There is a standard Chinese-style salad made with jellyfish. I made it with kiriboshi daikon (shredded dried daikon radish) instead of jellyfish. It too has a crunchy texture, and is as delicious as the original.
I was going to make a jellyfish and cucumber Chinese salad, when I suddenly started wondering how it would turn out if used kiriboshi daikon instead of jellyfish so I tried it.
It becomes tastier if you let it rest for a while before serving it.
Enjoy Japanese food around the world.