Ingredients(1 servings)
| Spaghetti | 200 g |
| Shimeji Mushrooms | 30 g |
| Natto and Kombu Mix | 1 tbsp |
| Cherry Tomato | 4 |
| White Soy Sauce | 1 tbsp |
| Olive Oil | As needed |
| Parsley | As needed |
How to make
| 1 Rehydrate the natto kelp and boil the spaghetti. |
| 2 Put the shimeji mushrooms and tomatoes in a frying pan and cook over low heat. |
| 3 Add the boiled spaghetti and natto kelp and mix well. |
| 4 Add white soy sauce and mix. |
| 5 Sprinkle with parsley and drizzle with olive oil and then serve. |
A comforting Japanese-style pasta with delicate umami flavors.
Natto kelp, shimeji mushrooms, and sweet cherry tomatoes come together in a light yet savory dish finished with white soy sauce.