Japanese cuisine, Japanese food recipes.

First:

Open the can of tuna and drain the juice lightly.

Rinse sashimi wakame (raw seaweed) in water, drain, cut into bite-sized lengths if it’s too long.

Peel Yamatoimo (or Nagaimo ) and cut into 6-7mm(0.25 inch) cubes.

Remove stems from kaiwarena (young shoots of raddish), rinse in water, cut into half.

Rinse cherry tomatoes, remove stems, and cut into 4 pieces top to down.

mix .

Second:
Put wakame on a plate and spread tuna flakes on top of wakame, and sprinkle with Yamatoimo (or Nagaimo ), kaiwarena (young shoots of raddish) and cherry tomatoes.

pour over all.

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