Japanese-Style Garlicky Ume (pickled plum) Pasta with Nanohana and Bacon

Japanese-Style Garlicky Ume (pickled plum) Pasta with Nanohana and Bacon

A seasonal delight with a garlicky kick.


Nanohana(rape blossom)
About 100g
Streaky bacon
2-3 rashers
1 clove
Olive oil
1 tablespoon
*Umeboshi (pickled plums, non-sweet kind)
2 large
*Soy sauce
1-2 teaspoons (depending on the saltiness of your umeboshi)
A little less than 1 teaspoon
*Dashi soup stock
5 tablespoons
*Sesame oil
1/3 teaspoon


1. Combine all * ingredients for the sauce in a bowl.
2. Wash the nanohana well and cut off the hard ends, then cut into two sections, the buds and the stalks. Keep them separated.
3. Slice the garlic. Cut up the bacon into small pieces.
4. Boil the spaghetti in lightly salted water. Whilst the spaghetti is cooking, place the olive oil and the sliced garlic in a flying pan and gently heat up on a low-medium heat.
5. Once the garlic starts to sizzle, add the bacon and fry until the garlic turns golden in colour.
6. Be careful not to burn the garlic. If it starts to colour too much, take the pieces out and put aside.
7. 2-3 mins before the spaghetti is ready, add the nanohana stalks, then the buds a little later and boil together.
8. Quickly and loosely drain the spaghetti and the nanohana, then put in the frying pan. Stir in the ume sauce and mix thoroughly.

Story Behind this Recipe

A quick and easy pasta dish with some nanohana from the allotment.