mizumono

1-Preparation of mizu: Take off leaves, peel and cut into 3~4 cm, and then wash them. Put mizu in boiled water with a pinch of salt and cook it until its color turns a brilliant green. Put it in cold water and then drain well.
Tips: Do not boil too much so that it will keep its texture.
2-Preparation of sea pineapples: Remove the skin, inside water, and guts. After salt, wash and slice it into easy-to-eat pieces.
Tips: After shelling the sea pineapple, rub with salt and wash in the cold water, so that the sea pineapple won’t darken and will keep the soaking liquid clear.
3-Make dashi soup using kombu and add salt to season, then cool it.
4-Shred the kombu taken out after using for dashi.
5-Combine the prepared foodstuff in steps 1, 2 and 4 in a small bowl and pour dashi soup.