Daikon to wakame no sarada

Place the dried wakame seaweed in a bowl and cover with cold water. Let it rehydrate for 5-7 minutes until it expands and becomes tender. Drain the rehydrated wakame seaweed thoroughly and gently squeeze out any excess water. Cut into bite-sized pieces if large.

Peel the Daikon radish and julienne it into thin, matchstick-sized strips. For best results, use a mandoline or a sharp knife to achieve uniform thickness.

In a small bowl, whisk together the Rice vinegar, Soy sauce (koikuchi), Mirin, Sesame oil, and Granulated sugar until the sugar is fully dissolved, creating the dressing.