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Napolitan

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description Napolitan Overview

Napolitan is a Japanese yoshoku pasta dish developed in post-WWII Japan, most famously at the New Grand Hotel in Yokohama in the 1940s–50s, featuring spaghetti stir-fried with ketchup, onions, bell peppers, and sausage.

help Napolitan FAQ

What is Napolitan pasta?

Napolitan is a Japanese yoshoku dish made by stir-frying spaghetti with ketchup, onions, bell peppers, and sausage. Despite its Italian-sounding name, it was developed in postwar Japan.

Where was Napolitan pasta developed?

The dish is most famously associated with the New Grand Hotel in Yokohama. Its development is usually placed in the 1940s and 1950s, after World War II.

Does Napolitan use tomato sauce or ketchup?

Traditional Napolitan is especially known for ketchup rather than a classic Italian tomato sauce. The ketchup is stir-fried with spaghetti, vegetables, and sausage.

What does yoshoku mean in the context of Napolitan?

Yoshoku refers to Japanese-style dishes influenced by Western food. Napolitan fits that category because it uses spaghetti but adapts it with Japanese postwar ingredients and ketchup.

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