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 love sesame seeds. I love avocado too. This is a recipe that just came to my mind when I was preparing lunch one day.The grated cheese adds richness and the shiso leaves add a refreshing finish.Even if it seems like a bother, it's best to grind up the sesame seeds just before serving for maximum flavor. Add a very generous amount of sesame seeds - an amount that seems like too much is about right for this. If you put in too many shiso leaves it will be too strong, so be careful. This salad is best made just before serving, so you can't make it in advance. Don't eat it with your hands right out of the mixing bowl! For easy-to-make amount (2 to 4 servings). Recipe by Jikana

This is one of the most basic sauces of those I learnt in Italy.After rinsing the basil leaves, pat them completely dry.This prevents discolouring and the resultant sauce will keep longer!Use some extra virgin olive oil to prevent the pasta from sticking. Recipe by Yamaonoboru

I came up with this recipe for my takuan-loving family.Adjust the taste with salt if needed.This pasta tastes better with a generous amount of lemon juice! Recipe by Jellyfish

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.

My mother used to preserve shiso leaves by drying them in the shade (I think?). I just do it easily in the microwave... This is a great way to eat lots of shiso, which is packed with carotene, calcium, vitamin C, and potassium.I use a 500 W microwave oven. Recipe by Akkorin mama

I thought this up one day when I wanted to eat something at home for lunch by myself.If you don't have any garlic soy sauce, add some thinly sliced garlic to the frying pan and stir fry lightly just before adding the pork, then season later with regular soy sauce. For 1 serving. Recipe by Minaichigo

I improvised on my favorite jako and shishito pepper pasta dish at an izakaya (Japanese-style pub) that I frequented way back when.Depending on your taste, you can even add two pinches of red chili pepper.Stock jako in the freezer, and sautè only the amount you need. There's no need to defrost. For 2 servings. Recipe by Yuusukesuke

I tried a chilled pasta dish at a family restaurant before and I liked it. I tried to recreate a similar dish from memory. Since then, I make this pasta every summer.Adjust the seasoning according to the saltiness of the Genovese sauce, cooking liquid, tuna, and octopus. Recipe by John Lee Cooker

I made this pasta when I was craving Japanese-style pasta.Mix in the spaghetti while there is still liquid left in a pan. It will reduce while mixing. Recipe by Bakazoku.