Pull out the stems off the shiitake mushrooms and discard. Slice a third of a lemon into a few slices. Cut off the stem of the shimeji mushrooms. Grate the daikon radish with a yam grater
and set aside in a bowl. Thinly slice the green onions. Open the shirataki bag, drain the water out, rinse the noodles in a sieve and cut them into 3-4 pieces as they tend to be extremely long. Slice a few slices of carrots if you wish to use some, or cut some shapes with some cookie cutters. Cut off the stems off the garlic chives and cut the chives into 3.