Su zuke myoga

Trim the root ends and any discolored outer layers from the myoga. Slice each myoga bulb thinly lengthwise or crosswise, as preferred.

Place the sliced myoga in a bowl, sprinkle with 5 grams of salt, and gently massage. Let it sit for 15 minutes to draw out excess moisture.

While the myoga is resting, prepare the pickling liquid. In a small saucepan, combine the rice vinegar, water, sugar, and the remaining 2 grams of salt. Add the kombu.