1 cup Takari Mirin
2/3 cup Ozeki Sake
3/4 lb white turnip, peeled and trimmed, halved, then cut in 1/8-inch slices (half-moon), (about 2 cups)
3 to 4-inch daikon (about 10 oz), peeled and trimmed, cut in 1/8-inch slices (full-moon) (about 1 cup)
7-8 Bolthouse Farms Premium Sweet Petites Carrots
1 tsp sea salt
1/2 cup water
1/2 cup Asian Classics Rice Vinegar (Unseasoned) (Grocery Dept)
1 BP Whole Dried Red Chili (select Bulk Food Depts), reconstituted in hot water 15 min, drained
1 piece (about 5 x 5 -inches) Shirakiku Dashi Kombu Seaweed (International Foods), broken into a few small pieces