・Tarako (Alaska pollack roe)…1 piece (half of the roe from a single fish) ・Pasta (dry)…100-120g ・Mayonnaise…1 tablespoon ・Soy sauce…1 teaspoon ・Sugar…Half a teaspoon ・Olive oil…Half a tablespoon ・White wine…1 teaspoon ・Dried konbu (kelp)…10cm ・Salt…1.5 tablespoons ・Shiso (perilla) leaves…To taste ・Shredded nori (laver)…To taste 1. Shred the shiso leaves finely and rinse them briefly in water in preparation. If you can’t get hold of shiso, you can use watercress, sprouts, or green spring onion. 2. Boil 2 liters of water in a saucepan, then boil the pasta with the dried konbu and salt. Boil the pasta for 1 minute longer than the cooking time indicated on the package. 3. While the pasta is boiling, place the tarako (broken into small pieces), mayonnaise, soy sauce, sugar, olive oil, and white wine in a bowl and mix well. 4. Transfer the cooked pasta straight into the bowl without draining it and quickly mix to coat it in the sauce. 5. Pile it onto a plate and scatter shiso and shredded nori over the top to serve. You can also give the tarako flavor a different twist by using salmon roe, squid, or natto (fermented soybeans) as a topping. By SUGI AKATSUKI see all recipes Profile:SUGI AKATSUKI Graduate of the University of Tokyo. Researches culinary culture and foods that promote longevity and beauty. Studied basic medical science and life science at university. After studying organic food and Kushi macrobiotics, she began to conduct culinary research independently. Her motto is “simple ways to stay beautiful.” Her specialty is healthy dishes ideal for the busy woman of today. She also teaches yoga and has a popular blog（http://saqai.com/）.