Culinary fusion, just like the eternal debate about pizza and its appropriate toppings Itameshi (a cuisine that combines Italian and Japanese cuisine) has its fair share of both supporters and critics.
On the other hand, the pasta category tends to be more judgmental. I’m a fan of a well-made Neapolitan, but there’s so much more to Japanese pasta than that. From butter pasta with soy sauce and miso, Uni It’s a category as broad as the Japanese pantry, including sea urchin and fish roe in cream sauce.
Locals eat in Italy’s Basilicata region (located at the top of the shoe). Capunti, a hand-shaped pasta intended to resemble a pea or bean pod. In this recipe, I playfully combined it with shelled soybeans as an homage to edamame with herbed breadcrumbs. Because breadcrumbs are the staple here.