Zukkiini no ribon sarada / zucchini ribbon salad with lemon & garlic dressing

Ribbons of fresh zucchini are a surefire summer salad hit.

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.

Tsuruna to shimeji no oisutaasoosu itame / stir-fried New Zealand spinach and shimeji mushrooms with oyster sauce

The earthy taste of tsuruna perfectly complements the flavor of mushrooms. Clear flavoring is a good choice for tsuruna -- let's try oyster sauce for a stir-fry.

Gyuniku no amiyaki, oroshi ponzu-zoe / grilled beef with grated daikon radish and citrus-flavored soy sauce

Grilled beef with the refreshing note of grated daikon and citrus-flavored soy sauce. The beef slices are quite thin, contributing to an extra-light finish.

Shiozake to piiman no amazubitashi / grilled salted salmon and green pepper marinated in sweetened rice vinegar

Grilled salmon is paired with juicy grilled green pepper and green onions. Dashi tones down the sweetened rice vinegar marinade and gives grilled ingredients a refreshing, light taste. 

Konsai no yooguruto misoshiru / root vegetable miso soup with yogurt

A tasty miso soup without dashi! Miso and yogurt, both fermented food, go hand in hand to make a flavorful broth with lingering umami. Here is an example with daikon radish, gobo burdock root and carrot.

Mibuna no asazuke / salt-pickled mibuna mustard greens

Mibuna has a tingling spicy taste, which is especially clear when pickled with salt. Taka no tsume red chili slices add an extra jolt, while thinly sliced kombu kelp brings a mellow note that softens the overall taste.