White miso mustard spring vegetable salad

Slice the spring vegetable, blanch it in water and soak it in flavored dashi.

Combine simmered white miso, sweetened rice wine, sugar and sesame paste into a dressing; add just a bit of Japanese mustard.

Spoon the miso mustard dressing into the bottom of a salad bowl; add the vegetable, fresh bamboo shoots, the second seasonal vegetable and its flowers, and yellow bell pepper for color.