Rakkyo Zuke

Trim the root and stem ends from the rakkyo, then carefully peel off the outer layers until the smooth, white bulbs are exposed.

Bring a large pot of water to a boil and add 20g salt. Add the peeled rakkyo and blanch for 30 seconds. Immediately drain the rakkyo and rinse under cold running water to stop the cooking process. Pat them completely dry with a clean cloth or paper towels.

Combine rice vinegar, sugar, 10g salt, and 200g water in a saucepan. Add the kombu and takanotsume.