I've cooked like 30 different bolognese recipes over the years, and while i haven't made this, i absolutely swear by a good dash of soy sauce in a bolognese. The umami really helps the depth of flavour.
This is amazing. Wafu cuisine is incredible. And when I'm cooking Italian food, I love adding Japanese ingredients where I can (miso, hondashi, katsuobushi, kombu), and vice-versa (Adding Calabrian chili paste to Japanese Curry, aglio e olio mazemen tossed with 'nduja and rapini, stellette in oden-style broths with little meatballs, etc). Two cultures that really marry wonderfully together
Chef Fukushima is the king of wafu. He's done so much to bring ramen and other Japanese food to Washington, DC. We're lucky to have him plying his trade here locally.
I can see using hon dashi the Romans used garum and the Italians were making ragu long before they learned that that tomatoes aren't poisonous. Bolognese Ragout should have very little tomato as it is. I often splash a little fish sauce in dishes to give it some umami but also that little bit of mystery
As far as I've gathered, regional ragu will use more or less tomatoes depending on where in Italy we are talking. Italians like to use local ingredients, and Southern Italy grow tomatoes.
It's not spelled Ragout. It's Ragu in Italy. And they do use a decent amount of tomatoes. There is no set way of making a Bolognese ragu. I'm Italian and I live in Bologna.
@@sneer0101 ra·gout /raˈɡo͞o/ Learn to pronounce noun a highly seasoned dish of meat cut into small pieces and stewed with vegetables. "a ragout of duck braised in red wine" What does it feel like to to be such a pedant?
I too prefer not a lot of tomato in Ragu (small can of tomato paste plus a few grated fresh tomatoes if they're in season), but if someone likes it with a lot all power to them.
1:57 THANK YOU! +1 for "SOFRITO" (ソフリット) (don't get me wrong, i use the 'm' word when I'm making a French/French-inspired dish. But today.... today, it's Japanese/Italiano!)
YOOOOOO Chef Fukushima is awesome!!! So glad to see another video with him! 😀😀😀 And he like spam?! Even better. "Charcuterie in a can" should be how Spam markets their product! 😆👍🏼
@@saleena9820 Took a trip just for his restaurants. Can definitely vouch for Tonari. Are there tonight and it’s fucking legit. They’re going hard on negroni/negroni style drinks right now, but there’s enough variety in it to find something for everyone!
Very interesting to see somebody recreating a classic dish this way! Plz Munchies, chill out with the sound. All this distracing noise was unnecessary.
@@sneer0101 You make my point. I wrote that tongue in cheek…lately,we’ve gone through some fads like fusion and farm to market. People need to know this is not new, we’re just rediscovering what folks used to do and what was often superior to modern practices. I don’t know where you live, but in the USA, we’ve spent around 70 years or so industrializing the entire food supply chain and now we are a nation of obese, somewhat malnourished people. I think we need to reverse course.
Looks way better than the spaghetti Neapolitan I accidentally ordered in Tokyo. I was pretty surprised to get ketchup and hotdog pasta in a nice Italian place 😭
Napolitan pasta & ketchup rice used in omelets (Omuraisu) were recipes developed by Japanese cooks after WW2 during the 10 year US occupation. The American GIs were missing Western food. So the J cooks, lacking fresh tomatoes, tomato sauce, or perhaps knowledge, used ketchup. Most Japanese love these dishes. I grew up with these and HATE them. Love ketchup on my hotdogs and even on eggs (yes, sorry 😳. Japanese love ketchup on eggs too) but when it's the main sauce ingredient in pasta/rice dishes it's awful.
You could, but the miso has more of a salt taste and the soy bean is more of a funk, they are both soybean products just the fermenting process for each yields a vastly different flavor
Natto instead of parm. I'm struggling but I trust chef. I maybe have just a bad opinion of Natto but it gives me Durian vibes. Tastes like rotten flesh
Im Japanese. Just cause you add japanese ingredients to something doesnt make it wafuu. For example no Japanese person alive would add hondashi to a bolognese. hondashi is a fish dashi. Japanese people know you don't mix and match animal protein sources like that.
Ognuno ha il diritto di cucinare secondo il propio gusto,ma quando ho visto lo *SPAM* ho smesso di guardare,stavi andando bene...,per vendetta spero che un giorno vedrai un'italiano preparare il sushi con la pasta ! 😂😂🤣🤣
I've cooked like 30 different bolognese recipes over the years, and while i haven't made this, i absolutely swear by a good dash of soy sauce in a bolognese. The umami really helps the depth of flavour.
This is amazing. Wafu cuisine is incredible. And when I'm cooking Italian food, I love adding Japanese ingredients where I can (miso, hondashi, katsuobushi, kombu), and vice-versa (Adding Calabrian chili paste to Japanese Curry, aglio e olio mazemen tossed with 'nduja and rapini, stellette in oden-style broths with little meatballs, etc). Two cultures that really marry wonderfully together
That mazemen sounds divine
@@jonathangaylor1018 a work in progress, but pretty tasty. Mazemen is the best in the summer
4:56 HE SAID MIREPOIX! Caught red handed XD
Chef Fukushima is the king of wafu. He's done so much to bring ramen and other Japanese food to Washington, DC. We're lucky to have him plying his trade here locally.
i follow your channel!
Throwing soffrito in the meat grinder. That's a cheat code. Never knew that was legal. Game changer
I can see using hon dashi the Romans used garum and the Italians were making ragu long before they learned that that tomatoes aren't poisonous. Bolognese Ragout should have very little tomato as it is. I often splash a little fish sauce in dishes to give it some umami but also that little bit of mystery
Yes! Fish sauce is that secret ingredient!
As far as I've gathered, regional ragu will use more or less tomatoes depending on where in Italy we are talking. Italians like to use local ingredients, and Southern Italy grow tomatoes.
It's not spelled Ragout. It's Ragu in Italy. And they do use a decent amount of tomatoes. There is no set way of making a Bolognese ragu. I'm Italian and I live in Bologna.
@@sneer0101 ra·gout
/raˈɡo͞o/
Learn to pronounce
noun
a highly seasoned dish of meat cut into small pieces and stewed with vegetables.
"a ragout of duck braised in red wine"
What does it feel like to to be such a pedant?
I too prefer not a lot of tomato in Ragu (small can of tomato paste plus a few grated fresh tomatoes if they're in season), but if someone likes it with a lot all power to them.
1:57 THANK YOU! +1 for "SOFRITO" (ソフリット)
(don't get me wrong, i use the 'm' word when I'm making a French/French-inspired dish. But today.... today, it's Japanese/Italiano!)
What’s the m word?
@@Frank1e.b0i Mirepoix
Ruined it at 4:56 though 🤣
YOOOOOO Chef Fukushima is awesome!!! So glad to see another video with him! 😀😀😀
And he like spam?! Even better. "Charcuterie in a can" should be how Spam markets their product! 😆👍🏼
I thought for sure the natto would have cooked into it or something! Love the big pile of it on top - I’ll have to try this
Love it - I try !!!
Holy shit this looks amazing too.
Going to Tonari and the Izikaya next weekend. Fucking excited.
Lucky! I wish I lived in D.C.
@@saleena9820 Took a trip just for his restaurants. Can definitely vouch for Tonari. Are there tonight and it’s fucking legit.
They’re going hard on negroni/negroni style drinks right now, but there’s enough variety in it to find something for everyone!
>Won't use the M word
>Forgets to call it sofrito
Love it, fascinating recipe
Japanese Bolognese with Kimchi……yes, I love it😍😍😍
Get this guy back again!
Very interesting to see somebody recreating a classic dish this way!
Plz Munchies, chill out with the sound. All this distracing noise was unnecessary.
"creamy goodness coming out"
everything reminds me of her😔
Love the show
He ended up saying the M word.
@4:57 Lol was about to comment same thing
I thought he said “I’m not gonna say the n word.” And was like, good but why bring it up
I know i said it cuz people would ask what is the M word. My gf even said what’s the am word while watching the video ha
@@chefkatsuya Too funny man. Thanks for making saying mirepoix something that wont be offensive to anyone (except the French).
@Katsuya Fukushima oh shoot you're the guy! Nice video!
This is closer to real ragù bolognese than most bolognese sauces I've seen around. Until natto.
Source: I'm from Bologna.
He's all chill after making a badass dish lol nice looks yummy!
Looks absolutely delicious 🤤🤤
Chef - Bboy Katsuya back at it again. Convinced me to go to DC later and try it out. Maybe session too with you too. AHAH
Oh my gosh those noodles look AMAZING 🤩
This dish was EVERYTHING!!!!!
I have never had Natto with Kimchi, and no one I know likes it that way.
Love from Japan.
Can we put natto directly to the bolognaise and simmer it together?
Today I learned that fusion foods are nothing new! Thanks for the great lesson.
How would fusion foods be new? Pretty much every dish you can think of will have some elements of fusion of it over the years.
@@sneer0101 You make my point. I wrote that tongue in cheek…lately,we’ve gone through some fads like fusion and farm to market. People need to know this is not new, we’re just rediscovering what folks used to do and what was often superior to modern practices. I don’t know where you live, but in the USA, we’ve spent around 70 years or so industrializing the entire food supply chain and now we are a nation of obese, somewhat malnourished people. I think we need to reverse course.
Great Chef! I would like more of him.
He’s a brilliant cook, and one hell of a leader.
Looks delicious Chef! A Japanese twist to an Italian Bolognese.🤙
Kinda like Shinzo Abe was taken out with a Japanese twist to an Italian job.🤙
@@whitemailprivilege2830 swing and a miss
Thankyou so much
The most amazing lasagne I've had included some asian ingredients and my family won't have it any other way.
Adding a bit of Korean to the dish~!
Just like Hawaiian pizza: some will hate it, some won’t.
Looks way better than the spaghetti Neapolitan I accidentally ordered in Tokyo. I was pretty surprised to get ketchup and hotdog pasta in a nice Italian place 😭
You mean a Napolitan? It's the Japanese version of the traditional Italian dish, but it's an acquired taste.
Napolitan pasta & ketchup rice used in omelets (Omuraisu) were recipes developed by Japanese cooks after WW2 during the 10 year US occupation. The American GIs were missing Western food. So the J cooks, lacking fresh tomatoes, tomato sauce, or perhaps knowledge, used ketchup. Most Japanese love these dishes. I grew up with these and HATE them. Love ketchup on my hotdogs and even on eggs (yes, sorry 😳. Japanese love ketchup on eggs too) but when it's the main sauce ingredient in pasta/rice dishes it's awful.
Kimchi on the wood board...bold move my friend😅
Bet that natto is better than ranch lol
Kimchi is Korean food
Who runs this channel? Your playlists and series are all f'd up
I usually dislike fusion because I feel many people are just winging it and don't know what they're doing. This feels like proper fusion
Would this work with a Pack of mince?
I am sure it would still be delicious
Cool
Damn it.... I spent close to 4 years in Japan, but never had this dish.😓
❤️❤️❤️
I gasped when he said the M word 😱😱😱
Looks fucking delicious ❤️❤️
anyone tell me what watch chef is rocking
Gold Casio calculator watch!
When you live in Tokyo but can’t find any of the ingredients 😢
Ragyu bolognese
Looks legit ngl, he only used one clove of garlic. Typical American video contain 7 cloves of garlic per person in US videos
skip the nato!
Going to go home and make wafu with the waifu...
oof boys the audio
said the "M" word
Could you use miso instead of soy bean like he did?
I don't think it would taste the same, but I doubt it would taste bad!
You could, but the miso has more of a salt taste and the soy bean is more of a funk, they are both soybean products just the fermenting process for each yields a vastly different flavor
Natto instead of parm. I'm struggling but I trust chef. I maybe have just a bad opinion of Natto but it gives me Durian vibes. Tastes like rotten flesh
Splash of wine?
Dodgy spagbol 🍣🍝 love it
Mixing good cuts of meat with Spam is just...wrong.
I wonder where all that olive oil comes from. It is neither Japanese nor Bolognese :D
Im Japanese. Just cause you add japanese ingredients to something doesnt make it wafuu. For example no Japanese person alive would add hondashi to a bolognese. hondashi is a fish dashi. Japanese people know you don't mix and match animal protein sources like that.
No hate, but that slime is _Natto_ for me.
Badly mixed with the music in the background, distracting
Turns out Americans aren't the only people who ruin Italian food 🤣
this dude's eyebrows are intense.
He likes it bare
Ognuno ha il diritto di cucinare secondo il propio gusto,ma quando ho visto lo *SPAM* ho smesso di guardare,stavi andando bene...,per vendetta spero che un giorno vedrai un'italiano preparare il sushi con la pasta ! 😂😂🤣🤣
I’ve seen Italian chef doing sushi on mozzarella decade ago. I’ll try it.
Love spam
😅
Too many ingredients imo but looks really tasty. Don’t agree with the meat cuts and spam. This is very unique
ハハハ
Enjoyed the video but kimchi is from Korea, not Japan!!! Adding kimchi doesn’t make it wafu…it makes it partially Koreanized
Japanese eat natto with kimchi a lot. Just wanted to introduce that combo. And it works. We love kimchi. Sorry.
Sweet first
Looks like vomit
Looked good up until he added the box full of snot and baby barf on top 😵💫🤢
it’s an acquired taste for sure😅
No
Aaaacriminali
Abe Is ok , our crisis actor no fear !!
He's creepy.
Sorry