Vinegared UDO and Salmon Roe 　(Udo to Ikura no Su-no-mono)
1 udo
50g salmon roe soaked in soy sauce(ikura no shouyu-zuke)
4 young stems of Japanese pepper (kinome)
	2 cup vinegar (su)
	5 tbsp sugar (satou)		udo	kinome
	2 tbsp soy sauce (shouyu)
			ikura
1. Peel the udo and cut into 5mm cube. 2. Then boil the udo briefly in vinegared water and drain. 3. Put the vinegar, sugar and soy sauce in a bowl and soak the udo for 30 minutes in refrigerator. 4. Dish up the udo in individual bowls, top with salmon roe and decorate with young stems of Japanese pepper. Serves 4