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  • Writer's pictureMiwa


Updated: May 9, 2022




<Yield> 2 servings

<Prep time> 6 minutes

<Cook time> 0 minutes


1½ cup turnip, thinly sliced

2 tablespoons dried wakame seaweed


2 teaspoons any neutral oil ( eg, Perilla oil)

1 teaspoon yuzu kosho

1 teaspoon lemon juice

½ teaspoon Soy sauce


1. Peel the turnip (optional) and then thinly slice. Soak the dried wakame seaweed in water for 5 minutes to rehydrate them. Drain the water and squeeze out the excess liquid.

2. In a bowl mix together the oil, yuzu kosho, lemon juice and soy sauce.

3. Just before serving, add the turnip and wakame from step 1 into the dressing.

<Miwa’s tips> ※Watch more on YouTube!

1. The dressing is quite tangy. Feel free to adjust the sourness by adding less lemon juice.

2. Yuzu kosho is spicy. This may not be suitable for kids or those who are sensitive to the heat.

<Storage time>

It’s better to be enjoyed right after it’s served.

Keep the dressing and turnip separately in the fridge for up to 4 days.


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<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

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2021/07/31 MIWA

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