Karasumi and Daikon Pasta

This simple pasta combines sweet grated daikon radish and its young leaves with briny karasumi (bottarga) and comes together in a matter of minutes.

Course Entree
Cuisine Experimental, Italian, Japanese
Level Beginner
Main Ingredient Fish, Pasta
Diet Dairy-Free, Low Sugar, Pescatarian
Servings 3 servings


  • 220 grams spaghetti
  • 3 tablespoons olive oil
  • daikon leaves (chopped)
  • 1/3 cup daikon radish (grated and strained)
  • 1 sac karasumi (grated on a microplane)


  1. Boil the pasta in well salted water for slightly less than the package recommends (my pasta said 11 minutes, I cooked it for 10).
  2. After draining the pasta, put the hot pot back on the stove and add the olive oil. 

  3. Add the grated daikon and leaves and sauté.

  4. Add the pasta and toss to coat evenly while adding the bottarga a little bit at a time. Plate and serve with some additional grated bottarga on top of the pasta.