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Ankake Spaghetti
- Characteristics
- Arrangement
- Local Origin
- Preparation Method
- Noodle Characteristics
- Spicy
Thick, spicy sauced spaghetti, available across Aichi.
Ankake Spaghetti is characterized by a rich spicy, peppery sauce, similar to the heavier sauces found in Japanese and Chinese food. The noodles are commonly 2.2mm thick, and after boiling are fried in a coating in lard. Variations differ with topping ingredients: “Miraneze” (Milanese) has ham as the main topping, while “Kantori” (Country) has vegetables. Both are combined to form the most popular “Mira-kan,” an abbreviation of the two names.
Origin
The founder of “Spaghetti House Yokoi” created the dish in the early 60’s based on Italian home cooking. The name “Ankakesupa” was coined in the early 80s when restaurant “Karametei” used the expression during a TV interview, bringing the name into common use.
Availability
Ankaku Spaghetti has been adopted by many coffee shops and Western styled diners across Aichi. In 2015, creator Mr. Yokoi collaborated with a major franchising firm, raising hopes that Ankake Spaghetti will soon become popular nationwide.
It is very popular because although it is spaghetti, it is very thick and filling, and it is highly rated by men.