Rehydrate dried shiitake mushrooms in 300cc water, squeeze out excess water, and remove stems.

Remove strings from snow peas, microwave with 1 tbsp water for 30 seconds, cool in water, and cut diagonally.

Cut carrot into 1cm slices, shape into flowers, and carve petal details. Prepare lotus root, burdock root, and taro as described, ensuring proper cleaning and peeling.

Prepare konjac by slicing and twisting into decorative shapes.

Cook carrots in 200cc dashi stock with sugar and salt for 10 minutes, then cool.

Cook shiitake, prepared vegetables, and konjac in 600cc dashi stock with sake, mirin, sugar, soy sauce, and salt for 10–15 minutes, then cool.