You will need:
Small cucumber (preferably under an inch and a half in diameter)
Daikon radish (preferred in Japanese cuisine; try an Asian market)
Kelp (no… really)
Rice wine vinegar
Shrimp, cooked and ready to eat, then chilled
Slice the cucumber and the daikon radish very, very thin. If you’ve got a mandoline, use that. You want slices of no more than a millimeter or two. Chop the kelp into little pieces. In a shallow bowl, soak them in rice wine vinegar for five to fifteen minutes. (I am fairly sure that you could leave them soaking from morning without damage, but let’s call that good.)
Serve in small portions with shrimp on top. Rice wine vinegar has a gentler flavor than white vinegar, so serve with something that complements a faintly bitter taste.