●To make Goshiki Sashimi, peel Shogoin Daikon radish and Kintoki carrot, slice them into round pieces and rub them in salt. When the water comes out, squeeze out the water and add sugar, salt and rice vinegar to make Goshiki Sashimi. Cut the king crab into pieces and pickle in Amazu (rice vinegar, caster sugar, salt and kombu kelp extract) Amazu (rice vinegar, caster sugar, salt and kombu kelp extract). Season the cucumber with salt. Soak the rock mushrooms. Remove the vinegar from the ginger and pickle in sweet vinegar. Sandwich the king crab between the radish and carrot to make it look like hanabira mochi (flower petal rice cake), garnish with cucumber, rock mushroom and ginger, and add a dash of vinegar to complete Goshiki Sashimi.