Naporitan is the name of a pasta dish, which is popular in Japan. The dish consists of spaghetti, tomato ketchup or a tomato-based sauce, onion, button mushrooms, green peppers, sausage, bacon and Tabasco sauce. Naporitan is claimed to be from Yokohama. An instant Naporitan is also available in Japan today.
It was created by Shigetada Irie, the general chef of the New Grand Hotel in Yokohama, when he was inspired by one of the military rations of GHQ, which was spaghetti mixed with tomato ketchup.
The chef named the dish after Napoli, a city in Italy. Phonetically, the Japanese language does not contain the English "l" sound. The spelling Naporitan is derived from the usual romanization of Japanese, while the spelling Napolitan takes the origin of the name into account.
Japan today abounds with home-grown, loosely western-style food. Many of these were invented in the wake of the 1868 Meiji restoration and the end of national seclusion, when the sudden influx of foreign (in particular, western) culture led to many restaurants serving western food, known as youshoku (洋食), a shortened form of seiyoushoku (西洋食) lit. Western cuisine, opening up in cities. Restaurants that serve these foods are called youshokuya (洋食屋), lit. Western cuisine restaurants.
Many youshoku items from that time have been adapted to a degree that they are now considered Japanese and are an integral part of any Japanese family menu. Many are served alongside rice and miso soup, and eaten with chopsticks. Yet, due to their origins these are still categorized as youshoku as opposed to the more traditional washoku (和食), lit. Japanese cuisine.