B-class classics
Ankake Spaghetti
- 23Aichi
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- 23Aichi
Dish log
A Nagoya noodle dish of stir-fried thick spaghetti topped with a thick, peppery sauce.
Dish profile
About this dish
- Main ingredients
- Thick spaghetti, tomato-based sauce, pepper, wiener sausage, onion, green bell pepper
- History and origin
- It is said to have been created in Nagoya in 1961 by Hiroshi Yokoi, reportedly while trying to adapt meat sauce to Nagoya tastes. It was originally called "original meat sauce," and the name "ankake spa" later took hold. Its popularity grew from the 2000s onward, and it came to be counted among Nagoya-meshi (Nagoya's local foods).
- When it is eaten
- It is eaten at specialty shops and many coffee shops in Aichi Prefecture, and many shops also serve it in the Mino region of Gifu Prefecture and the Hokusei region of Mie Prefecture.
- How it is eaten
- The stir-fried noodles are eaten with plenty of sauce poured over them. Names change with the toppings, such as "Country" with vegetables, "Milanese" with meats, and "Mirakan" with both, and some shops can serve it half-and-half with curry.
Sources
- あんかけスパ発祥の店「そ～れ」 · Originating shop · Source checked 2026-10-12
- あんかけスパゲッティ - Wikipedia · Encyclopedia · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- VegetarianNo direct clue found (this does not mean suitable)
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- HalalNo direct clue found (this does not mean suitable)
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- Gluten-freeClues to confirm: wheat or noodles
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- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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