【Materials】 (For 2 people)
Shogoin turnip…200 grams
Squid…1 whole
Iyokan…1 piece
Mitsuba…Appropriate amount (to taste)
Rice vinegar…2 teaspoons
Salt…2 pinches

【How to make】
① Peel the Shogoin turnip, cut it into thin chrysanthemum-shaped slices, sprinkle a little salt (not included in the recipe), leave for 10 minutes, and squeeze out the water.
② Separate the squid into body and legs, remove the innards, peel the body, remove the cartilage, and cut into rings. Bring a pot of water to a boil, quickly boil the squid, and remove it.
③ Squeeze the juice from one half of the iyokan, remove the skin and membrane from the other half, and cut each half in half.
④ Cut the mitsuba into 3cm lengths.
⑤ Mix the juice from ③ and rice vinegar in a bowl, add ①, ②, and ③, and mix. Season with salt.
⑥ Place ⑤ in a bowl, garnish with mitsuba, and insert the stems.