Ingredients:

• 1 bunch Rapini

• 2 slices (julienne) Fresh Ginger

• 15% of rapini by weight Sagohachi Pickling Liquid*

• 1 tablespoon Ground Sesame Seed

*1 tablespoon Sagohachi Pickling liquid is about 2/3 oz.

How to make:

1. Cut rapini into 2/3 inch length, put in a zipper bag with ginger and Sagohachi Pickling Liquid. Massage well. Pickled in refrigerator for overnight.

2. Gently squeeze pickled rapini to remove excess liquid. Toss with ground sesame seed before serving.

Assemble:

You can use Chinese green such as bok-choy, gai-ran, or tatsuoi.