A lovely, yet extremely easy japanese salad to prepare is arugula and daikon radish sprouts (kaiware) salad with a simple dressing of fresh-squeezed lemon juice, olive oil, and sea salt. The premise of japanese cooking is to highlight the natural and fresh flavors of foods. Often, a typical japanese meal will include several small okazu main and side dishes, and it would seem completely natural to incorporate two different types of japanese salads served in very small portions. For example, this arugula and kaiware (daikon radish sprouts) salad, along with a small portion of onion salad. You can never get too many vegetables in a mealWhat differentiates this arugula and daikon radish sprouts (kaiware) salad from others, is that both the arugula and daikon radish sprouts are naturally spicy, adding a mild peppery flavor profile to this otherwise simple salad. For this reason, pepper as an ingredient is not incorporated into the lemon dressing.