Separately blanch the onions, carrots, sweet corn, green peas, and celery. Remove, drain, and mix the vegetables together. Place the vegetables in a shallow casserole dish.

Place the kombu dashi and agar-agar flakes in a pot. Bring to a boil. Stir frequently to dissolve the flakes. Reduce the flame to low and simmer for 2 to 3 minutes. Add several drops of shoyu soy sauce, to mildly season, but not enough to turn the liquid dark. Add the ginger juice and mix. Remove from the flame, and pour the hot liquid over the vegetables. Allow to sit in a cool place or refrigerate until jelled. Slice and serve with miso-lemon-parsley dressing.

Dressing: Place the parsley in the suribachi and grind several seconds. Add the miso and puree to a smooth paste. Add the lemon juice. Puree again until smooth. Then add water and puree until smooth.