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Let's make Napolitan one of the 'Youshoku' in Japan. Youshoku means Western cuisine. But it is not a western dish. When Japanese people first see Western cuisine; they want to try it. But there are no spices. in Japan. So, we make curry rice, Italy doesn't have Neapolitan. That's why Japanese people like to make western curry into Japanese curry. Therefore, they make curry rice. But there is no "Curry" in Europe and India. There is no 'Napolitan' in Italy either.

When you go to Napoli in Italy, you cannot eat Napolitan. Because Napolitan is made in Yokohama, Japan. It is a ʻJapanese dishʼ. After World War II, Japan was occupied by U.S.A. In Yokohama, there was a local head quarter in a hotel. American ate pasta with salt, paper and tomato ketchup. Seeing that, a chef of that hotel hit the idea to make more delicious food. That was the beginning of Napolitan. For this first Napolitan, a chef used tomato, not tomato ketchup. But tomato is very expensive those days. So, one of restaurants served Napolitan with tomato ketchup. This is the prototype of today's Neapolitan.

How to make it a napolitan japanese noodles ;

1. . boil pasta softer:  pasta, Udon or Soba, you can use anything what you liked. Udon is white so most of Japanese think Udon and pasta are similar things. So, it would be better to boil pasta softer. In fact, when we do not have pasta in our family, we used to make Napolitan with Udon.
2. Not mix ketchup. When you make Napolitan, especially after add ketchup, you should fly all well. Do not mix ketchup after you fly all the ingredient in frypan.

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Tags/Keywords: #Food

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