Habanori Tarako butter pasta


[Habanori x Cod Roe] Elevate your pasta with Habanori and cod roe delight! The more you eat, the more addictive it becomes. 



  • Dried Habanori Seaweed, to taste
  • Cod Roe, about 2 sacs
  • Unsalted Butter, 30g
  • Lemon Juice, 2 teaspoons
  • Salt, to taste
  • Spaghetti, 200g

: Lightly toasting the Habanori seaweed will give it a beautiful green color. (You can toast it in a toaster at 200 degrees Celsius for about 20 seconds or heat it in a frying pan.)


How to:

    1. Put plenty of hot water and 1 % salt in a large pot to boil the spaghetti.
    2. In a bowl, place the cod roe and butter. Once the spaghetti is cooked, transfer it to the bowl. Add lemon juice and mix well.
    3. Serve the pasta on a plate while hot and top it with your desired amount of Habanori seaweed. Enjoy mixing it while eating!

    Cod roe pairs well with creamy ingredients like butter or cheese, making it a versatile choice. You can also try the same recipe without the cod roe, enjoying the unique flavor of Habanori seaweed and butter alone. The more you eat, the more addictive it becomes. Give this seaweed a try!

    Here are the items used in the recipe

    Dried Habanori


    Dried Habanori