To begin with, what came to be eaten from time when the meat sauce.
Japan's first Italian restaurant is in 1881 founded, it is said to be of Niigata "Italy eaves" (now "hotels Italy eaves"). At that time, Japan was the Italians that shop sign cooking began, also remain on the menu now "Bologna-style meat sauce spaghetti". However, it is unclear when what has been provided from the.
And the "I and was out for the first time the meat sauce in conducted our Taisho era. Great Kanto Earthquake It seems there was that after the" told me in a classy smile, founded in 1895, long-established Western store in Ginza "Renga-tei Akitoshi's fourth generation owner of Kida ".
"My grandfather (Mr. second generation Kida MotoJiro) has been cut and fill the store together with the cook, who was riding in the NYK ship. Perhaps, cooked in something the cook whether catering in ship I will think of came to put out also at the store what you have been made with "
Is not limited to the meat sauce, Japanese Western you can apprenticeship, etc. France since the Meiji period, brought about by the cuisine people who remember the Western cuisine as cock of cruise ships. Furthermore after the Second World War, and the United States in the popular the Italian cuisine, was brought by the occupation forces. Europe of Western culture and Western culture via the United States, he mix culture is Japan of Western.
For example, it is to be issued for the first time meat sauce spaghetti in Kansai, Hyogo Prefecture, Takarazuka Italian restaurant "Amore Abera". Orazio - Abera's Italians opened a shop in 1946, it issued a meat sauce from the following year. It has served in almost unchanging taste even now.
There near the base of the "occupation forces, customers of young American soldiers there were many. Their American Italian food that was made in response to demand, in other words it was spaghetti steak and garnish. It is a popular menu of special meat sauce and it was "made, Ercole, Abera's second generation owner, cherish the time.
In addition, the predecessor of the world by storm in the spaghetti was raised boiled "hole in the wall", "Hole in the Wall" when was opened in Shinbashi Tamura-cho, in 1953, that the menu was only meat sauce.
"From the fact that the founder Narimatsu Takayasu's had been served at the time of the CIA Far East Secretary, and than tried to spread the meat sauce spaghetti is an American culture," said Masayoshi Mr. Iizuka of the "hole in the wall" director Sales Division guess to.
In this way, a little bit more store to issue a meat sauce, further in 1959, by the QP has launched a canned meat sauce, and spread to the general home. It became a spaghetti staple of Japan, along with Neapolitan.
By the way, such as "Renga-tei" and "Amore Abera", but old-fashioned strong image of the defense continue to "standard system" to taste, there is also "Evolution".
It says "meat sauce not violent dishes taste of change as" the 1953 founding of the Italian, Orita Hiroshi owner and chef of the "Ginza Italy Tei".
"How to make itself does not have changed much, we are changing the ingredients. A long time ago was ground pork and beef, half and half of the case. After that, only you can to beef, you can increase the proportion of pork. Now 100% pork . It is ground at the store the Agu pig of Okinawa. Although it is old-fashioned taste it and think is often, actually I have continued to evolve. "
Meat sauce I had a new Japanese spaghetti and old.
Well, in the "Italy Pavilion", during the day it is to provide you dare the meat sauce and spaghetti, the night will be provided separately from the spaghetti and meat sauce with boiled. Orita chef recommendations for how to eat, first plenty sprinkled with grated cheese on top of the spaghetti, put the meat sauce on it. cheese and boiled in the pasta and the sauce heat seep creamy. Taste of scales from the eyes at stake in the meat sauce and mild darker.
Korezo How to make a recipe "meat sauce spaghetti" from the Taisho era
[Material (one person)]
Spaghetti (1.7mm) 200g in a state in which the boiled ..., butter, salt, pepper ...... each appropriate, milk ...... 30ml, if minced meat ...... 20g, onion (those cut into rough chopped) ...... 10g, mushroom ...... 30g, Greenpeace ...... 20 or so, lard, salad oil, soy sauce, sugar ...... each appropriate, demi-glace sauce ...... 70ml, ketchup ...... 20ml, grated cheese, parsley (chopped) ... each appropriate
[How to make]
(1) Heat the frying pan and put the butter in, put the spaghetti that had been boiled to where it was about to melt. It uses 1.7mm and thick ones.
(2) fry lightly the spaghetti. Salt, and pretend lightly pepper, to loosen the spaghetti, pour the milk in order to adapt to the source.
(3) until about milk begins Nitsumari, dish is tossed to adapt to spaghetti. Put the milk tradition from the Taisho era.
(4) If minced meat and onions fried in lard and salad oil, adjust the seasoning with soy sauce and sugar. Mushrooms, green peas, add the demi-glace sauce.
(5) ketchup was added and allowed better mixed. Whole Once familiar, it bets to spaghetti. Complete waving the grated cheese and parsley.
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