Kiriboshi Daikon and Sesame Vinegar Salad

Have you tried Shiitake in vinegared foods? 1) Forest-grown Shiitake has a meaty texture. 2) Cutting into thick slices, texture increases. 3) Vinegar improves Shiitake’s texture meatier. So you might feel the gorgeous mouthfeel. This recipe is top-notch, so please try making it.

Ingredients (4 servings)

  • 3 Dried Shiitake mushrooms
  • 20g Kiriboshi daikon( dried daikon strips )
  • 1 tbsp Toasted, white sesame seeds
  • 1 Cucumber
  • 40g Carrot
  • 3g Wakame Seaweed
  • A dash of Salt
  • 2 Tbsp Sugar -A
  • 1 Tbsp Salad oil -A
  • 2 Tbsp Vinegar -A
  • 2 Tbsp Light soy sauce -A
  • 4 tsp Ground sesame seeds (white) -A


Use water to reconstitute the Shiitake, dried daikon strips, and wakame.
Slice the Shiitake and dried Daikon strips into bite-size lengths and boil slightly.
Cut the cucumber into thick shreds, lightly rub some salt on and squeeze out the water.
Cut the carrot into into thick shreds 3cm or 4cm long, and boil slightly.
Put everything in a bowl, and add Seasoning A.
Put the salad in a container and sprinkle on toasted sesame seeds.


Dried Shiitake mushrooms should be rehydrated in cold water to make them sweeter and tastier without any messy taste.

How to Rehydrate Dried Shiitake Mushrooms for Maximum Flavor

Quick and easy rehydration for dried Shiitake

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