Preheat oven to 180C. 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 and roast, 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.
For soy dressing, whisk ingredients in a separate bowl to emulsify, season to taste with freshly ground pepper, drizzle two-thirds 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.
