/ck/ - Food & Cooking

Until the 1970s, there were very few authentic Italian restaurants in Japan.
And in a typical restaurant in a Japanese town, there were only two types of pasta dishes: bolognese called meat sauce and napolitan with tomato ketchup.
Boil the pasta and save it. It was a style of frying in a frying pan before serving it to customers.
After that, freshly boiled pasta became very popular in Japan.
Japanese classic style stir-fry in a frying pan will decline. However, ketchup-flavored Napolitan has been loved even after the cooking method changed.