Ingredients (5-6 servings)
<Ume mayo dip>
5 tbsp Japanese mayonnaise
1 tbsp yukari or umeboshi paste
1 tsp soy sauce
< Miso mustard dip>
3 tbsp miso paste
2 tbsp rice vinegar
1 tbsp mustard
1/2 tbsp sugar
1/2 tbsp sake
<Vegetables>
5 inches daikon
2 carrots
1 English cucumber
1/3 kabocha pumpkin
5 inches renkon (lotus root)

Directions

1. Peel daikon, carrot and renkon.
2. Thinly slice renkon and throw in a bowl of water for 5-10 minutes. This process prevents the renkon from changing color. In a saucepan, add about 5 cups of water and 1 tsp vinegar. Add renkon and bring to boil.  When the water starts boiling, cook renkon for 5 more minutes. Drain and cool in running water. Drain well again.
3. Thinly slice kabocha pumpkin and steam about 3-5 minutes until soft.
4. Cut carrot, daikon and cucumber into long thin strips.
5. Mix ingredients of each kind of dip in a small bowl.
6. Serve vegetables on a plate together with the dips.

DAIKON (from Japanese ダイコン (daikon) (大根), literally "large root"), also called White Radish, Japanese radish is a mild flavoured, very large, white East Asian radish.
Although there are many varieties of daikon, the most common in Japan, the aokubi-daikon, has the shape of a giant carrot, approximately 20 to 35 cm (8 to 14 in) long and 5 to 10 cm (2 to 4 in) in diameter.

KABOCHA, sometimes known as a Japanese pumpkin, is a small buttercup-style winter squash that grows on long vines. Kabocha has deep green, bumpy skin with white stripes, similar in shape to the traditional pumpkin. The flesh of Kabocha is a deep orange and is similar in taste and texture to a butternut squash.

RENKON - Peel off the reddish-brown skin and slice through the white flesh of a lotus root and a floral pattern will appear. The holes are said to  be auspicious. Renkon has a nice crunch to it.