1 sheet Sushi nori dry seaweed, hand-crashed small pieces by hands
½ teaspoon Shichimi pepper
Cook spaghetti according to the manufacturer’s instruction. Drain the water in a sieve, put the spaghetti straight back to the saucepan or frying pan.
Add mirin, soy sauce, sesame oil and freeze dry natto to (1), mix together over a medium heat for a brief blast up to 30 seconds. Turn off the heat and add pickled daikon radish and sun brushed tomatoes. Mix together.
Transfer the spaghetti to a pasta plate. Garnish the dish with finely sliced spring onions, white sesame seeds, shichimi peppers and sprinkle a handful of hand-crushed sushi nori dry seaweed.