Japanese-style pastas are a great fusion food of Japan and Italy. This simple one is made with spaghetti, a can of tuna, yuzu koshō a paste made from green chili peppers, salt, and yuzu peel, that comes together with Sakura Kaneyo dashi jōyu. The soy sauce bottle contains a dried and smoked filet of skipjack tuna (bonito) and some mirin. The umami rich soy sauce brings together the whole dish. Simply add to cooked spaghetti a can of tuna and a generous splash of the Sakura Kaneyo dashi soy sauce. Season with yuzu koshō to taste.

Sakura Kaneyo Dashi Jōyu (if you are in Japan it can be ordered online here):

https://sakurakaneyo.shop-pro.jp/?pid=170584854

Be sure to save the dried skipjack tuna filet after using the umami soy sauce. It can be made into Tsukudani or broken up and made into furikaké by adding soy sauce, mirin, and sugar.

If you can’t find dashi jōyu it can be made at home by infusing soy sauce and a bit of mirin with katsuobushi flakes. Just be sure to strain it before using.

In Japan we refer to these dishes as wafū Italian. Wafū 和風 means Japanese-style. In the US I see some people are referring to this cuisine as Itameshi, but that is an old term that was used back in the 80s. It’s not currently not being used, so please call it wafū Italian. Arigatō!

#foodsaketokyo #SakuraKaneyo #soysauce #dashijoyu #dashi #dashisoysauce #wafupasta #SimplyWashoku #pasta #spaghetti #tuna #cannedtuna #tinnedfish #和風パスタ #サクラカネヨ #だし醤油 #パスタ #Japanesefood #umami