I tried using 'deep steamed basil pasta sauce' which is a house food that simply brings out the taste of basil.

We have started selling ' Deep-steamed basil pasta sauce ', which is said to have been competitive with the taste of 'Basil' itself, on the crowdfunding platform Makuake, limited to 100 sets.

The aroma and taste of raw basil does not last long, and dry basil is well preserved but loses its aroma. Thinking that it would be possible to achieve both goodness in house food, he said that he succeeded in making dry basil, which is characterized by its sweet aroma and umami, by adopting the manufacturing method of 'steaming' and 'drying while rubbing' Japanese tea.

Actually, I got a sample of what kind of pasta sauce it was and tried to make basil pasta.

The appearance of the sauce looks like this. It is a fairly simple packaging because it is not a product that can be found in stores.

When I opened it on a plate, the scent of basil had already risen. Normally, the basil used for Genovese is 5 to 15 leaves per serving, but this sauce is used for 40 sheets per serving. In addition, the raw materials are 'almond powder (manufactured in Japan), processed basil, salt, garlic powder, spices', and one bag (6.3 g) is 27 kcal.

Ingredients other than sauce are 100g of spaghetti (dried noodles), 1 tablespoon of olive oil, 2 tablespoons of salt, and 2 liters of hot water. It is better to use olive oil other than extra virgin in order to feel the scent of basil more, so this time I prepared just olive oil.

Put the basil sauce in a bowl with olive oil and mix. I will add spaghetti later, so if you want to reduce the amount of washing, it may be ant to mix it with a plate for serving.

Boil the spaghetti in salted water for the required time.

When it's boiled properly, add 2 tablespoons of boiled juice to a bowl.

And put the spaghetti in the bowl ...

Mix well. There is a feeling that the deep and pleasant scent of basil rises from a bowl full.

If you serve it, you will have a simple 'spaghetti with basil sauce'.

In addition to adding salt when boiled, the sauce originally contains salt, but when I try to eat it, the salt never comes out in front and is kept in the back, and basil, wheat, olive oil You can feel something like the 'sweetness' that you have. There is nothing else to disturb, so the image is that 'the slightly bluish taste of wheat and basil drifts from the wilderness as far as the eye can see.' It's very simple, but on the other hand it has a delicate taste. According to the guide on how to make it, 'You can enjoy it deliciously even if you sprinkle it with grated cheese if you like', but grated cheese will overwhelm the taste of this spaghetti, so even if you sprinkle it, keep it in a small amount Grated cheese. Also, if you drink soup together, if you choose something that has a strong taste, spaghetti may enhance the taste of the soup, so a thin onion consomme soup may be better. However, although it had no ingredients and the taste was not strong, it was very easy to eat, probably because it had no peculiarity.

'Fukamushicha Basil Pasta Sauce' is sold only in 100 sets at Makuake. There are 70 sets of 1 bag with 3 meals for 1100 yen including tax, 20 sets with 3 bags with 3 meals for 3000 yen including tax, and 10 sets of 5 bags with 3 meals for 4500 yen including tax.