Ingredients (5 to 6 servings):
* 1/2 bunch komatsuna (Japanese mustard spinach)
* 1/4 beet
* 1/2 lemon
* 8 grapes

Komatsuna & Fruit Pickling Liquid:
* 200ml (6.8 fl oz) dashi (fish stock)
* 50ml (1.7 fl oz) mirin (sweet rice wine), boiled to remove alcohol
* 50ml (1.7 fl oz) rice vinegar
* 45ml (1.5 fl oz) light soy sauce

Tofu Cheese (Tofu Dressing, 20 servings)
* 200ml (6.8 fl oz) soy milk
* 1.25g (0.04 oz) salt
* A few drops light soy sauce
* 15ml (1 tbsp) vinegar

Instructions:
1. Boil the komatsuna, then dip in ice water and cut into pieces of the desired size. Pickle in the pickling liquid for one hour.

2. Remove the flesh from the lemon and peel the grapes, then pickle in the pickling liquid for one hour. Cut the beet into 5mm (0.2 in) slices and sauté in a frying pan. Season with salt.

3. Make the tofu cheese: Heat the soy milk in a pot and add salt and soy sauce. Using a thermometer, add the vinegar when the mixture reaches 70 degrees Celsius (158°F), and stir.
Line a strainer with paper towels, and check that the soy milk has solidified before pouring it in. Allow it to stand for one day to remove excess moisture.