Step 1

Using a mandolin slicer, shred daikon into thin stick pieces.

Step 2

Soak shredded daikon in cold water for 5-10 minutes to get the crunchy texture and get rid of the bitter flavor.

Step 3

Cut mizuna into 2 inches (5 cm).

Step 4

Chiffonade shiso leaves.

Step 5

Combine all the salad ingredients in a bowl and toss it all together.

Step 6

Remove the seed from umeboshi and chop it into small pieces.

Step 7

Combine all the dressing ingredients in a small bowl and whisk them all together.

Step 8

Serve chilled. Sprinkle katsuobushi (bonito flakes) and ikura (salmon roe) if you like. Pour the dressing when you are ready to serve.

Step 9

You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days. Add the toppings and dressing before you serve.