Pickled Plum Pasta – Wafuu Umeboshi Spaghetti

4/5 (1)
Difficulty:
Easy
Prep Time:
10 mins
Cook Time:
10 mins
Yields:
2 servings
Calories:
309
Pickled Plum Pasta Pickled Plum Pasta

Ingredients

Cookware

  • Large pot / skillet
  • Knife
  • Cutting board

Quick Directions

  1. Cook pasta according to package directions. Drain.
  2. Chop the onions and mushrooms. Mince the garlic. Remove the pit the umeboshi and chop the flesh into small pieces.
  3. Add oil to skillet over medium high heat. Add garlic, onion and mushrooms and cook until onions turn golden.
  4. Add remaining ingredients to pan and stir to combine. Transfer to plates and top with shredded nori.

The Story

As much as I love a good bowl of rice, there is something about pasta that just can’t be beat. Growing up on spaghetti and meatballs, pasta is a huge comfort food for me. While at first Japanese style pasta might seem like a far cry from the spaghetti of my past, it’s a close second when I need that pasta fix!

Wafuu (or wafu) means ‘Japanese style’ in Japanese, and as you’d expect, wafuu spaghetti is a little different than the Italian classic. Fusion cuisine brings the best of both worlds together, so as unusual as it may sound, the combination of Japanese and Italian flavors is surprisingly delicious! This wafuu style spaghetti features umeboshi, a very sour, salty pickled plum that can be an acquired taste. But while umeboshi itself is quite intensely flavored, using just a small amount gives the dish a subtle, salty flavor that doesn’t overwhelm the taste.

The best thing about wafuu spaghetti is that it is surprisingly simple to prepare. Most recipes require very little prepping and cooking, so it’s great for a busy weeknight. Especially if you have a stock of furikake seasoning in your pantry, (which i recommend if you’re serious about cooking Japanese!) all you need to do is cook the pasta, sprinkle some on and viola, you’re done! If you’re not a fan of pickled plum, you can even leave it out and just season with furikake for an even simpler recipe. It’s easy to enjoy delicious Japanese style pasta in about 20 minutes!

Recipe – Pickled Plum Pasta: 

– Bring a large pot of water to a boil and cook the pasta according to package directions.

Pickled Plum Pasta

– While the spaghetti is boiling, finely chop the garlic and cut the onion and mushroom into thin strips.

Pickled Plum Pasta

– Heat the oil in a wide skillet over medium high heat. Once hot, add the garlic, onion and mushroom and saute until golden brown. Turn off heat and set aside.

Pickled Plum Pasta

– Prepare the umeboshi by removing the pit from the center, then finely chop the pulp.
Pickled Plum Pasta

– Once the spaghetti has cooked, drain then return to the pan. Add the sauteed garlic, onions and mushrooms, as well as the umeboshi and yukari shiso salt. Stir until combined.

Pickled Plum Pasta
Pickled Plum Pasta

– Transfer to two plates, then top with shredded nori strips or your favorite furikake seasoning!

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  • Felice

    I love this kind of pasta! (*v*) I haven’t had it in forever… going to make it later! Thanks for the inspiration (flower)

  • http://omnivorescookbook.com/ Maggie Zhu

    The recipe is very creative and looks yummy!
    Umeboshi is one of the things that I learnt to get used to when I was living in Japan. At first I thought it’s very sour, but then I start to like it a lot, especially with onigiri.
    The pasta looks healthy and I can imagine the great flavor with the combination of umeboshi and nori. :)

  • yumyum

    A cute fusion pasta, sounds good! Will try this recipe sometime. You might be right about there be fusion Japanese-ized Italian food, however/but other than the Japanese fusion Italian dishes with nori or other Japanese ingredients, the Italian food at restaurants (non-fast food delivery chain)in Japan that are the non-fusion ones seem more authentic to Italy Italian food than American Italian food (which is very Americanized). I honestly never heard of peperoncino, carbonara, and margherita pizza before coming to Japan, and I looked them up and turns out margherita pizza is the type of pizza eaten mostly in Italy, and personal plate size is the size of the pizza in Italy not huge like the American pizzas. I never realized that American Italian food is really Americanized so much until coming to Japan.

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  • bartingles

    Recipe mentions onions, but not in the ingredient list. I think it would work either way though.

    • dani-chan

      Thanks for catching that! I’ve adjusted the ingredients list.

  • Kate McLaughlin

    This is delicious and simple! I threw an egg in at the end until just cooked. I love pickled plums so much! Thank you for this recipe!