Spaghetti Aglio e Olio with Mizuna Greens and Jako Fish

Spaghetti Aglio e Olio with Mizuna Greens and Jako Fish

This pasta recipe lets you enjoy the great crunchiness of mizuna greens.
Mizuna greens are also known as "Kyona" because they originated from Kyoto.
Japanese ingredients are perfect for this delicious dish!!

Ingredients: 2 servings

Mizuna greens
1 bunch
160 g
Olive oil
4 tablespoons
Garlic (sliced)
2 cloves
Red chili pepper (sliced and seeds removed)
Chirimen jako
20 g
Ground sesame seeds (white)
2 tablespoons


1. Cut the mizuna greens into 5 cm lengths. Boil water in a pot, add salt (not listed), and cook the pasta.
2. Add olive oil and garlic to a frying pan. Patiently heat on low to bring out the aromas.
3. When fragrant, turn off the heat. Add the red chili pepper and chirimen jako, then toss well.
4. Turn on the heat again. Add pasta cooking water (5-6 tablespoons) into Step 3 in a few batches to dilute and emulsify the sauce.
5. Drain the excess water from the freshly cooked pasta, and add to the Step 4 frying pan. Sprinkle on the ground sesame seeds, and toss well.
6. Adjust the taste with salt and water (not listed), and turn off the heat. Add the Step 1 mizuna greens, and toss briskly. Plate, sprinkle with sesame seeds to finish, and it's done!
7. Bon appetit.

Story Behind this Recipe

Mizuna greens are available year round, but they're in season in the winter. They are strong against cold weather, but don't do as well in the heat. Let's eat them up during the summer!