Wafū Mushroom Pasta is not made with a cream or a tomato sauce. Its flavour comes from plenty of Asian mushrooms with a bit of bacon, soy sauce and mirin. Chopped green onions and thin strips of nori (roasted seaweed) scattered on the pasta make this pasta even more authentic.
This is a mouth-watering Japanese-style (wafū) pasta dish. Like me when I first made it, you may not be able to stop eating it. I cooked for two servings as per the recipe card and I was meant to have only a small amount of Wafū Mushroom Pasta to taste it. But I couldn’t stop eating it.
Wafū Pasta Flavouring
Since Italian pasta was introduced to Japan during the Edo period, numerous pasta dishes were introduced. At the time, most pasta dishes were Western-style pasta dishes. The only pasta dish invented by Japanese people when the pasta became one of the mainstream Western-style dishes post WWII, was Spaghetti Napolitan (Japanese Ketchup Pasta) like this.
In the early 1960s, a pasta restaurant in Tokyo introduced various pasta dishes with Japanese flavouring using soy sauce, mirin and other typical Japanese seasonings. Some of them also had traditional or unique Japanese food items such as tarako (たらこ, salt cod/pollock roe) and natto (納豆, fermented soybeans) with takuan (沢庵, pickled daikon).
To call pasta ‘wafū‘, the flavouring has to be made of Japanese seasonings. Many of them do use soy sauce and today’s recipe, Wafū Mushroom Pasta, is no exception. In addition to the soy sauce and mirin that I used today, dashi stock powder, cooking sake and sesame oil are the ingredients often used to make a wafū flavour.
It is quite surprising …continue reading