Itawasa

Chill the kamaboko so it slices cleanly and keeps its springy texture.

Cut the fish cake into even half-inch slices, leaving the red edge visible.

Arrange the slices over shiso leaves with grated daikon and a lemon wedge.

Set wasabi and soy sauce beside the plate rather than pouring them over.

Dip each slice lightly in soy and wasabi just before eating.