After Japan opened itself to the world over a hundred years ago, japanese cooks began to adapt western dishes in their own style. For instance in the west, people use ketchup as a condiment but the japanese use it as a base for tomato sauces in 'Naporitan' pasta. Spaghetti 'Naporitan' was created just after world war 2 after Shigetada (the head chef at the Hotel New Grand in Yokohama) saw occupying soldiers eating it. Nowadays you can find spaghetti seasoned with soy sauce and served with seaweed. I have always been a huge fan of japanese-style pasta.
Devine & I spent many evenings at Saizeriya a cheap japanese chain of family-style italian restaurants. I had my very first yoshoku-style (western style) pasta there. There are better yoshoku restaurants in Tokyo but they don't have cheap wine.
This is a relatively simple recipe, and uses all of my favourite japanese condiments! If you've never had yoshoku pasta, i envy you. A world of creativity awaits!