The dough is now known around the world and has become a common dish in other countries. In Japan you cook the pasta, not so often, though stores can be found without difficulty. Then as always happens with imported foods are contaminated with local flavor, and here in Japan have invented the dough with a commoner Taranco. The commoner Taranco looks a little to our mullet, but you can use for salads with pasta is very good. You can buy ready-just add the sauce to the pasta, the whole can be enriched with nori seaweed (including those already in the package). So the preparation is a snap.
The product is very popular in Japan and was also set up a merchandise with the mascot. Under some advertising of the product, but I can tell the piece of music is addictive :-)
I noticed that the packaging is recommended the most suitable type of pasta to use, but it is even specified that the section should have the dough. The sentence says: "section of the paste is recommended from 1.6 mm to 1.8 mm.
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