Wanna learn how to make a light yet well seasoned Japanese style salad? Here we use a small bunch of mizuna and some baby greens! Learn how to cook Seasonal Japanese food, one recipe and video at a time. Subscribe for new videos posted each Wednesday! https://www.youtube.com/channel/UCJjwap6krlJj3iQAIEHbcAQ?sub_confirmation=1 What makes this mizuna salad special is the dressing. I guess that's what makes all salad special. Right? It's not so much about the salad part as it is about the dressing. At least for me. I really like yuzukosho and have played around with it over the years. It works well on it's own and as part of a sauce or dressing, like we're making today. There are many types of yuzukosho and a few colors, but you're likely to only find red or green, which are the most common.If you like spicy foods, yuzukosho is sure to add a kick to each bite. If you aren't keen on spicy, be conservative with it.For this Japanese style salad, we also add in some Japanese cucumbers, currants (or raisins) and some chopped cherry tomatoes. Sometimes I'll throw in some aburaage (fried tofu skin) or some walnuts to add some layers of flavor and texture.Looking for a new way to enjoy your salads? Try this yuzukosho dressing recipe and you might add more salads to your routine.If you can't find mizuna greens it's no big deal, just use baby greens. Mizuna has a mild flavor and I like it primarily for it's crunchy texture. Romaine lettuce could be a good alternative if you want the crunchy texture. As for other ingredients in this salad I might also suggest a handful of farro or barley but just as an accent, not to make it a main course. I'm not sure the dressing is powerful enough to also season a large amount of grains. But you can try it and let me know. Question of the day- Have you tried yuzukosho before? lmk in the comments! LINKSRed Yuzukoshohttps://amzn.to/2QygrHaGreen Yuzukoshohttps://amzn.to/2QN2fcn:::RECIPE:::https://www.alldayieat.com/recipe/mizuna-salad-baby-greens-and-yuzukosho-dressing/ Learn how to cook Seasonal Japanese food, one recipe and video at a time. Subscribe for new videos posted each Wednesday! https://www.youtube.com/channel/UCJjwap6krlJj3iQAIEHbcAQ?sub_confirmation=1 Tokuyama Training - Formal structured training, to guide you step by step in your Japanese cooking journey and more!https://www.tokuyamatraining.com/Daidokoro FB communityhttps://www.alldayieat.com/go/daidokoroSUPPORT https://alldayieat.com/shophttps://www.patreon.com/alldayieatEquipment used in my videos-https://www.amazon.com/shop/alldayieathttps://kit.com/alldayieat/videography-and-photographyKeep in touchhttps://www.youtube.com/channel/UCJjwap6krlJj3iQAIEHbcAQ?sub_confirmation=1https://www.pinterest.com/alldayieat/https://www.instagram.com/alldayieatlikeashark/https://twitter.com/alldayieatAll Day I Eat Like a shark - Home base for all my Japanese recipes and blog posts https://www.alldayieat.com/DISCLAIMER: This description contains affiliate links, which means that if you click on one of the product links, Ill receive a small commission. This helps support my channel and making more videos for you. Thank you in advance for the support!
