[Limited Edition]Black pepper & umami mushroom cheese sauce by Takumu Koyama (Former pasta chef at 2 Michelin starred Magnolia) (Sauce only)

Starting from a mushroom sauce familiar to Japanese tastes, this “Umami Mushroom Cheese Sauce with Black Pepper” is carefully composed using Italian culinary principles, with particular attention to the balance of black pepper and cheese.
Created exclusively for WASO, this special sauce was born from Chef Takumu Koyama’s life in the UK, as he engaged with a wide variety of seasonal mushrooms he encountered throughout the year.
By layering multiple types of mushrooms—from those with a pleasant bite to deeply flavorful varieties such as porcini—the sauce delivers gentle umami from the very first bite, followed by depth, aroma, and texture that unfold beautifully as you eat.
The cheese is used as a supporting base rather than the main focus, while a small amount of fresh cream is added to gently envelop the mushroom flavors, bringing a rounded richness without overpowering them.
A final touch of black pepper sharpens the overall profile, creating a satisfying contrast that adds clarity and a light, clean finish to the richness.
While mushroom cheese sauces can easily become heavy, this one is carefully balanced to remain enjoyable until the very last bite.
Although it is not a traditional cacio e pepe, this sauce is inspired by the Italian approach to using black pepper, placing mushrooms firmly at the center of the dish.
Chef Takumu Koyama trained for eight years at the renowned Italian restaurant Ponte Vecchio in Osaka, before being entrusted with running the pasta station on his own 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.