Ashitibichi

Thoroughly clean the Pork trotters, removing any remaining hairs. Place them in a large pot and cover with 2000g of cold Water. Bring to a rolling boil over high heat. Boil for 15 minutes, then drain the Water and rinse the Pork trotters under cold running Water to remove scum. Repeat this boiling and rinsing process two more times, each time with fresh cold Water, to ensure the trotters are clean and free of strong odor.

Rehydrate the Kombu in 1000g of cold Water for at least 30 minutes.

Peel the Daikon radish and cut it into thick, 3cm-thick rounds. Peel the Ginger and slice it thinly.