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When you comprehend the essentials of cooking, it can be such a releasing and also awarding experience to produce a just scrumptious meal or baked product. The smells in your house and the faces of the people who you share it with are invaluable. We hope this Silky and Cold Nagaimo and Umeboshi Spaghetti recipe will certainly give you some concept for you to come to be an extraordinary chef.

You need to prepare Spaghetti (preferably capellini).
You need to prepare Chicken ham or regular ham.
You need to prepare to 3 large Umeboshi.
Prepare Nagaimo.
You need ＊Water (or dashi stock).
Provide each ＊Kombu tea, mirin, usukuchi soy sauce.
Provide ＊Green onion, shiso leaves (finely chopped).
Provide as much (to taste) Sesame seeds, shiso leaves, cherry tomatoes.

Remove the pit from the umeboshi and mince the flesh. Finely chop the green onion (or shiso leaves)..
Grate the nagaimo or roughly mince in a food processor without blending it too smooth..
Combine the ＊ condiments and chill..
Cook the pasta with liberally salted water. Drain and chill under running water..
Toss the pasta, umeboshi, green onion, and ham with the sauce from Step 3. Dish it up..
Pour the nagaimo over the pasta. Top with nori and sesame seeds if available..
In this photo, I added pickled cucumbers and eggplants, umeboshi, cured ham, marinated tomato, and sesame seeds. I've added lots of shiso leaves as well..
You can mix anything into this delicious pasta dish..

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