe by Yuuyuu0221

Cucumber has a lot of water so better to pat dry and then combine. The saltiness of the kelp and good flavor of sesame go well with this salad, especially cucumber.

I've always eaten daikon radish this way.If you cut the daikon radish into slightly thick matchsticks, the texture will be better. For 1 serving. Recipe by kyontora

I just copied what my husband's mother made.Tips... Just mix!! If it's bland, add salt to your liking. The ham and tuna are already salty, so I think it tastes great even without salt . You can substitute mayonnaise as well . If you let it sit for 10 minutes after making it, the spiciness of the daikon radish sprouts will soften . Recipe by inomari

I wanted to think of a way of preparing tomatoes and avocados for a Japanese meal.Adjust the amount of mustard to taste.If you have time, chill the dish in the refrigerator for about 30 minutes after Step 3. The flavors will meld together and become even more delicious. For 2 to 4 servings. Recipe by caramel-cookie

I had a lot of daikon and I brought it together with the leftovers in the fridge. My family loved this.After slicing the daikon very thinly soak in water. The daikon will be refreshed and crispy. Then pat dry the daikon really well.Make sure garnish and dress the salad (Step 5) just before serving! Recipe by Oshisu

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