Mushroom pasta

Mushroom pasta

Mushroom pasta

According to Yusuke, the Japanese are often accused of imitating and stealing from other cultures. But on the contrary, he argues, they borrow, adapt, and create things that are new and uniquely Japanese. Enter Japanese-style pasta. There are various “traditional” ways of modifying Italianish dishes with Japanese ingredients, but Yusuke fashioned this particular offering from angel-hair pasta, oyster and button mushrooms, olive oil, red pepper flakes, garlic, and the coup de grâce: soy sauce. The oyster mushrooms were exceptionally excellent. Sometimes its hard to find decent ones: our local grocery has been known to stock slimy mushrooms with a greenish tinge. But these were deliciously firm and smooth, and my hobbit-like fondness for mushrooms was satisfied. The soup was miso with spinach and tofu.


1 Comment

  1. […] contrast with Yusuke’s Japanese-style pasta, this dish was distinctly Italian. Not one of our lower calorie meals, Yusuke boiled the pasta in a […]

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