I though of a recipe where you can eat a lot of cabbage.Drain the cabbage well.I really recommend adding the umami seasoning.Add coarsely ground pepper if you like! I put a lot in. Recipe by EnjoyKitchen

Since I grow lettuce, when I have a lot, I like to stir-fry it. Since the volume greatly diminishes after frying, I can eat a lot.I like it best seasoned with oyster sauce. Recipe by FarmersK

TipsWhen blanching lettuce, try to control the water as much as possibleA lot of people say lettuce changes color. Here’s how I do it:❤ boiled water as short as possible, I was boiled after the water, put lettuce, the number of 8 directly out, put in ice water, the more into the heart of the leaves of the time is shorter. Why do so, because lettuce hot after the fish out, there is still residual heat, vegetables stacked together, or hot, so the dishes will be hot, will change color.

I made this with half of a leftover head of lettuce, my favorite vegetable.It's probably better not to overcook the lettuce. Recipe by marukopapa

My oldest son loves cucumber so much, you might wonder if he's actually a kappa. Plus, he adores salty foods. So, this recipe dedicated to him.The amount of salt at step 5 depends on how much salt and pepper you add at step 3, so add to taste.At summer time, you'll get lots and lots of cucumbers and don't know what to do with it When that happens, you can use it all up in this delicious way.Try this recipe using other vegetables like cabbage too. Recipe by Kana2143

I uploaded my Japanese leek and salt sauce that I use for many dishes.When you season your dishes with this sauce, do not forget to sprinkle some cracked black pepper on top.The sauce is delicious on chilled tofu. (It will turn out Chinese-style) Recipe by Hokkori-no

I was thinking of the different kinds of dishes I could use my Korean sauce in when I came up with this recipe. I think that was 7 years ago. It's really great with mayonnaise.It might look slightly complicated with all the steps, but it actually only requires you to mix the ingredients to make this delicious sauce.Let the gochujang sauce sit for a while to improve its taste. When adding the ingredients in order in Step 1, mix everything pretty well before finally adding the sesame oil. This sauce is so versatile - please add it to your cooking repertoire. Recipe by gingamom

I make this salad whenever I have some leftover nori seaweed from an opened packet.I use a 3x concentrated mentsuyu.Adjust the amount of seasonings depending on how watery the vegetables are.I often use chirimen jako (cooked, salted and semi-dried tiny sardines) instead of seaweed. Recipe by MyT09

This tastes great even without dipping sauce.Coating the pork in flour will keep it thick and juicy. You can also put it in a heatproof dish and in the microwave for 10 minutes. Recipe by riek76

I wanted to make an easy-prep, salt-cured cucumber that even children would like. When I used the recipe with the seasoning from shirasu sauce, it turned out delicious. It's now one of my daughter's favorites. For those who like spice, add red chili peppers when curing.Thoroughly dissolve the sugar. Curing for 2 hours gives a perfect crunchiness and the cucumbers become well cured. If longer, the seasoning will blend in, but the crunchiness will disappear.If you peel the cucumbers a little, they will cure more evenly. Recipe by Tsukonindesumasu

I thought that tuna, sesame and shiso leaves should go together well, and tried it out.A whole bag of mizuna greens may to be too much, so please adjust the amount.I used precut tuna this time, but you can use a block or offcuts instead. For 2 to 3 servings. Recipe by Koyukki-