Beech Mushrooms Dressed with Grated DAIKON Radish 　(Shimeji no Mizore-ae)
2 sacks beech mushroom (shimeji)
1 bunch spinach (hourensou)
1/2 daikon radish
	2 tbsp bonito and kelp soup (dashi)
	2 tbsp vinegar (su)			shimeji
	2 tsp sugar (satou)
	a little light soy sauce (usukuchi)
	1/3 tsp salt (shio)
1. Divide the shimeji mushrooms into small parts, wash and boil. 2. Wash the spinach, boil, sqeeze and cut into 2cm length. 3. Peel the daikon radish, grate and drain. 4. Mix the grated daikon radish and seasonings shown in bracket and add shimeji mushrooms and spinach just before eating. Serves 4