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Mushroom Tuna Pasta きのことツナのパスタ

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    Japanese Style Mushroom and Tuna Pasta on a white plate.

    What is Japanese pasta?? You might ask. Yes, not Ramen, no Udon, not Soba, but pasta. Japanese pasta is simply Italian pasta prepared with Japanese ingredients and flavors. Italian food is very popular in Japan, and as I had mentioned in my Creamy Mushroom & Bacon Spaghetti post before, some people do think Japan has the best Italian food outside of Italy. What’s interesting is one of the Italian bloggers that I met recently also said the same thing.

    When Italian food was introduced to Japan around the post-war period, only Italian style pasta was served. Then around the ’70s, people started experimenting with Japanese flavors and ingredients. Now Japanese style pasta (also known as Wafuu Pasta) are very popular in Japan and there are many kinds of Wafuu pasta that we eat at home or at restaurants. Today I’m sharing one recipe that my family loves and I will share more Japanese style pasta in the future.

    Japanese Style Mushroom and Tuna Pasta on a plate.
    Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

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    4.5 from 6 votes
    Japanese Style Mushroom & Tuna Pasta |
    Japanese Style Mushroom & Tuna Pasta
    Prep Time
    10 mins
    Cook Time
    20 mins
    Total Time
    30 mins
    Tasty Japanese Style (Wafu) pasta prepared with Japanese ingredients and flavors. Garnished with shiso leaves and shredded nori.
    Course: Main Course
    Cuisine: Japanese
    Keyword: japanese pasta, wafu pasta
    Servings: 2
    Author: Namiko Chen
    1. Gather all the ingredients.

      Japanese Style Mushroom & Tuna Pasta 1
    2. Start boiling 4 quarts (16 cups, 3.8 L) water in a large pot. Once boiling, add 1 ½ Tbsp salt and spaghetti. As we will cook the pasta a little longer after draining, cook it 1 minute less than the directions on the package. Reserve 4 Tbsp (¼ cup, 60 ml) of pasta water just in case you want to dilute the pasta sauce.

    3. In a large skillet, heat oil on medium heat and cook all the mushrooms. After a few minutes, add sake and let the alcohol evaporate.

      Japanese Style Mushroom & Tuna Pasta 2
    4. Add the canned tuna and combine it together.

      Japanese Style Mushroom & Tuna Pasta 3
    5. Add Konbucha (or salt), Mentsuyu (concentrated), and butter and mix all together. Add reserved 4 Tbsp of pasta water to the pan. 

      Japanese Style Mushroom & Tuna Pasta 4
    6. Pick up the noodles with a pair of tongs (or you can quickly drain in the sink) and add to the pan to combine. Taste and add seasonings if necessary. Transfer to individual plates and garnish with shiso leaves and shredded nori seaweed.

    Recipe Notes

    Konbucha: This is not Kombucha, a fermented drink. Konbucha/Kobucha is made from Konbu seaweed. It is full of konbu glutamine and asparagine umami deliciousness. Konbucha is a salty seasoning so if you can’t find this, you can substitute with kosher salt instead. But Konbu gives nice umami… I hope you can find this seasoning. At Japanese supermarkets, you can find it in the tea section as we drink it as a tea.


    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.


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  • Gyoza served on a plate.
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