The Kamogawa Food Detectives, Napolitan Spaghetti, A Perfect Day for Bread, Soup, and Cats

20210620, #breakfastdiary 125, 23°C/clear, 46min/exercise (20min yoga) Drizzle olive oil in a pan and sauté garlic, onion, black olives, sausage, and the prettiest bell pepper in the world, one after another. Add ketchup (2T) and stir-fry the pre-boiled spaghetti, then finish with butter. Plate it with scrambled egg on top — #napolitanspaghetti with scrambled egg, just like the one in #thekamogawafooddetectives. (If the tang of ketchup bothers you, apparently a little oyster sauce helps.) In The Kamogawa Food Detectives, there's an episode about tracking down the memory of the Napolitan spaghetti someone's grandfather once took them out for as a child. Come to think of it, #aperfectdayforbreadsoupandcats, which I enjoyed watching recently, also had quite a few scenes of people happily eating Napolitan spaghetti. It must be a dish especially familiar to Japanese people. Napolitan spaghetti — unknown to actual Italians and nonexistent in Italy — is a dish that spread to Japan through the occupying US forces after World War II. In a way, it's a bit like budae-jjigae in Korea, which came together thanks to ham and sausage from US military bases.