Check out three popular Japanese pasta recipes. These are simple to make and perfect for a quick, delicious meal at home!

When you think of pasta, you might think of the beloved Italian national dish. But did you know that pasta is also popular in Japan?

In Japanese pasta history, in the 1920s, the spaghetti dish with tomato sauce, sausage, and sliced green peppers called "Napolitan Spaghetti" was created. When people say "pasta" in Japan, they typically mean dishes using "spaghetti."

Since the 1960s, Italian restaurants have become widespread, and pasta dishes have found their way into home cooking. These quick and nutritious pasta meals, combining protein and vegetables ready in 15 to 20 minutes, have become a staple in Japanese households.

This is a simple yet popular homemade tomato sauce using canned tomatoes, bacon, onions, and mushrooms. Shiitake mushrooms, a common ingredient in Japanese cuisine, add a unique umami flavor with a slightly earthy taste that enhances the dish.

“Salmon pasta” is a favorite in Japan, especially "salmon cream spaghetti" is a popular dish often served at cafes and casual restaurants. This recipe uses smoked salmon and it’s seasoned with garlic and butter. Since the sauce isn’t simmered, it’s a speedy dish.

• Try this recipe　Shimeji Mushroom and Salmon Spaghetti

Minestrone supposedly became popular in Japan in the 1950s through commercial canned soups. While various ingredient combinations exist, the Japanese version is a tomato-based soup with chunky vegetables. The umami flavors of tomato and soy sauce pair well together, so add Kikkoman Soy Sauce for a deeper flavor.