This pasta with jako and mizuna is easy to make. It's an aglio, olio e peperoncino style with garlic and red chili peppers.
I improvised on my favorite jako and shishito pepper pasta dish at an izakaya (Japanese-style pub) that I frequented way back when.
Depending on your taste, you can even add two pinches of red chili pepper. Stock jako in the freezer, and sautè only the amount you need. There's no need to defrost.
Enjoy Japanese food around the world.