Since the taste of Hesiko is very rich and salty, it can be the substitute of anchovy. Very natural saltiness organizes all the ingredients and its juice becomes the perfect sauce to link each ingredient up.
Pasta’s taste is relatively intensive but Hakugakusen’s bitter after taste emphasizes the creaminess and sweetness of Heshiko.
・1 CLOVE GARLIC
・1 TBSP SALT
How to cook
2.Flake heshiko away into small pieces
3.Fry garlic, chill and heshiko with olive oil
4.Boil water and put salt
5.Boil pasta to al dente
6.Boil cabbage for 1 min in same pan
7.Combine pasta and cabbage with sauce