Cappelini with tomatoes

Roughly chop the myoga and cut the tomatoes into wedges, peel them, remove the seeds, and chop them into bite-sized pieces. Place them in a bowl and add the tomato juice

Boil the abalone briefly, then roughly chop it and add it to the bowl in [1] along with the seasonings in [A]

Use the outer white part of the white onion. Cut it into thin strips and soak in water

Wash the fresh water shield under running water, drain the water, add the roughly chopped shiso leaves, and raw sea urchin to the bowl in step (2) and mix quickly

Boil the capellini in plenty of salted water for about 2 minutes. Take them out halfway through the cooking process to check their firmness. Once they are cooked to the right consistency, remove them from the oven and place them in ice water to cool. Drain in a colander and squeeze out the excess water

Transfer the capellini to a bowl, sprinkle with a little salt, then add the seasonings in [B] and mix well to combine the flavors

Place the capellini in a serving dish and pour the sauce from [4] over it. Top with drained white onions and chives to taste