I bought a huge jar of flaked salmon, so I tossed it with spaghetti.Adjust the amount of flaked salmon and shio-kombu to taste. For 2 servings. Recipe by annnnn

This is a pasta dish I used to make a long time ago.Since you're using the oil from the tuna can, the noodles won't stick together even if they sit for a while.If you're not a fan of the oil from canned tuna or if you are using boiled tuna, add a bit of olive oil instead.I used soft umeboshi. Recipe by bobitin

This is an adaptation of a pasta dish using Kishu umeboshi with chicken tenders and kombu broth. The flavor is a bit different, but it's still a delicious, light pasta dish ♡Toss quickly once you add the pasta to prevent it from drying out! At the restaurant, they serve this with steamed chicken tenders, but I stir-fried them instead to add richness and to save time. Recipe by LazyHata

Long ago, I lived near a ramen shop that served ramen in umeboshi and butter. I loved it. I had cravings for it, and made this, recalling the original taste.Adjust the amount of bouillon and soy sauce depending on the salt content of the umeboshi. I use low-salt umeboshi. If you are using umeboshi flavoured with honey, use sake instead of mirin. Recipe by Kuccharu

I got a request to make a cream pasta using avocado, so I made this recipe.I wanted some kind of accent to the taste so I added umeboshi.The sauce in Step 2 will boil away, so watch the timing of the pasta and make the sauce accordingly.I thought the amount of avocado might be too much but I thought it was better to use a whole than to leave half. Maybe one avocado is good for 3 servings. Recipe by Orange Day

I added edamame to a family favorite, umeboshi pasta salad.If the umeboshi you are using are very big or salty, adjust the amount or reduce the amount of ponzu sauce. For 3 to 4 servings. Recipe by piko-rin

I created this recipe because I wanted to eat pasta with shio-koji!You can use any ingredients! Make it nice and colouful. Recipe by Luna05

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. Recipe by Ruruoka

I tried recreating a delicious dish I had at a restaurant.-You can replace the shimeji mushrooms with maitake or king oyster mushrooms.-Take care not to boil down the sauce too much.-The seasoning for the chicken soboro is kept on the lighter side, taking into account the sodium that's included in the sauce. Recipe by Koutarochan

I wanted pasta but did not want spaghetti. I did not have ingredients for Alfredo sauce so I found a recipe similar to this and just tweaked it.

I just whipped this up when my family was craving a pasta dish.If you are using tuna packed in water, drain off the liquid and sauté the tuna with 1 tablespoon of vegetable or olive oil. The oil will spit a bit at Step 2 so be careful when you're stirring the ingredients around. This is delicious with some ichimi spice and/or sesame seeds. For 2 servings. Recipe by Shampoo hat

I got a request for a Japanese style pasta dish.If you leave the frying pan on the heat for too long, the food will dry out, so pay attention. For 2 servings. Recipe by KaoRi