|Place of origin||Japan|
|Main ingredients||spaghetti, ketchup|
|Ingredients generally used||bell pepper, mushrooms, onions, sausage, bacon|
Naporitan or Napolitan (Japanese: ナポリタン) is a popular Japanese Yōshoku pasta dish. The dish consists of spaghetti, tomato ketchup or a tomato-based sauce, onion, button mushrooms, green peppers, sausage, bacon and optionally Tabasco sauce. Naporitan is claimed to be from Yokohama. An instant Naporitan is also available in Japan today.
It was created by Shigetada Irie (入江茂忠), the general chef of the New Grand Hotel (Hotel New Grand) in Yokohama, when he was inspired by one of the military rations of GHQ, which was spaghetti mixed with tomato ketchup.
The chef named the dish after Naples, Italy (hence "Napoli"). Phonetically, the Japanese language doesn't distinguish R and L as separate sounds, and so uses the same katakana characters to represent R and L sounds of Western alphabets. Thus when converting katakana back into English, based solely on the Japanese writing the spelling in the English alphabet is ambiguous and can vary. The spelling Naporitan is derived from the usual romanization of Japanese, while the spelling Napolitan takes the origin of the name into account.
|Wikibooks Cookbook has a recipe/module on|
- List of pasta dishes
- Neapolitan ragù
- Filipino spaghetti, a similar pasta dish from Philippines