Shimotsukare

Prepare salmon head: Clean salmon head thoroughly, remove scales and gills. Cut salmon head into large pieces. Blanch salmon head in boiling water for 1-2 minutes, then rinse under cold water to remove any scum.

Prepare vegetables: Peel daikon radish and carrot, cut into thick rounds or half-moons. Slice konnyaku into bite-sized pieces and score one side. Pour hot water over aburaage to remove excess oil, then slice aburaage into thin strips.

Prepare ginger: Grate fresh ginger.