Ankake spaghetti is a distinct culinary fixture in Nagoya, Japan, defined by thick 2.2mm noodles, lard-based pan-frying, and a heavy, spiced, starchy sauce.
What Is Ankake Spaghetti?
The term “ankake” refers to a traditional Japanese culinary technique where a broth or sauce is thickened with starch before being poured over a dish. Unlike standard Italian pasta preparations where sauce is tossed with noodles, ankake spaghetti features a dark, slow-cooked hybrid of meat sauce and demi-glace.
The noodles themselves are intentionally oversized. Measuring 2.2mm in thickness, they are crafted from bread-strong flour to achieve a dense, chewy texture. Restaurants boil the pasta beforehand and finish it by pan-frying it in lard, creating a cooking method that closely resembles yaki-udon rather than al dente Italian pasta.
Origins and Evolution in Nagoya
The creation of the dish is credited to chef Yokoi Hiroshi. After two years of recipe development, Yokoi co-founded the restaurant So-le in Higashi Ward in 1961. Two years later, in 1963, he opened Spaghetti House Yokoi with an eight-counter-seat layout.
While So-le stands as the first restaurant to serve the dish, Spaghetti House Yokoi carries the founder’s brand name. The category received its widespread name later, in 1979, when Shichi Hitoshi opened Karametei. Shichi applied the familiar “ankake” descriptor from Nagoya’s noodle culture to the pasta dish, standardizing the terminology for the entire regional style.
Popular Menu Variations
Ankake spaghetti menus across Nagoya follow a standardized naming convention that patrons can easily navigate.
- Miraneze: Topped with meat ingredients such as wiener sausage, ham, bacon, and mushrooms.
- Kantori: A vegetable-focused version.
- Mira-kan: A combination of both meat and vegetables, typically ranking as the most popular order on restaurant menus.
- Ebi-neze: Features the addition of ebi furai, Nagoya’s famous fried shrimp.
Portions are characteristically generous, and prices generally range from ¥1,000 to ¥1,600. Because the dish is served exceptionally hot and carries a noticeable pepper heat, diners seeking milder options are advised to check with staff regarding spice adjustments, though accommodations vary by establishment.
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