Peel and slice the lotus root into 5mm thick pieces. Cut V-shaped notches between the holes to create a rounded shape. Soak in vinegar water for 5 minutes, then drain.

Slice the carrot into 1.5cm thick rounds and use a flower-shaped cutter. Make deeper cuts between petals for a detailed flower shape.

Cut the bamboo shoot into wedges and slice the base into 5mm thick pieces. Remove the strings from the snow peas.

Slice the konjac into 5–8mm thick pieces. Make a slit in the center and twist one end through the slit to create a knotted shape.

In a pan, combine white dashi, mirin, water, lotus root, carrot, bamboo shoot, and konjac. Bring to a boil, cover with a drop lid, and simmer on low heat for 15 minutes. Turn off the heat and let cool.

Microwave snow peas with 2 tbsp water in a heatproof container for 30 seconds at 600W. Cool in water, drain, and cut diagonally.