Nuta (Wakegi and Whale Skin with Mustard Miso)

Trim the roots from 250g wakegi and wash away soil between the white stems and leaves.

Lower the white parts into boiling water, add the leaves after 30 seconds, blanch for another 30 seconds, and spread in a colander to cool.

Align the cooled wakegi on a board and gently draw the back of a knife once from each white base toward the leaf tip to press out slippery moisture. Blot dry, cut into 4cm lengths, and refrigerate at 4°C or below.

Use only 50g commercially blanched obaike labeled ready to eat, with lawful origin and distribution information.

Following the package directions, rinse in lukewarm water, gradually use hotter water to remove fat and odor, then cool immediately in cold water, blot dry, and refrigerate.

Grind 3 tbsp white miso and 2 tbsp sugar until smooth in a mortar or small bowl.

Mix in 0.25 tsp prepared mustard, then add 1 tbsp vinegar gradually to make a thick, lump-free mustard miso.

Immediately before eating, divide the chilled wakegi and obaike among dishes and spoon the mustard miso evenly over them.

Fold lightly rather than mixing aggressively, serve at once, and discard portions left at room temperature over 2 hours.