Spaghetti Recipes: How To Make Japanized Pasta: Japanese Spaghetti Recipes

by Richard on July 9, 2013

Pasta: Spaghetti Recipes

 SPAGHETTI RECIPES JAPANIZED PASTA RECIPES PASTA 300x226 Spaghetti Recipes: How To Make Japanized Pasta: Japanese Spaghetti Recipes

 

This week I am making pasta. Go figure! Everyone knows I LOVE pasta and all kinds of spaghetti recipes. Now, even though I am making a pasta recipe I am not making your usual run of the mill spaghetti recipes. This week I am making something called “Wafu Pasta.” What is wafu pasta? Well, it’s a Japanized spaghetti recipes. Huh? Yes! Japanized spaghetti recipes. The Japanese have always had a great talent for incorporating parts of other cultures into their own culture and it is no different with food. There are many European style dishes that the Japanese have incorporated into their daily diets and normal household cooking routines. These European additions to the Japanese style of cooking is called “Yohshoku” or “Youshoku” or “Yoshoku.” These three different words means, “Western Food.” Yohshoku, Youshoku or Yoshoku is the westernization of Japanese cuisines that was introduced into Japan a long time ago. Yohshoku cuisine walks the razors edge between what is called “Washoku”(Japanese food) and “Yohshoku”(Western cuisine).

So I am going to show you how to make one of many Japanized spaghetti recipes this week that walks this razors edge between the “Washoku” of Japanese cuisine and the “Yohshoku” of Western cuisine. The dish I am making is Anchovy Spaghetti with Wasabi, Nori and mushrooms. Spaghetti recipes like this run a line between the “Yohshoku” of the West and the “Wafu” of Japan. Wafu being broken down is as follows. “Wa” means Japanese and “Fu” means style hence wafu= Japanese style. Even though wafu pasta or wafu pasuta dishes are generally made with Italian style pastas the wafu spaghetti recipes  are not in themselves considered to be “Yohshoku”(Western cuisine) These spaghetti recipes are considered the philosophy of Japan meets the West in the pasta recipes genre. So it seems that the Japanese have assimilated into eating western style pasta to make great spaghetti recipes!

Wafu food is the Japanese interpretation of Italian spaghetti recipes or pasta recipes in general. Of course the toppings of Japanese style or Japanized style spaghetti recipes are not that evident to Western people unless they are familiar with them from the get go! The funny part is that the Japanese do use European style toppings on their wafu spaghetti recipes as well. Things such as basil, bacon or pancetta and even Italian cheeses of all types but in small amounts as the Japanese don’t digest dairy very well in large amounts from what I have been told.  On the other some side of the more traditional Japanese toppings that Americans might not be familiar with are such as Uni which is sea urchin roe or tarako which is cod roe. Like I always say the reason I LOVE my Asian foods is because all kinds of Asian ingredients can be swapped out with each other to make some really interesting and delicious dishes. Now there are two ways to enjoy Japanese spaghetti recipes. One is to eat your wafu pasuta using a fork. Boring! I LOVE to use my chopsticks when I eat Japanized spaghetti recipes! Enjoy the video.

Spaghetti Recipes: How To Make Japanized Pasta: Japanese Spaghetti Recipes

SPAGHETTI RECIPES JAPANIZED PASTA RECIPES PASTA Spaghetti Recipes: How To Make Japanized Pasta: Japanese Spaghetti Recipes

Ingredients

  • COOK YOUR SPAGHETTI FIRST AND SET ASIDE IN WARM POT WITH LID.
  • COOK SPAGHETTI UNTIL AL DENTE.
  • CHOP UP LOTS OF GARLIC.
  • CHOP UP SOME SCALLIONS OR SHALLOTS.
  • SHRED UP SOME NORI SHEETS ONE OR TWO.
  • 2-3 TBSP. OLIVE OIL IN WOK.
  • MELT 1-2 TBSP. UNSALTED BUTTER INTO THE OIL.
  • ADD GARLIC SAUTE ONE MINUTE.
  • TAKE 2 DRIED CHILIES AND CRUSH INTO WOK.
  • OR USE FRESH CHILIES OR CRUSHED RED FLAKE.
  • SAUTE FOR 1-2 MINS TO SOFTEN GARLIC AND INFUSE OIL WITH FLAVOR.
  • USE BETWEEN 1/3 TO 1/2 ANCHOVY FLAT.
  • OR SOME ANCHOVY PASTE WILL WORK IN A PINCH.
  • DRAIN OIL FROM ANCHOVIES AND USE ON SOMETHING ELSE.
  • MIX THE ANCHOVIES INTO A PASTE BY SQUEEZING WITH SPOON BREAK THEM UP IN THE WOK WITH OTHER INGREDIENTS SAUTE ONE MINUTE.
  • ADD SOME WHITE WINE MIX WELL AND REDUCE ON MEDIUM HEAT.
  • ABOUT 3 TO 4 OZ OF WINE COOK FOR 1 TO 2 MINUTES REDUCE BY 1/3.
  • ADD WASABI TO YOUR LIKING COOK ONE OR TWO MINUTE.
  • ADD SPAGHETTI TO THE SAUCE AND MIX WELL ON MEDIUM.
  • NOW ADD YOUR SCALLIONS AND MIX WELL.
  • THE AL DENTE PASTA WILL SOAK UP EXCESS LIQUIDS.
  • YOU DON'T NEED SALT BECAUSE OF SALTINESS OF ANCHOVIES.
  • PLATE SPAGHETTI AND SPRINKLE WITH TOASTED SESAME SEEDS.
  • THEN SPRINKLE WITH CUT UP NORI SHEET.
  • ADD SOME EXTRA SCALLIONS IF YOU WANT.
  • A NICE DOLLOP OF MASAGO OR TOBIKO FISH EGGS IN CENTER OF PLATE.
  • SERVE AND ENJOY!

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