Prosperity Toss Salad

Whisk together umeboshi paste, vinegar, sugar, sesame oil, ginger, and mirin in a small bowl until blended and smooth; set aside.

Pour vegetable oil to a depth of 1 1/2 inches in a large wok; heat over medium-high until a deep-fry thermometer reads 350°F. Working in 2 batches, add vermicelli noodles, and fry until noodles puff and float to surface, about 7 seconds. Using a spider or slotted spoon, flip noodles, and fry 3 seconds. Using a spider, remove noodles from oil, and drain on a large paper towel–lined plate. Add taro root to wok, and fry, stirring often, until crisp, 2 to 3 minutes. Drain on a paper towel–lined plate.

Spoon 1/2 cup dressing into a large serving bowl or platter; place fried vermicelli in the center. Arrange carrot, cucumber, daikon, onion, bell pepper, yuba, edamame, and microgreens around fried vermicelli. Sprinkle with shallots, peanuts, pickled ginger, and sesame seeds. Top vermicelli with fried taro and pomelo, and garnish with flower petals.

With the salad as the centerpiece, each guest should use their chopsticks to gently incorporate the dressing. Encourage guests to serve themselves. Serve remaining 1/2 cup dressing on side.