Yasai Amazu (Vegetable Dish)
4 medium daikon (turnips)
1 section lotus root
1 medium carrot
1 piece konbu (3 inches) (seaweed)
Peel daikon, carrot, and lotus roots. Slice turnips thin; cut 5 shallow wedges lengthwise in carrot and slice thin, forming flower-shaped slices. Slice lotus root thin, pour hot water over it and drain. Wash seaweed, cut into strips 1 by 1/ 4 inch. Combine vegetables, add 2 tsp. salt, mix, and let stand 10-15 minutes. Drain off liquid, add 1/4 cup vinegar, 2 tbsp. sugar, 1/4 tsp. gourmet powder, seaweed and mix. Soak several hours before serving.
