This is a Japanese style pasta that is so fragrant from the shiso leaf and olive oil. The sweet and sour umeboshi mixes well with the pasta.
I made this pasta with the shiso leaf pesto that I made. I thought that the umeboshi might match well since the genovese is made from shiso leaves.
I used honey-soaked umeboshi for this recipe. Add a small amount of extra virgin olive oil if the genovese sauce seems too dry or doesn't have enough oil.
Enjoy Japanese food around the world.