Japanese cuisine can sometimes be thought of as bland, to the point of being boring. The whole point of Japanese food is to focus on the sheer freshness of the ingredients that are complemented by the simplicity of what is mixed with them. Take the variations of sashimi. It’s slices of the freshest fish, from tuna to salmon, served raw! To accentuate just how fresh the fish is, you can squeeze a bit of lemon on it and lightly dip it in soy sauce mixed with wasabi. That’s it!

This makes me wonder, what if components from Japanese cooking were mixed with traditional Western cuisine such as Italian, much like Soy Sauce and Butter Spaghetti. Sounds catastrophic? Well, guess again. It is simply divine! It is no wonder that the increase in popularity in preparing Japanese and Italian food is because they are pretty much straight forward. You can practically imagine the clean, sometimes rich, and always promising flavors that abound.

Much like Japanese cooking, Italian cuisine is characterized by its simplicity and its roots can be traced as far back as the 4th century BC. Italian cuisine was also heavily inspired by other cuisines such as Greek, Roman, Arab, and Jewish. Diversity in ingredients such as tomatoes, potatoes, corn, and bell peppers was embraced with the discovery of the New World in the 18th century and still remains an important part of Italian cooking. Most of the Italian dishes are composed of only four to eight ingredients with freshness being a top priority. So the marriage between Japanese and Italian influence and ingredients would ultimately be a culinary explosion of delightful and orgasmic flavors that come alive with every bite. Having tried this via frozen cuisine once, I was determined to recreate it.

As should be said when you taste such a gastronomically delightful dish… esquisita oishi! For the recipe, really it’s so simply, just add a bit of butter and soy sauce (to taste) to the pan, toss it a bit, and place any toppings that tickle your fancy!

Japanese cuisine can sometimes be thought of as bland, to the point of being boring. The whole point of Japanese food is to focus on the sheer freshness of the ingredients that are complemented by the simplicity of what is mixed with them. Take the variations of sashimi. It’s slices of the freshest fish, from tuna to salmon, served raw! To accentuate just how fresh the fish is, you can squeeze a bit of lemon on it and lightly dip it in soy sauce mixed with wasabi. That’s it!

This makes me wonder, what if components from Japanese cooking were mixed with traditional Western cuisine such as Italian, much like Soy Sauce and Butter Spaghetti. Sounds catastrophic? Well, guess again. It is simply divine! It is no wonder that the increase in popularity in preparing Japanese and Italian food is because they are pretty much straight forward. You can practically imagine the clean, sometimes rich, and always promising flavors that abound.

Much like Japanese cooking, Italian cuisine is characterized by its simplicity and its roots can be traced as far back as the 4th century BC. Italian cuisine was also heavily inspired by other cuisines such as Greek, Roman, Arab, and Jewish. Diversity in ingredients such as tomatoes, potatoes, corn, and bell peppers was embraced with the discovery of the New World in the 18th century and still remains an important part of Italian cooking. Most of the Italian dishes are composed of only four to eight ingredients with freshness being a top priority. So the marriage between Japanese and Italian influence and ingredients would ultimately be a culinary explosion of delightful and orgasmic flavors that come alive with every bite. Having tried this via frozen cuisine once, I was determined to recreate it.

As should be said when you taste such a gastronomically delightful dish… esquisita oishi! For the recipe, really it’s so simply, just add a bit of butter and soy sauce (to taste) to the pan, toss it a bit, and place any toppings that tickle your fancy!