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Enjoy the sweetness of cabbage combined with bacon, topped off with the refreshing pungency and crunchy texture of "Hijiki Green Chili". Feel free to switch it up with other flavors like "Yuzu Hijiki" to suit your taste.

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Ingredients (for 2 people):

• Dried Hijiki: 5g (soaked in water for 6 minutes to expand 2-3 times)
  or
  Salted Hijiki Aotou: 50g (before desalting)
• Cabbage: 180g
• Bacon: 50g
• Spaghetti: 180g
• Salt: to taste
• Pepper: to taste
• Garlic: 1 clove
• Olive oil (for frying): 3 tablespoons
• Olive oil (for finishing): 3 tablespoons

How to:

1. Rinse the Hijiki a couple of times, then soak in water for about 5 minutes to desalt it after rinsing off the salt. For Dried Hijiki, soak it in water for 6 minutes.
2. Cut the desalted Hijiki into bite-sized pieces. Roughly chop the cabbage, slicing the hard stem thinly. Cut the bacon into 1cm wide strips.
3. [Fry the ingredients] Add the garlic and olive oil to a frying pan and heat on medium-low until the garlic turns golden brown. Add the bacon and cook until lightly browned.
4. Add the cabbage and cook over medium heat until the oil is well distributed. Start boiling the spaghetti simultaneously.
5. Add about 4 ladles of pasta cooking water to the frying pan and lightly simmer the cabbage. Reduce the liquid by half, then turn off the heat.
6. Taste and adjust the seasoning with salt if needed (using the salt from Hijiki is recommended).
7. Drain the pasta about 30 seconds before the recommended cooking time and transfer it to the frying pan.
8. Turn the heat to high, add the finishing olive oil and the hijiki, and quickly mix everything together to avoid overcooking the hijiki.
9. Plate the pasta and top with black pepper and green chili.

Enjoy the unique combination of crispy hijiki and spicy "Tora no O" green chili from Owase City, Mie Prefecture. If you prefer, try the "Young Hijiki Yuzu" for a different flavor profile. Customize to your liking and enjoy a refreshing and savory pasta dish!