I learned this form an Ainsley Harriott book, Gourmet Express 2. I love spinach and I love ginger, so I tried it. It is a great side with chicken or pork chops or fish: Or noodles. - cook spinach leaves with as little water as possible (don't use any salt) - drain, and cool - then chop roughly - add japanese soy sauce such as kikkoman - add slices of pickled ginger (the pinkish kind that is served with sushi). (if you like, you can chop it more finely than how it is sold. I do chop mine) - optional: add sesame oil to taste - top with some toastes sesame seeds (crucial) I only ever followed the exact amounts once, now I just play it by eye. So I don't remember the amounts. If anyone wants to know the exacts amounts, I'll try and find them. I serve it at room temperature.