Mix the wasabi powder with the water. Place in a saucepan along with the rice vinegar, soy sauce and sugar, stirring while bringing to a boil. Add the mushrooms and bring slowly back to a boil, then simmer for 7 minutes. Remove the mushrooms from the marinade and leave to cool. Reserve the marinade.

Soak the arame in cool water for 10 minutes. Drain thoroughly by squeezing the excess water out with your hands. Cut the cucumber in half lengthways and remove the seeds by scoping them with a teaspoon. Using a mandolin, slice the cucumber and daikon into thin strips.

Heat the oil in a wok and stirfry the bean sprouts, NOMU Oriental Rub, cucumber and daikon for 3 minutes. Add the arame and stir-fry for a further 3 minutes. Set aside to cool.

Stir the mushrooms into the arame salad and divide between 6 small plates. Pour a little marinade over each dish before serving.

Note: Arame is dried shredded seaweed and is available at good Oriental stores.