Peel the turnips and cut them in half. Then slice into 7 mm thickness. Sprinkle with salt and set aside. Cook the turnip greens in boiling water and drain.

Peel the prawns and devein. Rub katakuriko into the shrimp, rinse, then boil them in water.

Once moisture is produced from the salted turnips, rinse and pat dry with a paper towel. Do not squeeze out the moisture.

Blot the excess water from the turnips, turnip greens, and prawns. Toss them in a mixture of yuzu pepper paste, olive oil, and vinegar, chill in the fridge, then serve!