Steps

1. Slice 1 carrot into thin strips using a julienne slicer.
   🕒 03:49
2. Separate the leaves and stems of 1 bag (150g) Shungiku (Edible Chrysanthemum). Slice the thinner parts of the stems, and cut thicker parts in half to make them easier to eat. Pro Tip! Slicing shungiku stems thinly makes them easier to eat raw.
   🕒 05:19
3. Tear 180g of lettuce into bite-sized pieces by hand, without using a knife. Pro Tip! Tearing by hand creates jagged edges, allowing oil and seasonings to cling better.
   🕒 07:49
4. Wash the torn lettuce and cut shungiku, then drain thoroughly.
   🕒 08:18
5. Place the lettuce in a bowl and thoroughly wipe off any excess water by gently rubbing with paper towels. Pro Tip! Removing water completely prevents the flavor from becoming diluted, and rubbing helps soften the fibers, allowing the flavor to absorb better.
   🕒 09:00
6. Similarly, wipe off excess water from the shungiku by gently rubbing with paper towels.
   🕒 09:37
7. In a separate bowl, add the drained 180g lettuce and 1 tbsp olive oil, tossing to coat thoroughly. Pro Tip! Coating the vegetables with oil first makes them less susceptible to osmotic pressure from the salt, preventing them from wilting over time.
   🕒 10:17
8. To the bowl with lettuce, add 10 shakes of Ajishio (seasoned salt), black pepper to taste, and 1 tsp lemon juice, then mix well.
   🕒 11:05
9. Place the julienned 1 carrot in a separate bowl, add Ajishio (seasoned salt) to taste, black pepper to taste, 1 and 1/2 tsp lemon juice, and olive oil to taste, then mix well.
   🕒 11:43
10. Place the cut 1 bag (150g) shungiku in a separate bowl, add Ajishio (seasoned salt) to taste, black pepper to taste, 1 and 1/2 tsp lemon juice, and olive oil to taste, then mix well.
    🕒 11:52
11. Plate the separately seasoned lettuce salad, carrot salad, and shungiku salad to complete.
    🕒 12:10