Separate the leaves and remove the core. Cut the leaves in half lengthwise to make it easier to julienne, then stack, roll up, and slice very thinly from end to end.

Peel the skin of the ginger, and cut thinly, gradually sliding and stacking the slices. Then thinly slice from end to end.

Peel the daikon radish and cut into 4 to 5 cm (1.5 to 2 in.) long pieces. Slice into 1 to 2 mm (0.1 in.) thick planks, stack by sliding these gradually, and then slice up into thin sticks from end to end.

Cut into 4 to 5 cm (about 2 in.) lengths and peel each piece. It will be safer and easier to cut if the edge is thinly sliced off to create a flat surface and this cut surface is placed face down. Slice into 1 to 2 mm (0.5 in.) thick planks, stack by sliding these gradually, and then thinly julienne from end to end.