Atsui Mojiretsu was a chef at Mentoshi Noodle City, the most prestigious noodletorium in Kyoto. Locals, gaijin, and visiting dignitaries alike would often go out of their way to stop by Mentoshi Noodle City for a sample of the famous lo mein, the gourmet ramen, the spaghetti al dente, the linguini al perfecto.

But even though Mojiretsu was second only to Alto Chef Ōmugi, he was not–and indeed could not be–satisfied with his culinary creations. Mojiretsu was dissatisfied with his spaghetti in particular, and would feverishly cook and recook it whenever he had a spare moment.

In time, Mojiretsu’s obsession was too much and he was fired from Mentoshi Noodle City with regret. And yet he still cooked and cooked, brushing off those who said he made too much spaghetti. Eventually, his small home was filled to the brim with noodles and Mojiretsu was not heard from again.

Some years later, census takers entered the Mojiretsu home to find that he had made so much spaghetti that the giant mass of pasta was almost large enough to be officially classified as its own state. Entering it, they found vast rolling spaghetti plains and impenetrable fortresses of al dente noodlery.

And all throughout the noodly land there were great tales of the mysterious man who had come from they knew not where to become the king of the new spaghetti country.

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