Spinach and Edible Chrysanthemum Dressed with YUZU Citrus Vinegar (Hourensou to Ki-giku no Yukouzu-ae)
1 bunch spinach (hourensou)
8 pasania mushrooms (shiitake)
8 edible chrysanthemum, yellow (ki-giku)
	3 tbsp kelp soup (dashi)
	2 tsp vinegar (su)		ki-giku	yuzu
	2 tsp yuzu juice
	2 tsp soy sauce (shouyu)
1 yuzu citron
1. Mix the kelp soup, vinegar, soy sauce and yuzu juice in a bowl. 2. Cut away stem of pasania mushrooms and wash. Grill the mushrooms, cut into thin slices and add to the bowl. 3. Wash the spinach, boil in salted hot water and cut into 2cm long. 4. Remove petal of the edible chrysanthmum from calyx and boil in vinegared hot water briefly. Then drain the water, wash under rnning cold water and squeeze. 5. Join the spinach and edible chrysanthemum to pasania mushroom with yuzu citrus vinger just before eating. Serves 4