Lightly salt the salmon fillets and trimmings.

Rinse the salmon fillets and trimmings and put it into a pot filled with water. Turn on the heat to high. 

Once the water comes up to a boil, remove the scum that boils up to the surface and add in the sake.

Cut the daikon radish into 2 cm thick rounds and add into the pot, together with miso. Garnish with thinly sliced long green onions.