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10g garlic 1 chili pepper 5g anchovy paste olive oil 180g octopus 80g eringi 40g shiitake 150g tomato Italian harb mix 2cc nam pla 130g Linguine ◆ Salt 30g 3,000cc Pasta boiled in al dente with boiling water olive oil 2cc shirodashi
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10g garlic 15g ginger 1chili pepper negi oil 180g meat 60g eringi mushroom 50g carrot 200g hakusai : chinese cabagge 30g kikurage mushroom 50g shrimp 80g squid 10cc shaoxingsake pepper 10cc shirodashi 5cc~ oyster sauce sesame oil 100cc water 7g~ starch water
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10g garlic 15g ginger 1 chili pepper negi oil 180g garlic sprouts 100g eringi 100g shrimp 60g baby scallop 80g squid 10g shaoxing sake pepper 10cc shirodashi 80g squid 5g chicken soup powder 100cc water sesame oil 5g starch water
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3000cc water 30g salt 130g Linguine piccole 10g garlic 1 chili pepper 10g anchovy paste olive oil 230g asari : short neck clam 10cc white wine 100g squid 40g baby scallop 60g shrimp 2cc~ nam pla olive oil mitsuba
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3000cc water 30g salt 130g angel hair pasta : cappellini 10g garlic 1 chili pepper 30g anchovy paste olive oil 200g short neck clam : asari 10cc white wine 120g squid 50g baby scallop 70g shirimp 120g tomato 2cc~ nam pla
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1000cc water 30g salt 130g spaghettini 10g garlic 1 chili pepper 5g~ anchovy paste olive oil 150g asari : short neck clam 10cc white wine 7 cherry tomato 100g shrimp 150g tomato 70g squid 2cc nam pla olive oil
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15g garlic 1 chili pepper olive oil 180g asari : short neck clam Houbou : bluefin searobin enoki shiitake eringi cherry tomato broccoli 30cc~ white wine Italian herb mix salt
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1000cc water 30g salt 130g Linguine piccole 10g garlic 1 chili pepper 5g anchovy paste 1 bay leaf olive oil 400g anglerfish meat 10cc white wine 90g onion 60g eringi 200g tomato 20g olive 20g caper italian harb mix Balsamic vinegar 50cc pasta boiled juice olive oil