2 English hothouse cucumbers, peeled, halved, seeded, cut crosswise into 1/4-inch-thick slices
2 teaspoons sea salt
8 ounces daikon (Japanese white radish), peeled, cut into 2x1/4-inch sticks

2/3 cup unseasoned rice vinegar
2/3 cup sugar
1 tablespoon minced fresh ginger
1/8 teaspoon cayenne pepper

cucumber, daikon, relish

1/3 cup rice vinegar
1 tablespoon miso*

1 tablespoon chopped fresh basil
2 teaspoons minced fresh ginger
1 large garlic clove, minced
1/4 teaspoon dried crushed red pepper
2/3 cup vegetable oil


2 large Japanese eggplants, each cut lengthwise into 6 slices
1 tablespoon olive oil


8 cups mixed baby greens

*Fermented soybean paste is sold at Asian markets, specialty food stores and some supermarkets.

eggplant, salad, miso

1 1/2 teaspoons oriental sesame oil
1/2 cup minced shallots
1 tablespoon minced peeled fresh ginger
1 cup canned low-salt chicken broth
1/4 cup frozen orange juice concentrate, thawed
3 tablespoons rice vinegar
2 tablespoons yellow miso (fermented soybean paste)* or soy sauce
2 tablespoons chopped fresh cilantro
*Available at Japanese markets and specialty foods stores and in the Asian foods sections of some supermarkets.

ginger, miso, cilantro

1/2 cup soy sauce
1/4 cup fresh lemon juice
2 tablespoons mirin (sweet Japanese rice wine)*
2 tablespoons water
1 tablespoon dried bonito shavings (katsuo-bushi)*
lemon, soy, dipping