Daikon and Smoked Salmon Sandwiches with Kimizu Sauce

In this preparation, smoked salmon is cured with kombu (kelp) overnight. This technique is traditionally applied to fresh fish to help preserve it. The kombu removes water and excess oil from the salmon, tightens its texture, and intensifies its flavor. The smoked salmon is then sliced and layered with daikon pieces to make small, attractive sandwiches. Served with wakame sea vegetable, boiled shrimp, and golden yellow kimizu sauce, the sandwiches make a dazzling