EAST meets WEST

Japanese and Italian are two of the world’s most loved cuisines, so why not combine them? Enter wafu pasta.

- GEORGIE MEREDITH

Italian and Japanese cuisines are renowned for being both steeped in tradition and executed with precision. Both, too, can be characterised by their commitment to quality, seasonality and simplicity. But each are unique when it comes to technique and flavour. Italian cooking prides itself on generosity with big dishes like pastas that feed entire families, while Japanese is typically minimalist with a focus on precise flavour combinations and delicate, individual serves. But what happens when these two cuisines intersect?

Enter wafu pasta. “Wafu” means “Japanese-style”, so wafu pasta literally translates to Japanese-style pasta. It sees the Italian pantry staple of dried pasta shaken up with the addition of Japanese ingredients. Spaghetti might be infused with umami-rich ingredients like soy sauce and wakame, or Bolognese sauce bolstered with miso and topped with fresh shiso to create a fusion of Italian and Japanese flavours in the one bowl.

The style is said to have originated in Japan after World War II, when dried pasta became readily available and Western influences flourished. In Japan, wafu pasta is typically served at casual restaurants and is seen as a quick and affordable lunch option. One of the first known wafu pasta dishes was created by chef Shigetada Irie of the prestigious New Grand Hotel in Yokohama. Dubbed spaghetti naporitan, its ingredients comprised mushrooms, capsicum, bacon, and simply, ketchup. An ode to Italian-American cuisine, the concept of wafu has come a long way since then.