Oops. I’ve been a little slack at uploading the last few posts – I have them typed up on my phone, just need to load them here! So, you know, technically I didn’t fail at the daily blogging thing… oh, who am I kidding!! Anyway, here’s what I wrote about spaghetti.
One of the things I like a lot about Japan and Japanese cuisine in particular is the way they’ve adopted non-Japanese things as their own: hambaagu, for example, which bears little resemblance to what you or I would think of a hamburger, or kasutera (castella, a type of sponge cake that has its origins in sixteenth-century Portugal), or the ubiquitous Japanese karē-raisu, which is about as far removed from Indian curry as you can get. This is yōshoku, Western-style Japanese food. If you’re not already familiar with it, you’ll surely be hearing more about it in the future. Get excited.
Since we’re talking noodles on this blog, today we’re talking spaghetti. Spaghetti in Japan is as old as – oh I don’t know. We’re probably talking sometime in the twentieth century (so maybe not that old). But the Japanese have taken spaghetti and given it a distinctly Japanese twist, with flavours such as mentaiko, miso, nori, natto, shiso, shiitake, abura-age, negi, and so on. Japanese spaghetti can be a lot more sappari than some of its Western counterparts (though there are always exceptions) – lighter, cleaner flavours for the most part.
I was out with some old high school friends at a yōshoku restaurant in Kofu. It was very high-school-reunion-esque; I hadn’t seen any of these guys for nearly a decade. One’s a violin-maker now (didn’t see that coming at all!), another’s got two kids (ridiculously adorable), another’s working at this yōshoku restaurant, and so we met up there.
We each ordered our own thing, but got some Japanese-style spaghetti to share.
So. Here we’ve got spaghetti, which is Italian, with olive oil, also along the Italian theme, plus slippery little shimeji mushrooms, flecks of intensely salty-sour umeboshi (pickled plum, one of my favourite things in the world), spring onions, and a very light but satisfying buttery sauce. Or perhaps the sauce was olive oil. I was too busy talking to pay much attention. But I can say it was subtle, but delicious, and coated each strand of spaghetti making it ideal for slurping.
And oh yeah, and here we’ve also got Kraft grated parmesan and Tabasco, because, why not?