- Mizuna greens
- Good quality salt
- Togarashi (dried red chili)
- Without cutting the greens, line them up in a container and sprinkle with salt.
- Thinly slice chili and add. Cover with a lid and press down with a weight.
- Allow to rest for at least half a day in the refrigerator, or overnight.
- When the vegetables have released their water, squeeze out excess liquid and cut into bite sized pieces.