Combine pumpkin, Kikkoman Soy Sauce, honey, garlic, paprika and olive oil in a large bowl, season to taste with freshly ground pepper, stir to coat then spread on a roasting tray lined with baking paper.
Roast the pumpkin, turning occasionally, until tender and slightly darkened on the edges (35-40 minutes).
Set aside until required (serve warm or at room temperature)
Meanwhile, blanch beans in a saucepan of boiling salted water until bright green and just tender (2-3 minutes), drain, refresh under cold running water, drain well and combine in a bowl with spinach, mizuna, shiso and shallot. Refrigerate until required
Make Soy Dressing
Drizzle two-thirds of Soy Dressing over bean mixture and toss lightly to combine
Arrange pumpkin wedges on serving plates, drizzle with remaining dressing, then pile salad on top and serve
Whisk ingredients in a separate bowl to emulsify, season to taste with freshly ground pepper