‚Preak open the ark shells at the hinge. Insert a knife between the bottom shell and the meat and cut the adductor. Remove the meat from the shells. ‚QRemove the taenae from the meat and cut horizontally in half. Remove the entrails and any darkened parts. ‚RRub the meat and taenae with a small amount of salt, rinse with cold water and cut into bite-sized pieces. ‚SRemove the roots from the kikuna greens, and rinse. Boil them briefly and soak in water. Squeeze dry and cut them into 3cm-long pieces. Scrape the white part off the yellow citron rind, and cut into thin strips. ‚TMix the mustard and white miso with a mortar and pestle, and add the vinegar, sugar, egg yolk and light-colored soy sauce, respectively. Mix them well to make the mustard dressing. ‚TDress the ark shells and kikuna greens in the dressing prepared in 5. Place the salad in serving dishes and top with the citron strips.

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EUse live ark shells. To remove fishy smell, remove entrails and darkened parts, and then, rub the meat with salt and rinse well. EChoose white miso with a slightly sweet taste for this dish. Depending on how sweet the miso is, adjust the amount of sugar.