Spaghetti Pancho will offer its second butter soy sauce-based spaghetti, "Butter Soy Sauce Spaghetti with Squid and Tarako" for a limited time starting April 1. Sales are scheduled to end in mid-May. Prices are 880 yen for small size, 920 yen for medium, large, and mega sizes at Spaghetti Pancho, and 820 yen for small size, 920 yen for medium size, and 1,020 yen for large size at Kitchen Pancho.

Butter and Soy Sauce Spaghetti with Squid and Cod Roe

The most popular spaghetti ingredient, cod roe, is combined with plump squid and harmonized with a special "squid goro sauce. The mildness of butter, the aroma of soy sauce, and the concentrated flavor of the "Ikagoro Sauce" are combined in a multilayered manner to create a new dish that is both delicious and satisfying in the Pancho style.

Ikagoro is a dialect word for squid entrails in Hokkaido and the Tohoku region. It is also called "squid guts," "squid liver," or "squid entrails. Ikagoro Sauce is a special sauce that combines the gentle saltiness of salted fish with the flavor of bonito soup stock.

Not available at some stores.