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Cooking is a kind of art and also there are many different sorts of cooking that you could learn. You can come to be a gourmet chef or you can merely try to understand the art of cooking excellent meals within your house. Many jobs in the workplace employ chefs, prep-cooks and managers that likewise supervise cooks. We hope this Silky and Cold Nagaimo and Umeboshi Spaghetti recipe can aid make you a better chef.

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