This is an AI-generated image.
A Japan-born pasta classic: cod roe loosened with butter and soy sauce, tossed straight through spaghetti.
🚧 The Storage app is currently in development. Please check back soon.
This dish sits at the heart of "wafu pasta," the genre born as Italian pasta settled into Japan. It grew not from any single regional tradition but from home and café kitchens experimenting with pairing Japanese ingredients with pasta. The salty richness of cod roe, brought together with just butter and soy sauce, is a simple technique, while shredded nori and shiso sharpen its distinctly Japanese profile. Because it departs from Italian tradition, it sits outside any single country's cuisine as an original creation.
Bring a large pot of salted water to a boil and cook the spaghetti per the package instructions.
Slit the thin membrane of the cod roe and scrape the roe into a bowl with a spoon.
Shred the shiso leaves into thin strips.
Drain the cooked spaghetti and toss with the butter while hot to melt it in.
Add the cod roe and soy sauce and toss quickly, off the heat, so the roe doesn't overcook and clump.
Plate and top with the shiso and shredded nori; squeeze over lemon if using.