Love this #FoodieChallenge by @LuigiZ and**#LG and @TraciC **I’m introducing a local dish that I absolutely love and have enjoyed in both Naples, Italy and Yokohama, Japan.
" Napo**“R”**itan " [ as the Japanese pronounce it ] or Napolitan is a much beloved Japanese Western-style pasta dish. Some of the ingredients you can expect are tomato ketchup, onions, mushrooms, sometimes green peppers, weiners. There are variations to this dish depending on the restaurant and prefecture. Some patrons like myself love adding generous amounts of Tabasco sauce for more flavor. Some locals enjoy having pasta that is lightly charred from the searing heat of the pan.
Some of the best Neapolitan can be found in Yokohama city. One really famous place I highly recommend is located in Kamakura city called** Rondino.**
Yes. This is Japanese pasta is made from durum wheat which is firmer than ramen noodles that don’t have durum wheat. Ramen noodles are made from milled flour whereas pasta is made from unleavened wheat flour, water, and eggs. There are other variations to this as well. What sort of noodles do you enjoy eating in your hometown?
Nice share @user_not_found ! Out of curiosity, does it taste Italian or does it have a local Japanese feel to it? And I love the idea of tabasco sauce!! That’s definitely something that I would do too…but I would guess that the Italians would be gasping in horror!
Hi @AdrianLunsong Good question. Japanese pasta is different from Italian. For example, carbonara is very popular in Japan and it is made with fresh cream sauce. However, authentic Italian carbonara is not creamy, but rather has cheese, salt, and pepper. Creams and meat sauces are what define color and texture in Japanese pasta, as well as exotic toppings like fish herring roe and squid mucous variations. Japanese-style pasta is more closely related to American tastes than Italian.
thank you for the tag and thank you for joining the challenge .
Wow this dish looks just fantastic, and it looks like so much Italian!!! I like the NeapoRitan style, yeah, and glad to hear it is so much beloved over there too. Is this place Italian? I don’t think so looking at the details on Maps. But this dish is indeed very well done, do I see mushrooms in your plate right?
And yes you are fully correct about the Carbonara, actually @AdrianLunsong in general outside Italy you always find it “creamy”, e.g. made with sauce which tastes of carbonara, unless you go into a real Italian restaurant. But as Tony correctly says it is absolutely no sauce at all, it is made out of real eggs, guanciale (kind of bacon) and cheese (pecorino) used fresh during cooking and not out of a sauce from them.
It’s good to hear from you. The locals enjoy ketchup on their pastas, and other really exotic toppings. The restaurant I recommended is a mix of German and Japanese fusion because on one hand it specializes in German coffees, and on the other hand their pastas are simple and good.
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