9 Regional Yakisoba Noodles: Which One Would You Choose to Eat!?
Everyone loves fried noodles or Yakisoba. It is one of the most representative B-kyu (B-class) gourmets. Here we show you the various types of yakisoba that exist locally all over Japan. Keep this list in mind and enjoy tasting and comparing the varieties while you travel throughout Japan!
*B-Kyu Gourmet (B-Class Gourmet): Refers to a category of cuisine that places emphasis on being cheap, good and filling over appearance or luxury; and thus loved by the common people. Dishes that fall in this category include yakisoba, curry and rice bowl (donburi) dishes. What sets them apart from local regional cuisine is that B-Kyu Gourmet indicates a relatively new category of cuisine from the post WWII era; it’s often derived from home cooking.
#1 to #3 are the 3 most major Yakisoba of Japan.
1. Fujinomiya Yakisoba, Shizuoka
It uses a specific type of noodle, meat with the lard removed, red pickled ginger (beni shoga), and its sprinkled with shredded powder of mackerel or sardine. It could just be the most famous type of yakisoba.
2. Yokote Yakisoba, Akita
It’s a style of yakisoba that is on par with the Fujinomiya yakisoba. It is topped with a sunny-side up egg, and a type of pickle called the fukujinzuke instead of the beni shoga. The noodles are a little thicker, and the flavor a little sweeter. It is excellent when you break up the yolk of the fried egg and eat it mixed with plenty of sauce.
3. Jyoshu Ota Yakisoba, Gunma
The thick noodles and the black sauce are distinctive of this style of yakisoba. The topping used is usually cabbage only, but there’s no specific rule and so there are different variations based on each restaurant that serves it.
4. Okhotsk Kitami Shio (Salt) Yakisoba, Hokkaido
This style of yakisoba uses scallops from Hokkaido along with onions. It is seasoned with salt(shio) specifically to draw out the flavors of the ingredients. Noodles seasoned with sauce are good, but no doubt there are innumerable fans of this salt-seasoned style.
5. Kuroishi Tsuyu (Broth) Yakisoba, Aomori
First appearance may have you thinking, could it be ramen? But this is indeed a type of yakisoba. Its distinctive feature is that it uses a Japanese style broth or ramen broth poured over the dish. With time, the flavor of the sauce seeps out into the broth and gives it a richer taste. We really want to you experience the change in flavors. It’s a new yakisoba experience.
6. Hita Yakisoba, Ooita
Noodles fried on a griddle in high heat so that it’s crispy and the crunch of the bean sprouts; the juxtaposition of textures is what makes this style of yakisoba unique. Yakisoba and bean sprouts are a good match and so the bean sprouts are one yakisoba topping that has been favored for a long time.
7. Namie Yakisoba, Fukushima
The super thick noodles that make you think of fried udon noodles are the distinctive feature of this style of yakisoba. It is a local soul food that has been developed about 50 years ago so that one can have a filling meal without spending a lot of money.
8. Hiruzen Yakisoba, Okayama
Distinctive characteristics of this style are that it uses miso sauce instead of the traditional sauce. Also that it uses chicken. Whether it is miso soup or miso ramen, miso is an important part of the Japanese diet.
9. Itoigawa Black Yakisoba, Niigata
This is a unique yakisoba that uses squid ink. This may not be too surprising to if you’ve seen this in squid ink pasta, but we were really surprised when we first saw it. There are no detailed rules on topping etc that define this style of yakisoba so it seems each restaurant have their own style.
So, which one piques your interest? We really hope you get to try the Top 3 Yakisoba for once, at the least.