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Basic Information
Yakisoba is also widely made in Western Japan at food stalls, festivals, and as a home-cooked meal. It is easy to prepare, delicious, and deeply rooted in Japan’s everyday food culture. Notably, the “Nagasaki Kata-yaki Soba,” made with thin noodles fried in oil, enjoys nationwide popularity.
Itoigawa Black Yakisoba
Itoigawa Black Yakisoba is a type of yakisoba eaten in Itoigawa City, Niigata Prefecture. This unique black-colored yakisoba uses Niigata-produced squid and squid ink as ingredients. It is a creative dish devised in 2009 for promoting tourism in Itoigawa City.
Fujinomiya Yakisoba
Fujinomiya Yakisoba is a type of yakisoba eaten in Fujinomiya City, Shizuoka Prefecture. It is made using noodles from dedicated yakisoba noodle manufacturers, and topped with shavings of mackerel or sardines. A distinctive feature is the addition of oil cake, made from the fat of meat.
Bokkake Yakisoba
Bokkake Yakisoba is a type of yakisoba eaten in Kobe City, Hyogo Prefecture. “Bokkake” is a dish of stewed beef Achilles tendons, sinewy meat, and konjac in a soy-based sauce. Konjac is a traditional Japanese ingredient with a unique texture, made from konjac potatoes.
Hiruzen Yakisoba
Hiruzen Yakisoba is a type of yakisoba eaten in the Hiruzen region of Okayama Prefecture. It is a unique yakisoba seasoned with a miso base, and made with garlic, onions, apples, mature chicken, and cabbage.
Nagasaki Kata Yakisoba
Nagasaki Kata Yakisoba is a type of yakisoba eaten in Nagasaki Prefecture. It features uniquely crispy noodles that are thin and deep-fried in oil. The dish includes a Chinese dish made with Chinese cabbage, called “Chop Suey”, poured over the noodles.
Hita Yakisoba
Hita Yakisoba is a type of yakisoba eaten in Hita City, Oita Prefecture. It is said to have been invented by the owner of a yakisoba restaurant in this area around the 1960s. A characteristic of this yakisoba is that the noodles are strongly grilled on a hotplate until they are scorched. It is seasoned with sauce and ingredients such as bean sprouts, green onions, and pork are added.
