Ingredients (4 servings)

1 cucumber

2 Japanese gingers

1/2 celery

2 turnips

1 pack radish sprouts

4 crab sticks

Plum jello
A	1TBSP ready-made plum puree
	200cc dashi, stock
	1 + 1/2TBSP sugar
	2g powder agar
B	1TBSP vinegar
	1TBSP light soy sauce

Plum dressing

1TBSP ready- made plum puree

1/2 TBSP soy sauce

1TBSP sugar

1tsp ｍirin（sweet rice wine for cooking）

Method
１　Cut cucumbers, Japanese gingers, celery and turnips into fine strips.  Cut radish sprouts into 4 cm length. Divide crab sticks into fine strips with hands.
２　Put vegetables in cold water to keep fresh.
３　Prepare plum dressing. Put A in a pan and cook for 2 or 3 minutes while mixing. Add B to season if you like. Pour into a container and preserve in the fridge. When it sets, cut into 1cm cube.
４　Drain ２. Add crab sticks and combine roughly. Mix with plum dressing before serving.
５　Mix ４ and plum jello gently.