Tomato to myoga no ponzujoyu-ae / tomato and Japanese ginger buds in citrus soy sauce

A quick small salad for summer. Ingredients are flavorful reminders of the season and naturally go well together. This can be made rich, strong or light, depending on when and where oil is added.

1/2 of recipe:
21 calories; 0.7 g protein; 0.6 g fat; 4.0 g carbohydrate; 3.0 g net carbs; 14 mg sodium (with homemade ponzujoyu made with 50% reduced-sodium soy sauce); 0 mg cholesterol; 1.0 g fiber

Atsuage to mizuna no ponzujoyu-ni / deep-fried tofu and mizuna simmered in citrus soy sauce

The citrus note from ponzujoyu refines this simple pair of everyday ingredients.

1/2 of recipe:
175 calories; 12.8 g protein; 12.2 g fat; 3.1 g carbohydrate; 1.5 g net carbs; 137 mg sodium (when made with homemade ponzujoyu using 50% reduced sodium soy sauce; 350+ mg when made with store-bought ponzujoyu); 0 mg cholesterol; 1.6 g fiber

Soba to warabi no ponzu sarada / buckwheat noodle and bracken salad with citrus soy sauce

Warabi's succulent texture pairs well with soba buckwheat noodles and ponzujoyu. As warabi needs a bit of time to absorb flavor, it is cooked in dressing for the quick fix below.

1/2 of recipe:
251 calories; 8.3 g protein; 5.4 g fat; 43.4 g carbohydrate; 39.4 g net carbs; 223 mg sodium (with ponzujoyu made with 50% reduced sodium soy sauce); 0 mg cholesterol; 4.0 g fiber

Tonyu nabe / hot pot with soy milk broth

A somewhat rich hot pot with a very mild aftertaste.

1/2 of recipe:
413 calories; 46.5 g protein; 14.8 g fat; 21.8 g carbohydrate; 15.5 g net carbs; 707 mg sodium (with 50% reduced-sodium soy sauce for both broth and ponzujoyu; 980 mg with regular soy sauce); 74 mg cholesterol; 6.3 g fiber

Mizuna no ohitashi okakazoe / mizuna in light broth, with bonito flakes

When you have whole leafy greens with roots still attached, it’s easy to turn a casual ohitashi into a slightly formal dish. Here is an example with mizuna mustard greens topped with bonito flakes.

Mizuna no jako sarada / mizuna salad with crispy young dried sardines

Crispy jako sauteed in sesame oil is added to edgy citrus-flavored soy sauce softened by dashi, resulting in a rich yet refreshing dressing for fresh mizuna.

Sakana no karashiage to kinsai, mizuna, radisshu no aemono / karashi mustard-flavored deep-fried fish and Chinese celery, mizuna and radish

Deep-fried fish marinated in karashi mustard is tasty on its own, as is Chinese celery, mizuna and radish with bonito flakes and a tiny bit of soy sauce. When combined, you have a satisfying yet refreshing fish & vegetable dish!

Atsuage to mizuna no mishoshiru / miso soup with deep-fried tofu and mizuna

A hearty yet mild miso soup with basic ingredients. Great on chilly days.

Ebi to ginnan-iri mushi-renkon manju / steamed lotus root dumplings with prawns and gingko nuts

Grated lotus root is transformed into soft dumplings by steaming. Prawns add a mild sweet flavor while gingko nuts provide the nutty tang of autumn.

Mizuna to atsuage no nibitashi / mizuna and deep-fried tofu in light broth

A comforting low-key dish of basic ingredients in a mild flavored broth. This is something I crave for from time to time.

Kiriboshi-daikon to mizuna, kani no sarada / dried daikon salad with mizuna and crab

Rehydrated dried daikon is sweet and soft. Fresh mizuna gives the salad some crispness. Crabmeat, which goes wonderfully well with mizuna, provides additional depth.

Kaki no karaage sarada / deep-fried oyster salad

Rich and creamy oysters with fresh greens.

Mizuna to yakishiitake no ume-ae / mizuna and grilled shiitake mushrooms in plum dressing

Fresh mizuna and earthy grilled shiitake, with light and airy plum-dashi dressing.

Arugura to mizuna no namuru / namul salad with arugula and mizuna

A combination of nutty arugula and slightly spicy mizuna, boosted by sesame oil and garlic.

Mizuna to usuage no karashiae / mizuna and thin deep-fried tofu in karashi mustard dressing

Mizuna's mild spiciness goes well with karashi mustard. Toasted usuage adds a bit of crunchiness.

Mizuna to age no nibitashi / mizuna and thin deep-fried tofu in broth

Crunchy mizuna stalks take on the soft, warm flavor of usuage.

Daikon to mizuna no misoshiru / miso soup with daikon radish and mizuna

A gentle miso soup with a refreshing note.

Mizuna to horenso no ohitashi / mizuna and spinach in light broth

Ohitashi is cooked vegetables soaked in dashi flavored with soy sauce and salt.
Adjust the amount of usukuchi soy sauce and salt according to the timing of eating/serving.