Nagaimo Pickled with Wasabi and Shio-Koji

• 300 grams Nagaimo
• 3 tbsp Shio-koji
• 5 grams Grated wasabi
• 1 Bonito flakes

1. Peel the nagaimo and cut into 5-6 cm long, 7-8 mm thick matchsticks.
2. Put the nagaimo sticks from Step 1 into a resealable bag with shio-koji and wasabi, and work in the shio-koji and wasabi into the nagaimo by rubbing the contents from the outside of the bag.
3. Store in the refrigerator for 1/2 a day to a full day for a perfect finish.
4. Sprinkle on some bonito flakes, and serve.

koji, wasabi, flakes

Taken from cookpad.com/us/recipes/145381-nagaimo-pickled-with-wasabi-and-shio-koji (may not work)