Silky and Cold Nagaimo and Umeboshi Spaghetti

Silky and Cold Nagaimo and Umeboshi Spaghetti

Enjoy pasta with umeboshi, dashi stock, and nagaimo. Get through the summer heat with zest!

Ingredients: 2 servings

Spaghetti (preferably capellini)
150 g
Chicken ham or regular ham
2-3 slices
2-3, large
7-8 cm
*Water (or dashi stock)
150 ml
*Kombu tea, mirin, usukuchi soy sauce
1 teaspoon each
*Green onion, shiso leaves (finely chopped)
3-4 tablespoons
Sesame seeds, shiso leaves, cherry tomatoes
as much as you like


1. Remove the pit from the umeboshi and mince the flesh. Finely chop the green onion (or shiso leaves).
2. Grate the nagaimo or roughly mince in a food processor without blending it too smooth.
3. Combine the * condiments and chill.
4. Cook the pasta with liberally salted water. Drain and chill under running water.
5. Toss the pasta, umeboshi, green onion, and ham with the sauce from Step 3. Dish it up.
6. Pour the nagaimo over the pasta. Top with nori and sesame seeds if available.
7. In this photo, I added pickled cucumbers and eggplants, umeboshi, cured ham, marinated tomato, and sesame seeds. I've added lots of shiso leaves as well.
8. You can mix anything into this delicious pasta dish.

Story Behind this Recipe

I used to make a warm nagaimo spaghetti dish. I prepared it chilled for a change, and it still tasted amazing.