Soak the wakame seaweed in warm water, and set aside until needed.
Top and tail the carrot, and peel. Using a mandoline or a sharp knife, cut the carrots into thin slices, then into a fine julienne.
Wash and trim the spring onions. Remove the outer layer if necessary. Slice the spring onions thinly on the diagonal. Set aside in a bowl of cold water.
In a mixing bowl, whisk together the Yutaka soy sauce, rice wine vinegar, caster sugar and sesame oil.
If your sesame seeds are not toasted, place them into a dry pan, and heat until they become fragrant and golden brown.
Drain the wakame seaweed, and squeeze out any excess water. Mix the carrot julienne, drizzle with dressing. Toss until well coated, and taste for seasoning.
Sprinkle with the toasted sesame seeds and spring onions.
«Wakame seaweed is the most commonly found seaweed, but other seaweeds can be used in this salad. Packets of seaweed can be found in natural food and Asian shops, those suitable for salads will be labelled as such.»