Since it was not well received at the hotel's tasting events by their Japanese customers, who were not yet familiar with the texture of al dente pasta, IRIE cooked spaghetti 70 percent through and let it stand overnight in fridge to obtain a texture like udon, to fit the tastes of Japanese (according to Mirai Sozodo, a Japanese TV show).
まだ日本人はアルデンテの食感に慣れていなかったために試食会では不評で、日本人の嗜好に合わせるために、7割方茹でたスパゲッティを冷蔵庫に一晩置いてうどんのような食感にした（未来創造堂より）。