After eating the same dishes from the Thanksgiving meal (leftover) for a few days, I was ready for something completely different.
I was in a mood for spaghetti, but something that would taste like ocean.
When I have a similar craving, I like to incorporate seaweed.
There are several different kinds of seaweed popular in Japan, and this time I decided to use Shio-Kombu (salted kombu), Aosa (dried seaweed flakes), and hand-torn Yaki-nori (roasted seaweed sheets).
I simply combined freshly cooked spaghetti with olive oil and the seaweed mix, and finished it off with homemade vegan white cheese and a drizzle of soy sauce.