Small piece of yamaimo (nagaimo), peeled and sliced (approximately 2½ cups)
katsuo bushi (dried bonito flakes), for garnish
kaiware (sprouted daikon radish seeds), optional for garnish
shoyu (soy sauce), ponzu (citrus soy sauce), or dashi shoyu (seasoned soy sauce) for seasoning
Instructions
Using a peeler, remove outer skin of the yamaimo, exposing the white inner flesh of the root.
Slice the yamaimo into small rectangular pieces.
Garnish with katsuo bushi (dried bonito flakes) and optional kaiware (daikon sprouts). When you're ready to eat, simply drizzle a little soy sauce, ponzu, or dashi shoyu and enjoy!
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2012/05/07/yamaimo-nagaimo-salad/