Naporitan, often known as Napolitan, is a well-known itameshi pasta dish in Japan. Soft-cooked spaghetti, tomato ketchup, onion, button mushrooms, green peppers, sausage, bacon, and, if desired, Tabasco sauce are all ingredients in this meal. It is said that Naporitan is from Yokohama. Chef Shigetada Irie of the Hotel New Grand in Yokohama was the creator. The dish was given the name “Napoli” in honor of Naples, Italy. The R and L sounds of Western alphabets are represented by the same katakana symbols in Japanese because R and L are not phonetically distinguished as different sounds in that language. As a result, when translating katakana back into English, the spelling of the English alphabet is imprecise and subject to change depending just on the Japanese lettering. While the spelling Napolitan takes into mind the name’s etymology, Naporitan is taken from the standard romanization of Japanese. Neapolitan is a possible translation for this
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