Wafu Pasta Introduction
Pasta the Wrong way
Wafu pasta has quite a fascinating story. As it slowly becomes more popular in the west its important to briefly acknowledge where it comes from. As with a lot of staple, great, and comforting dishes it was born of necessity.
Post WWII Japan was very devastated. A contracting empire that lost(rightfully so) their bread basket of south china post war was looking at wide spread famine in country. A country most known today for sushi, or rice didn’t have enough of either to feed the nation. The US, for their part in helping rebuild Japan and spread western ideals post war had delivered something they had a surplus of… FLOUR! Born from this surplus more famously is Instant ramen, shelf stable noodles that have been fried to preserve. Everyone knows about cup noodles, and Japanese food science developed this to feed the nation, especially given that Electricity wasn’t stable thru out the country. However, one major side effect of having the US help rebuild your country was thousands of western foreigners milling about. Most don’t have the appetite for Dashi broth noodles(yet). Thus Wafu pasta is born.
The Most Famous Wafu pasta is “Niporitan”. Id like to imagine this is the result of a Japanese chef looking at a photo of Italian spaghetti and not having any fresh ingredients to reproduce it for his foreign guest. I will likely produce my recipe for this eventually, but just to note here its made with Ketchup, Shoyu(Soy sauce), and butter. The Italians reading this are screaming.
Keeping things simple today will just be a Tuna Mayo pasta.
100g Spaghetti or Angel hair noodles
1Can Tuna in oil
1Tbs Mayo (Kewpie if you can get it)
1/2 tsp Shoyu (Soy)
1 Heaping pile of Nori (Seaweed rice topping)
Green Onion finely Chopped
(You can season with sesame oil as well, but its optional)
Bring a Stock pot to a boil, and add 100g of noodles in. Add salt when you add your noodles to help keep the water boiling. Follow the package directions for al dente.
In a bowl, mix tuna, Mayo, Shoyu(Soy). Its critical you break down any large chunks of tuna. You want fine flakes to coat your pasta.
While your Pasta is finishing boiling, Chop green onions and prepare a bowl large enough to mix ingredients.
Strain your pasta, If you are adding sesame oil toss it into your noodles now. Combine Tuna mixture, and Pasta in your prepared bowl.
Serve in a bowl, Garnish with Nori and Green onions.
Do you want more Wafu pasta dishes? This is a great beginner dish for someone who is just learning to cook but wants a little more excitement from canned spaghetti sauce.