Spaghetti originally comes from Italy. It is said that the spaghetti was first introduced to Japan in late Edo period. Nowadays, it is served not only in Italian restaurants but also in family restaurants and convenience stores. Some of the spaghetti menu are started in Japan which you couldn’t find it even in Italy. This time we are going to introduce you the evolving spaghetti menus in Japan!
Soy Sauce, the Japanese taste Spaghetti.
Soy Sauce Spaghetti is made from the soy sauce and the soup of Katsuo (鰹/skipjack tuna) and Konbu (昆布/Seaweed) which are considered as the necessary ingredient of the Japanese cuisine. The spaghetti is then prepared by adding mushrooms such as Shimeji and enoki, brightly colored vegetables such as potherb mustard and spinach, and other ingredients such as tuna etc. Finally, topped with chopped seaweed and green onions. It is a popular menu for women because of its refreshing taste and low calorie.
The Tarako spaghetti. The must eat menu for seafood lovers!
This spaghetti menu is prepared by stirring butter, lemon, and Tarako(cod's roe) with boiled spaghetti. The spaghetti is then topped with chopped seaweed, chopped green onion, and perilla just like soy sauce spaghetti. This “Tarako” taste able to blend well with the thick butter taste, which allow you to enjoy the richness “Tarako” when eating. The menu is so popular that even instant cup noodle version could be found in Japan.
What? Are you going to put that into your spaghetti?! Natto spaghetti
Natto is a fermented food. Soybean is fermented by using Natto’s Bacillus. Some people could not consume Natto due to the unique smell and the sticky texture. While in Japan some of them really fancy with Natto since long time ago. To prepare a “Natto Spaghetti”, you just have to put in the whole Natto or sliced Natto into the spaghetti, and also pour in some Katsuo sauce or soy sauce, and then top it with seaweed or raw egg. This menu is quite popular for Japanese family since it can be prepared easily with only few ingredients.
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