Soybeans and dried radish pickled in Matsumae

Soak the dried daikon radish in raw vinegar and leave it for about a week, kneading it occasionally

The roasted soybeans are roasted again in a frying pan, and once they have cooled, they are soaked in raw vinegar and left for about a week

Lightly fry the dried sardines in a frying pan before using

Put the ingredients for the dashi into a pot and bring to a boil

In a bowl, mix the drained dried daikon radish, soybeans, dried small sardines, and natto kelp, then add the combined dashi stock from [4]

Place plastic wrap tightly over the surface, or transfer to a plastic bag, seal it, and refrigerate. It will be best to eat it within about a week

Mix roughly, then serve in a bowl and it's done