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.[1]

Naporitan

Naporitan spaghetti
Place of origin	Japan
Main ingredients	spaghetti, ketchup
Ingredients generally used	bell pepper, mushrooms, onions, sausage, bacon
Media: Naporitan

Origin

It was created by Shigetada Irie (入江茂忠),[1] the general chef of the New Grand Hotel (Hotel New Grand) in Yokohama.

Name

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. This could be roughly translated as Neapolitan.

See also

Wikibooks Cookbook has a recipe/module on

• Naporitan

• Yōshoku
• List of pasta dishes
• Neapolitan ragù
• Filipino spaghetti, a similar pasta dish from Philippines

References

• "ナポリタン！ Naporitan, I'm crazy for Naporitan spaghetti!", Fuso "smick" sha – November 2004, ISBN 978-4-594-04832-7 (Japanese)

На других языках

[ru] Напоритан