To come up with a rich sauce that retains the refreshing flavor ... 160 grams spaghetti, 5 “shiso” leaves 1. Finely chop garlic and onion. Cut shiso into fine strips. 2. Add olive oil, onion ...

Soak scallops in cold water for 20 minutes. Strain, and pat dry. Remove pits from umeboshi, and mince into a paste. Combine umeboshi with olive oil and balsamic vinegar in a small bowl. Heat grape ...

Ponzu sauce isn't difficult to make ... Grate the wasabi just before making the dish, because the flavour fades as it sits. Shiso leaf is also called beefsteak plant, and the flavour is very ...

Stir and set aside to cool. Add the nori sauce to the chopped natto and mix well. 4. Pour the natto sauce over the sauteed nagaimo and top with shredded shiso.