1 bn Spinach

9 oz Daikon radish, peeled

-- & thinly julienned 2 oz Carrot, peeled

-- & thinly julienned 1/4 ts Salt

10 1/2 oz Soybean sprouts

7 oz Fiddlehead, cooked

1 tb Sesame oil

1 ts Ground sesame seeds

Salt -----------------------------SPINACH SEASONINGS----------------------------- 1 tb Minced green onion

1 tb Sesame oil

1/2 ts Salt

1/2 ts Ground sesame seeds

--------------------------DAIKON/CARROT SEASONINGS-------------------------- 1 tb Vinegar

2 ts Sugar

2 ts Ground sesame seeds

1 ts Crushed garlic

1 ts Minced green onion

1/4 ts Ground chili pepper

---------------------------BEANSPROUT SEASONINGS--------------------------- 1 tb Sesame oil

2 ts Minced green onion

1 1/2 ts Ground sesame seeds

1 ts Crushed garlic

1/2 ts Salt

---------------------------FIDDLEHEAD SEASONINGS--------------------------- 1 ts Crushed garlic

2 tb Soy sauce

1 tb Minced green onion

2 ts Sake

2 ts Mirin

Wash spinach well and cook in boiling salted water to wilt. Blanch in cold water. Drain, and squeeze out excess water. Cut spinach into 1-1/2 inch lengths. Add Spinach Seasonings and mix well. Place daikon and carrot in a bowl and sprinkle with 1/4 teaspoon salt. Let stand 10 minutes, then lightly squeeze out water. Add daikon/carrot seasonings and mix well. Discard roots of soybean sprouts. Wash and place sprouts into a pan with enough water to cover and a pinch of salt. Cover and cook over medium heat for 10 minutes. Drain well and cool. Mix in beansprout seasonings. Drain fiddlehead. Stir fry in 1 tablespoon sesame oil. Add beansprout seasonings to taste. Cook down and sprinkle with ground sesame seeds. Arrange cool vegetables in separate sections on serving dish, or present in individual bowls.