Soak Kombu in 3 cups water for 30 minutes in a medium pot.

Peel satoimo and boil in a small pot for 15 minutes or until tender.

Peel and cut the daikon into thin 1/16" (about 1.5 mm) thick round (cut into quarter if too wide) and boil in another small pot for 5 minutes or until tender.

Start cooking the kombu water at medium heat and remove the kombu right before boiling. Turn down the heat to low and dissolve the miso paste. Add sake and simmer.

Boil mochi in water for 5 minutes or until soft.

Add the strained satoimo, daikon, and mochi in the soup and simmer for 2 minutes.

Serve and garnish with Ito Katsuo.