[Limited Edition]Squid&Peas in Tomato Stew-Pasta Sauce by Takumu Koyama (Former pasta chef at 2 Michelin starred Magnolia) (Sauce only)

Inspired by the traditional Romagna dish stewed squid with green peas, this is a special pasta sauce created exclusively for WASO.
Chef Takumu Koyama first encountered this dish during his training years in Italy. Though remarkably simple, it left a lasting impression on him—an experience he has now reinterpreted in his own way for WASO.
In Romagna, this stew is a familiar home-style dish. Yet depending on how the squid is prepared and cooked, it can reveal an unexpectedly deep and satisfying umami.
For this sauce, the squid is slowly simmered until tender, while a richly flavored base is built using the concentrated umami extracted from the squid trimmings. Italian tomatoes play a supporting role, gently harmonizing with the natural sweetness of green peas to create a sauce that is full-bodied yet never heavy.
A subtle touch of chili pepper at the finish brings clarity and balance, adding just enough sharpness to invite the next bite.
The umami of squid, the sweetness of peas, the acidity of tomatoes, and the gentle heat of chili—this sauce may not be flashy, but it honestly expresses the strength of its ingredients, offering a flavor that is deeply rooted in the culinary spirit of Romagna.
Chef’s Comment
This stew I ate in Romagna wasn’t a special or elaborate dish, yet for some reason its flavor has stayed with me.
Because it is so simple, the essence of the ingredients comes through directly. I hope you can experience that feeling at home.
Chef Takumu Koyama trained for eight years at the renowned Italian restaurant Ponte Vecchio in Osaka, before being entrusted with full responsibility for the pasta station at the two-Michelin-starred restaurant Magnolia near Cesena, Italy.
After years of dedicated study of regional Italian cuisine, he is now based in London, where he continues his culinary journey.
Enjoy this authentic yet everyday pasta sauce, created exclusively for WASO by Chef Koyama, in the comfort of your own home.