Now you can enjoy your peperoncino spaghetti with a slightly Japanese taste of soy sauce.

1) Chop the winter pickled daikon finely, cut the garlic clove into fine slices, and cut the red peppers into thin round sections.

2) Boil the fresh pasta in scalding water with a little salt.

3) Heat a little olive oil in a frying pan on low heat, add the garlic and red pepper from 1), heat thoroughly until the garlic is giving off a nice fragrance and is turning light brown.

4) Turn up the heat in 3) to strong, add the boiled pasta and mix everything together quickly. Sprinkle on the chopped daikon and sake, fry until the liquid evaporates, then turn off the heat and serve onto dishes.

The savoury taste of the winter pickled daikon and the gentle flavour of the soy sauce make this a dish with a great balance of tastes, and from only very simple ingredients!