A classic of Italian cuisine with an Asian twist: this week’s Japonara. The recipe for the delicious pasta is very simple.
If you only think of sushi when you think of Japan, you haven’t really got to know the cuisine there, as it offers so much more: the yaki udon stir-fry, the mochi rice cake, as well as tuna tartare, risotto and even pasta. The German-Japanese star chef Tohru Nakamura guides us through this diverse cuisine in his cookbook “Everything except Sushi” – with food that we can buy here. It combines the best of two worlds, and that’s how Japonara came into being: spaghetti carbonara in Japanese.
Japonara recipe Tohru Nakamura, the inventor of this dish, was “Chef of the Year 2020” © Photo: Wolfgang Schardt; Maria Grossman (styling); Roland Geiselmann (food styling)
Ingredients for 4 persons: