Prepare the daikon root: peel and cut it into small pieces and place in the food processor with the 1 or 2 dried chillies (remove the stalk and seeds).

Process until you have a smooth, very pale pink creamy mixture, place this in the centre of a clean cloth, gather the edges together and twist round tightly to squeeze out as much moisture as possible.

Heap the radish mixture on to 4 plates and garnish with parsley and radishes cut into tulip shapes. Top each serving with a spoonful of the salmon or lumpfish roe, sprinkle with a little lemon juice and serve immediately.

This delicate and unusual starter should be prepared just before it is to be eaten as the daikon mixture (momiji oroshi) deteriorates rapidly once grated. This is an ideal beginning to a formal Japanese meal.