Steps

1. Cut sashimi (salmon, skipjack tuna, sea bream, etc.) against the grain into a good eating thickness. Keep the garnish (tsuma) from the sashimi platter, as it will also be marinated. Pro Tip! Cutting sashimi against the grain severs the muscle fibers, resulting in a better texture.
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2. Roll up 10 shiso leaves (about 6 if large) and julienne them, then turn them sideways and finely chop. Finely chop the sashimi garnish (tsuma) in the same way.
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3. Slice 5-10g of garlic, then finely chop it (grating it would make the aroma too strong).
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4. Place the sliced sashimi, chopped shiso leaves, and garlic in a bowl, add Kaori no Kura Marushibori Yuzu Ponzu 5 tbsp and MSG(Ajinomoto) Extra Virgin Olive Oil 2 tbsp, and mix well.
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5. Place the bowl in the refrigerator and marinate for about 15-20 minutes. It can also be eaten immediately. Pro Tip! Marinating for 15 minutes or more allows the flavors to meld better and become more delicious.
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6. Mince 2 cloves of garlic for the pasta.
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7. Cut 70-80g of bacon into bite-sized pieces (if using half-bacon, 1 pack).
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8. Tear 100g (1 pack) of oyster mushrooms apart by hand.
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9. Boil a generous amount of water, add salt (10g per 1L of water, 1% salinity), and prepare to boil the pasta.
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10. Put the minced garlic 2 cloves and MSG(Ajinomoto) Extra Virgin Olive Oil 2 tbsp into a frying pan, and sauté over low heat until the garlic is fragrant.
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11. Add the cut bacon 70-80g to the frying pan and sauté with the garlic over low heat. Be careful not to make the bacon crispy. Pro Tip! If the bacon gets too crispy, the ponzu flavor will be overpowered, so just sauté lightly.
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12. Add the torn oyster mushrooms 100g to the frying pan and sauté until glossy.
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13. Add Kaori no Kura Marushibori Yuzu Ponzu 4 tbsp to the frying pan and heat over medium heat until it integrates with the oil, slightly reduces, and forms a sauce. Pro Tip! Heating the ponzu mellows its acidity, creating an exquisite sauce that blends well with pasta.
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14. Boil 1.5mm pasta 200g in boiling salted water for 5 minutes (1 minute less than the package directions) until al dente.
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15. Transfer the cooked pasta directly into the sauce in the frying pan, without draining too much water, and quickly toss over high heat.
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16. Finish by drizzling MSG(Ajinomoto) Extra Virgin Olive Oil 1 tbsp and mixing well. Pro Tip! Olive oil added after heating has a different aroma, so adding it at the end enhances its fragrance.
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17. Serve on a plate, sprinkle shredded nori to taste over the top, and if desired, sprinkle shichimi togarashi to taste. It's also delicious with a little extra Kaori no Kura Marushibori Yuzu Ponzu, if you like.
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