Kikka-kabu (Pickled Turnip Chrysanthemum Flowers)

Trim the ends of the turnip, cut it into 1-inch thick rounds, and peel them.

Place the rounds on a work surface with the wider cut side facing up.

Make vertical cuts across the turnip at 1 mm intervals, cutting about two-thirds of the way down.

Rotate the turnip 90 degrees and repeat the slicing process to create a fine checkerboard pattern.

Rub a pinch of salt onto the bottom, uncut side of the turnip and let it rest for 10 minutes.

Remove the seeds from the chili pepper, slice it into thin rounds, and mix with the dressing.

Rinse the salt off the turnip and gently squeeze out excess moisture.

Cut the turnip into ¾-inch pieces and submerge them in the marinade for 15 minutes.