Seafood Pasta in Pink
The reason why I call this color "springy" is that this light pink color reminded me of typical spring flowers we see in Japan: peach and cherry blossoms. Can you imagine what gave this pasta dish the lovely color? It was mentaiko (marinated pollock roe).
It was the restaurant where I had the lettuce fried rice the other day. Here I bumped into a friend of mine who was having lunch with her son. Maybe they thought I was weird, because I was shooting photos of my lunch so enthusiastically. ;)