TOKYO: In New York or Los Angeles, fans of Japanese cuisine can rattle off orders for uni and o-toro, or urbanely express a preference for soba over udon. But what about "Napolitan," cooked spaghetti that is rinsed in cold water, then stir-fried with vegetables in ketchup? Or "menchi katsu," hamburger covered in bread crumbs and deep-fried? Or "omu rice," an omelet lying over a mound of ketchup-flavored rice?
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