Red and white

Thickly peel the radish.

Shred any remaining skin, hang it, and slice it into dried radish.

Cut the radish from [2] in half lengthwise. Throw it down, place the knife on top and cut it thinly horizontally.

Once thinly sliced, shred them into sparges, while still stacking them. (Slice the radish) Shredd the other half of the radish in the same way.

*If it is difficult to cut radish in half lengthwise, just slice the radish in thin slices into thin slices and shredded them into pieces like the same slicing.

Chop the carrots in the same way as the radish.

Put the cut radish in a bowl, add about two more grabs of salt, rub it well to remove any moisture, and leave it for about 20 minutes.

Similarly, add salt to the carrots in another bowl, rub them well, and leave for about 20 minutes.

The top of the 5 yuzu used in the cup is cut and the contents are hollowed out.

To slice yuzu skin, cut the yuzu skin wide and then lay down the white part that comes with you and then slice it into shredded pieces. Carry a little sugar in it to soften the skin.

Once the water in [8] is sufficient, wrap each one in a soaking solution, rinse away any saltiness and squeeze it tightly until the water is gone.

Put the dipping sauce in a pot and bring to a boil. (If you boil too much, the vinegar will disappear, so turn off the heat until it is lightly boiled.)

Put the radish, carrots, and yuzu skin in a bowl, and add the dipping sauce from [12] to the mixture.

Put [13] in the yuzu dish, add the remaining soup, put the yuzu lid, and complete the process.

[Reference] Dry the remaining radish peels in a well-ventilated place in a colander for several days. You can easily make dried radish.