Naporitan

Naporitan

Naporitan, also known as Spaghetti Napolitan, is a popular Japanese pasta dish. It was created in Yokohama, Japan, following World War II. The dish is made from spaghetti, ketchup or tomato sauce, onion, bell pepper, sausage, bacon, and Tabasco sauce.

History

Naporitan was first served at the New Grand Hotel in Yokohama, when General MacArthur's GHQ was located in the city. The dish was created by Shigetada Irie, the hotel's head chef, who was trying to create a dish that used easily available ingredients from the U.S. military.

Ingredients and Preparation

The main ingredients of Naporitan are spaghetti, ketchup or tomato sauce, onion, bell pepper, sausage, bacon, and Tabasco sauce. The spaghetti is first boiled and then fried with the other ingredients. The ketchup or tomato sauce is added last, and the dish is served hot.

Variations

There are several variations of Naporitan. Some versions use different types of pasta, such as penne or fettuccine. Others add additional ingredients, such as mushrooms, corn, or cheese. There is also a version called "White Naporitan," which uses cream sauce instead of tomato sauce.

Popularity

Naporitan is a popular dish in Japan, especially among children. It is often served in school cafeterias and family restaurants. The dish is also popular in other countries, such as South Korea and Taiwan.

See Also

• Yoshoku
• Japanese cuisine
• Spaghetti

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