Two strangers sit next to each other and by chance discover that they like the same things.
When that happens, the atmosphere instantly becomes lively. I see this kind of scene a lot at the counter.
I wonder if it's okay to get excited about food that we don't have at our restaurant, but oh well. Talking about other restaurants is a standard topic of conversation at a restaurant like ours.
Ankake spaghetti is a representative B-class gourmet food in Nagoya. However, I don't think that people who live in Nagoya talk much about ankake spaghetti.
People who like their favorite restaurants go there as a matter of course. I do too. But since it's something that happens every day, I don't talk about it. It's the same as not having a chance to explain the taste of the miso soup in your home.
However, when someone from outside Nagoya who has never tried ankake spaghetti joins the circle of people for whom ankake spaghetti is a part of their lives, an interesting phenomenon occurs.
"I've been living in Nagoya for a while now, but I've never tried ankake spaghetti."
"Eh? That's a shame. I have to at least go to Yokoi! I have to eat Mirakan!"
"The pasta de coco is just delicious."
"If you want to go somewhere easy, Chao is a good choice. There are lots of shops there, too."
"Speaking of Chao, recently Chao and Meijo Foods jointly developed a set of thickened sauce spaghetti that you can eat at home, and it's now on sale in supermarkets. It was quite delicious."
"I've been going to Ru-Rupo for 25 years and the piccata is the best thing I've ever had. It's not just a thickened spaghetti, it's a proper Western dish."
In this way, the individual lifestyles that have sunk into the everyday lives of Nagoya people are revealed. By bringing in people from outside, they have the opportunity to expose the hidden aspects of their ankake lifestyle.
And while the feelings of love are the same, there are slight differences in the details that they care about.
That day, because there were people who had never tried the sauce before, everyone was in the mood to talk about their own preferences.
And then I thought.
I want to go and try the piccata at "Ru-Rupo" sometime soon!
"I love the feeling of eating meat with a knife and fork. Also, sometimes they stir fry it too much and the noodles get burnt. You're lucky if you get that. It's so fragrant and delicious."
Go! Definitely go!
By the way, I think the best wine to go with spaghetti with thickened sauce is a fruity Pinot Noir or Sangiovese.
