As he wondered what kind of spaghetti it was ... In 1968, after training at the Japanese cuisine restaurant Tsukiji Tamura for three months, he flew to Italy as a cook for the consul general.
GOHAN LAB/ Spaghetti aglio e olio: Speed is crucial in combining the ingredients and serving quickly
an Italian restaurant in Tokyo’s Fukagawa. Midori Kasai is a professor emerita at Ochanomizu University and former chairwoman of the Japan Society of Cookery Science. Boil 100 grams spaghetti.
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