Have you ever tried Japanese style pasta?
That’s not tomato source, cream source and also peperonchino.
In this time, I cooked with gooey ingredients (Natto, Okura,
After minced them, I shredded leaves of basil, seaweed,pickled
vegetable of Shibazuke.
After boiled pasta, add garlic oil and Japanese broth “Dashi” in it.
Put pasta on the tray and decorated ingredients on it.
At last, put raw egg york at the center.
I mixed well and enjoyed it!