Wafu pasta – Japanese-style pasta – is said to have originated after World War II when dried pasta Italy became readily available in Japan.
Variations of wafu pasta can be found widely throughout Japan. The naporitan might see red sauce combined with Japanese sausage, capsicum and Tabasco, while miso could find its way into wafu carbonara.
Tomato, soy and sake are all umami flavours, and when combined here, they pack a serious flavour punch. You can swap out the prawns for crab or lobster if you like.