Rinse pohole with clean running water and remove any small hair fibers on the shoots.
In a medium bowl add ice and water to create an ice bath. Set aside.
Place a large pot of water over high heat and heat until rolling boil. Add chopped pohole and blanch for 1-2 minutes. Remove pohole and place directly in the ice bath to stop the cooking process.
To large bowl add pohole, onion, tomato, ika and shrimp and set aside.
In a small bowl add shoyu, rice wine vinegar, sugar, and sesame oil. Mix to combine.
Pour sauce over pohole and gently toss to combine.
1 pound pohole (fiddlehad fern), cut into 1 inch pieces
1/2 sweet round onion, sliced
2 small roma tomatoes, diced
1/4 cup ika (dried cuttlefish)
1/4 cup dried shrimp
2 tablespoons shoyu
2 tablespoons rice wine vinegar
2 tablespoons granulated sugar
1 tablespoon sesame oil