Yasai Amazu (Vegetable Dish)

Mrs. Takeo Kishida

• 4 medium daikon (turnips)
• 1 medium carrot
• 1 section lotus root (renkon)
• 1 piece konbu (3 in.)

Peel daikon, carrots, and lotus root. 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 konbu, cut into strips 1 by 1/4 inch.

Combine vegetables, add 2 teaspoons salt, mix, and let stand 10-15 minutes.

Drain off liquid, add 1/4 cup vinegar, 2 tablespoons sugar, 1/4 teaspoon gourmet powder, konbu and mix. Soak several hours before serving.