Calories: 65kcal　Protein: 3.7g　Fat: 1.8g　Carbohydrates: 10.2g
■Ingredients per serving (g)

• Japanese yam … 30
• kelp buds … 35
• cucumber … 30
• dried wakame seaweed … 2
• dried baby sardines… 5
• whole corn (canned) … 5.3
• cherry tomatoes … 10
• miso … 6
• vinegar … 5
• sesame oil … 1
• red chili peppers … 0.05
• salt (to roll cucumber) … adequate amount

■Directions

1. Peel the Japanese yam and grate.
2. Roll the cucumber in the salt, wash and cut in sticks of 4cm lengths and 2mm thickness.
3. Soak the dried wakame seaweed in water.
4. Drain the corn.
5. Mix the miso, vinegar, sesame oil and chili pepper together and combine with the kelp buds, cucumber, wakame and dried baby sardines.
6. Put 5. in a dish, then the Japanese yam, corn and mini tomatoes in that order.

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【Menu】Refreshing ★Autumn full stomach lunch
Brown rice with cherry shrimp and hijiki
Tricolored meatball tofu (with persimmon)
Gooey salad
Clear mushrooms soup
Diced pumpkin agar dessert

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