Pasta first entered the lives of Japanese folk in the Meji era, when Yokohama became one of the first Japanese ports to open to foreigners. Since then, new cuisines like pasta sauces have been adapted to fit the Japanese lifestyle! The flavors of olive oil, chili garlic, and pepper to create the Japanese-Italian umami molto-bene collaboration you never knew you needed on your spaghetti!
Common Allergens: Soy.
