Simply tossed!! This is a recipe for easy but tasty pasta.
I used to make umeboshi and tuna pasta all the time.In this variation, I used shio-kombu because I was out of tuna.
Tossing with olive oil prevents the pasta from sticking together.Make sure to toss the pasta while it's freshly cooked (to moisten the shio-kombu properly!!).
Enjoy Japanese food around the world.