I'm a pasta samurai who is a chef in Japan. Until now, I've often worked in various prosperous stores, and now I'm an active cook as I manage several restaurants.
Busy shops often make more than 5 kinds of pasta at a time, 10 or more meals by themselves, and at flourishing shops that are particular about the taste, "boiled noodles" and "stir-fried garlic" were all prohibited. Therefore, in the kitchen that has become a battlefield, we have learned a lot of unique cooking methods to provide a stable taste.
We will make recipes with awareness of ânon-failing pastaâ, âfresh tasteâ and âeasiness of makingâ.
Basically, to provide recipes that are easy to make, we use household kitchen knives without being particular about ingredients and tools. We do it in the range of things in ordinary households.
We hope that everyone can feel the appeal of pasta. By Pasta Samurai!
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