Kohaku Nomasu recipe (こはくのます) - New Year Daikon Salad

200 mm piece of fresh daikon（だいこん）
1 large carrot
100 gms pickled gobo (ごぼ）
1 small Japanese cucumber　(きゆうり )
a few sprigs of mizuna (みずな）
50 gms white sesame seed
3 tablespoons rice vinegar
3 tablespoons grape-seed oil
1 teaspoon Japanese sesame oil

Cut the daikon, carrot, gobo and cucumber into evenly sized julienne pieces.  Blanch the carrot in boiling water for one minute.  Soak the daikon in a bowl with a pich of salt for 30 minutes then rinse in cold water and drain.  Grind the sesame seed with a surikogi in a suribachi.   Mix all the ingredients in a large bowl adding the mizuna to garnish.   Itadakimasu!