tag:blogger.com,1999:blog-3101980281470446262.post2563367567006204429..comments2024-02-12T08:13:45.750+09:00Comments on Hiroyuki's Blog on Japanese Cooking: Kama Tama Spaghetti/釜玉スパゲティHiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-3101980281470446262.post-53472252000603276312012-04-25T06:32:05.104+09:002012-04-25T06:32:05.104+09:00YSC: Thanks! It's easy to make, and it's...YSC: Thanks! It's easy to make, and it's really tasty. I hope you try it some day.Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-30555489879776410932012-04-25T02:31:14.942+09:002012-04-25T02:31:14.942+09:00This looks so tasty and delicious!This looks so tasty and delicious!Yangszehttps://www.blogger.com/profile/06739891543812219552noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-87888200042064250662012-04-24T07:07:51.697+09:002012-04-24T07:07:51.697+09:00Sissi: Even in Japan, you can find a lot of carbo...Sissi: Even in Japan, you can find a lot of carbonara recipes that call for cream. If my kama tama spaghetti contained cream, it wouldn't be an ultimate egg dish for me.<br /><br />muskratbyte: I can only describe it as cheap pizza cheese (laugh).<br />Obviously, grated parmesan cheese is a much better option.<br /><br />Katerina: Thanks for your comment. If it looks creamy, it's probably because I don't reheat it in any way after I add the spaghetti to the mixing bowl, so the eggs remain raw.<br /><br />Kiki: I only vaguely know the connection between carbonara and charcoal workers. Thank you for the story. Pasta alla carbonara should be an ultimate egg dish for them, too!Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-67017933324446531402012-04-24T03:57:38.780+09:002012-04-24T03:57:38.780+09:00Some sort of Pasta alla carbonara I would agree. C...Some sort of Pasta alla carbonara I would agree. Carbonara is one of my rescue recipes - if there is nothing much left in storage and you need something quick and very tasty.<br />Do you know the story behind carbonara? This is an italian dish invented (maybe) by charcoal workers, guys living deep in the woods: Hard working men without any shopping areas around but they had long lasting fat air dried bacon and firm dry cheese (pecorino)and dried pasta to fill their stomaches. I agree with Sissy, cream is a no go for alla carbonara.Fräulein Trudehttps://www.blogger.com/profile/11786420907067152211noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-57332566629740966562012-04-24T01:17:39.620+09:002012-04-24T01:17:39.620+09:00First time at your blog! I love learning about dif...First time at your blog! I love learning about different cultures and how they influence the eating habits of people! Your spaghetti looks very creamy and delicious!Katerinahttp://www.culinaryflavors.grnoreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-85657765720848378552012-04-23T23:29:33.996+09:002012-04-23T23:29:33.996+09:00This looks intriguing, I will definitely try this ...This looks intriguing, I will definitely try this one soon. What kind of cheese did you use? I was thinking I could use some fresh grated parmesan cheese.muskratbytehttps://www.blogger.com/profile/04408117945590904056noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-59244401936406469072012-04-23T22:32:07.290+09:002012-04-23T22:32:07.290+09:00Hiroyuki, it looks really like pasta alla carbonar...Hiroyuki, it looks really like pasta alla carbonara! (Your "kama tama spaghetti" look more Italian than most pasta alla carbonara plates served in Europe: many pretending to be Italian restaurants add heavy cream which destroys this delicate egg sauce and makes the dish particularly heavy and bad). <br />I also add soy sauce to many Italian dishes (for example the bolognese sauce).Sissihttp://www.withaglass.comnoreply@blogger.com