Ingredients

Garnish Microgreens and confetti petals:

• 1 tablespoon radish
• 1 tablespoon basil
• 1 tablespoon coriander
• 1 tablespoon edible Japanese roses

Salad Components:

• 2 oz dry rice noodle (vermicelli)
• 2 oz taro
• 1 whole shallot
• 1 tablespoon spanish onion
• 1/2 oz daikon radish julienne
• 1/2 oz jicama julienne
• 1/2 oz cucumber julienne
• 1/2 oz Roma tomato julienne
• 1/2 oz green onion julienne
• 2 tablespoons peanuts roasted and ground
• 1 teaspoon roasted sesame seeds

Ume Vinegar:

• 2 pieces pickled plum
• 2 tablespoons pickled ginger
• 2 tablespoons ginger chopped
• 1 teaspoon beet juice
• 3 tablespoons rock sugar
• 1 tablespoon soy sauce
• 2 teaspoons mirin
• 2 teaspoons Japanese vinegar
• 2 teaspoons Banyuls vinegar
• 2 teaspoons white wine