Ingredients

2 tablespoons Dried arame or wakame (seaweed)
1 Medium daikon radish, peeled and finely grated (about 1/2 cup)
2 teaspoons Ume plum vinegar
8 Umeboshi plums, halved and pitted
Gomashio (seasoning of toasted sesame seeds and sea salt)
For The Miso Dressing:
1 piece (1 inch) peeled fresh ginger, coarsely chopped (about 2 teaspoons)
2 tablespoons Plus 2 teaspoons white miso paste
1/4 cup Low-sodium tamari soy sauce
1 tablespoon Plus 1 teaspoon toasted sesame oil
For The Vegetables And Rice:
1 cup Dried red adzuki beans
Sea salt or coarse salt
2 cups Short-grain brown rice
1/2 Medium butternut squash, peeled, halved lengthwise, seeded, and cut crosswise into 1/2-inch-thick pieces (about 4 cups)
14 ounces Firm tofu, cut into 1/2-inch-thick triangles
1/4 pound Mixed hearty greens, such as kale, chard, and beet greens (about 8 cups), stemmed and chopped if large

Description

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