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Dear Friend, Picture an adventurous girl from Brooklyn on her first trip to Manhattan’s Little Italy street festival. Someone slides a plate of stuffed manicotti in front of her, and she spends the rest of the meal in silent rapture. That girl was me, and I’ve been passionate about pasta possibilities ever since. A pantry stocked with pasta means you’ve always got a head start on dinner. And the same goes for Kikkoman sauces. Put the two together, add a few ingredients, like meat, seafood, poultry or veggies, and you’re good to go. And I’m not just talking about Asian noodle dishes. Kikkoman sauces can enhance anything from spaghetti and meatballs to fettuccine Alfredo! (For an ultra-simple Alfredo recipe that gets an extra umami kick from Kikkoman Soy Sauce, check out www.kikkomanusa.com.) And our crispy panko bread crumbs are right at ‘ home on any baked pasta, from gooey mac n’ cheese to good old manicotti. We’ve been noodling around with all kinds of easy, extra-tasty ideas in the Kikkoman Kitchen as we put together this issue of K. So grab your fork and your chopsticks! We’re about to take you on a whirlwind, worldwide tour of pasta. I hope it inspires you to use your noodles in all kinds of creative new ways.

Chef Helen Roberts Manager of Culinary Development www.kikkomanusa.com

F E AT U R E S Noodles: Exploring a World of Pasta-bilities Noodles: A Cook's Tour A Taste of History

TECHNIQUE Tips for Perfect Pasta 3 4 6

SIDEBARS Noodle Nation 4 Some Like It Hot—and Cold! 6 Ra-mania! 7 Oodles of Noodles 8

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RECIPES Udon with Wasabi and Grilled Pork Creamy Shrimp Ravioli Greek Pasta Salad Pad Thai

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PRODUCT SPOTLIGHT Ponzu, Soy with a Twist!

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Ra-mania!

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K

for culinary insiders SUMMER 2011

for culinary insiders SUMMER 2011

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Use Your Noodle!