Five color vegetables seasoned in vinegar

	TSUJI COOKING Yayoi Miyamoto

Ingredients	Serves 1	Serves 4
daikon carrot cucumber salted jellyfish dried kikurage citron	50g 6g 17g 7g 1g	200g 25g 70g 30g 4g
Seasonings	Serves 1	Serves 4
·vinegar ·sugar ·salt ·water	11g 6g 0.4g 11g	45g(3 tablespoons) 24g(2 1/2 tablespoons) 1.5g(1/3 teaspoon) 45g(3 tablespoons)

1	Thinly slice all the vegetables, pour salt over them. Squeeze them when they soften.
2	Rinse salt from salted jellyfish, put it in about 70℃ water, cut into bite-sized pieces.
3	Mix seasoning and add the ingredients.