I wanted to make a tasty salad using shio-koji, which is full of things that are good for your body. Even my 4-year-old son gobbles up this salad. (His dad, too!) We have it almost every day these days.Dry the washed lettuce leaves well.If you mix the seasoning ingredients with the lettuce just before serving, you'll be able to enjoy the crispy texture of the leaves. For 2-3 servings. Recipe by Kenkunno mama

I saw some okara at the tofu store, so I thought I'd turn it into a quick salad first.Buy your okara from a tofu store if you can, and use it the day you get it. (Be sure to use okara that hasn't reached its best-by date.) For 4 servings. Recipe by Kyoku

There aren't many green winter vegetables, so I always use pea shoots, which are cheap and available all year round Pea shoots have a nice texture, but don't have that distinctive grassy smell that a lot of vegetables tend to have, so I tried using them in a simple shio-konbu namul.Mind you don't over-boil the pea shoots! Recipe by Hanacchitomocchi

This is a salad that's served quite often in our house. I added avocado since I love it. It's still delicious even without it Olive oil and avocado is a great combination for people who care about their beauty since both have health-boosting properties.Coating the Chinese cabbage with olive oil prevents it from releasing extra water when you sprinkle salt on top. Recipe by Pii chef

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.

When bean sprouts are cheap, I tend to buy a lot of it but it goes bad quickly, so I made a salad so I could use them up. I added aburaage, which I had in the refrigerator.Be sure not to overboil the bean sprouts! Just blanch them in order to retain their crunchy crispy texture.Adjust the amount of mayonnaise and soy sauce to taste.If you add too much mayonnaise, the salad will get soggy, so watch for that. Recipe by Ri-ka

I was going to make a jellyfish and cucumber Chinese salad, when I suddenly started wondering how it would turn out if used kiriboshi daikon instead of jellyfish so I tried it.It becomes tastier if you let it rest for a while before serving it. Recipe by Raby

At my parents' house, my husband put ground sesame seeds and soy sauce on his light pickled turnips since he doesn't like pickled dishes... then it occurred to me to add sesame oil.This has now become a standard dish in our home.When I told my friend about it, she said that it's just like kotchori salad that they serve at Japanese gastro-pubs, That's how I learned about choregi salad.Season the turnip by rubbing in plenty of salt and drawing out the water. This step makes optimizes the minimal amount of seasonings.It's hard to explain how much the turnips should be rinsed, so rinse lightly, then adjust to taste. (You may not be able to stop at just tasting it!) For 500 g's worth of turnip. Recipe by Tomomikicchin

I was introduced to these delicious udon noodles that I can microwave instead of boiling, so I made a delicious and refreshing dish that is easy to make even on a hot summer day.The fried onions are a must. Please be sure to use them. They add rich flavor and a crunchy texture, and give regular udon noodles a twist.It's just regular udon noodles if you don't add fried onions.Pour in the mentsuyu as is, even if it is a concentrated type.This dish will be even more delicious if you cool it with ice water. Recipe by Nanaiku

I remembered the salted 'soboro' craze from several years ago, and decided to make a frozen food version by blanching minced meat (with homemade 'shio-koji') and seasoning it. It's so useful because since it crumbles, you don't have to go through the trouble of thawing it. Use any amount you need right out of the bag.The mild saltiness of the 'shio-koji' makes the pork meat so delicious There's no excess oil since you boil and strain it once! Plus, you can keep it frozen Since it's a great prepared dish to have on hand, I omitted adding garlic, red chili pepper and lime. Instead, I used store bought seasoning and juice to make it easier to prepare. If you have shiso leaves or celery, add them to the salad ~ For 2 servings. Recipe by kebeibiko

My neighbor gave me a load of cabbage and I wanted to make it into a refreshing salad, so I came up with this recipe.Be sure to soak the chopped cabbage in water to crisp it up. Recipe by Akoyu