Tag Archives: 焼きそば

Yakisoba: Fujinomiya Yakisoba makes its Italian Debut at Event in Rome!

Add the sauce: A Japanese cook makes “Fujinomiya yakisoba” pan-fried noodles at a special event in Rome on Tuesday.

Article appeared on the Japan Times on Wednesday. July, 11th

Popular pan-fried noodles known as “Fujinomiya yakisoba” made their debut in Italy on Monday when they were served during a Japan-related event in Rome for local people and Japanese expatriates.

It was the third time the noodle dish from the city of Fujinomiya in Shizuoka Prefecture has been promoted overseas, following events in New York last August and in Seattle in April.

“I had been saying half-jokingly that it would be good if we could introduce it in the home of pasta, and the dream has come true as we have been urged by the Japanese Embassy in Italy to do so,” said Hidehiko Watanabe, 53, head of a citizens’ group promoting the dish.

The party endured an anxious wait for the noodles to arrive from Jpan on the day of the event, as Italy is known for its stringent customs clearance regulations for food products.

A local reporter said Italians will enjoy the noodles even though they are totally different from pasta, while a 46-year-old civil servant thought the flavor should be changed somewhat as sweet sauces in general are unpalatable to Italians, although she said she enjoyed the noodles.


Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Japanese Cuisine: Yakisoba-Basic Recipe


I introduced the basic knowledge on Yakisoba some tip before my trip to New Caledonia.
here is a very basic and simple recipe you can easily improvise on!

INGREDIENTS: For 1 person

-Yakisoba (yakisoba men/can be bought in individual packs): 1 person portion pack
-Moyashi/soy bean sprouts (fresh if possible/if not canned ones are ok, but drain well): to taste (i like plenty!)
-Thin leeks, cut into 1~2 cm long bits: to taste
-Pork: here is where you can improvise. some poepl like it fatty, others lean. Cut in thin strips. Amount up to your taste.
-Furikake: 1 small pack
-Yakisoba sauce (available in Asian markets, although you can decise your own): to taste (I use a good amount!)
Sauce suggestion: Japanese Sake, Mirin/sweet ake, soy sauce & Worcester sauce: 1 teaspoon each. Add 1 teaspoon of yakisoba sauce to that!


-Prepare the moyashi/soy bean sprouts (clean them quickly if they are fresh) and cut thin leeks.
Heat the yakisoba in hot water and drain. This step willmake the yakisoba softer and help them suck the juices in.

-Pour some oil in a frypan. Fry yakisoba with the pork placed on top in the middle.

-After having fried the yakisoba for a while, turn the lot over and fry pork with yakisoba on top. Reapeat operation a few times.

-Add moyashi and thin leeks, salt, pepper and furikake. Fry quickly to taste.

-Add yakisoba sauce of your liking. Saute until sauce has evened in the yakisoba.

Serve immediately.
You can add pickled ginger and others as a finishing touch.

Warren Bobrow
Bread + Butter
5 Star Foodie
Elinluv Tidbit Corner
Think Twice

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Japanese Cuisine: Yakisoba-The Basics


Yakisoba (焼きそば), literally “fried noodles”, is a dish often sold at festivals in Japan, but originates in China. The dish was derived by the Chinese from the traditional chow mein, but has been more heavily integrated into Japanese cuisine like ramen. Even though soba (Japanese Noodles made from buckwheat) is part of the word, yakisoba noodles are not made from buckwheat, but are similar to ramen noodles and made from wheat flour.

Yakisoba usually refers to sōsu yakisoba/ソース焼きそば, flavored with yakisoba sauce.

It is prepared by stir-frying ramen-style noodles with bite-sized pork, vegetables (usually cabbage, onions or carrots) and flavoured with yakisoba sauce, salt and pepper. It is served with a multitude of garnishes, such as aonori/青海苔 (seaweed powder), beni shoga/紅生姜 (shredded pickled ginger), katsuobushi/鰹節 (fish flakes), and Japanese mayonnaise.

Family style yakisoba

Yakisoba is most familiarly served on a plate either as a main dish or a side dish.

“Yakisoba Pan/Yakisoba Bun)

Another popular way to prepare and serve yakisoba in Japan is to pile the noodles into a bun sliced down the middle in the style of a hot dog, and garnish the top with mayonnaise and shreds of pickled ginger. Called yakisoba-pan, pan meaning bread, it is commonly available at local matsuri (Japanese festivals) or konbini (convenience stores).

Sometimes, Japanese white Udon is used as a replacement of Chinese style Soba and called Yakiudon. This variation was started in Kitakyushu in Fukuoka Prefecture.

Yakisoba is served widely across military bases around the world, and daily at Camp Hansen, a Marine Corps base in Okinawa, Japan, and weekly at Kunsan AB, an airbase in the Republic of Korea. It has become a favored dish among the U.S. Military across the world.

Other Yakisoba varieties:

“Gomoku Yakisoba”

As said above, all kinds of garnish are used for Yakisoba.
The most popular way to add such garnish is called Gomoku Yakisoba/五目焼きそば/5 garnishes yakisoba, as the number “5” is a particular good number in Japan.


Katayakisoba/堅焼きそば means that the soba hard, either deep-fried or instant. It makes for a cruchylayer of soba under soft garnish and sweet and sour sauce!



In Fujinomiya City, at the foot of Mount Fuji in Shizuoka Prefecture, they make a slightly different kind of Yakisoba which has been awarded its own name patent!

The noodles used in the recipe are thicker than in the rest of Japan.
The noodles are fried in anima fat leftover (that is left after cooking the meat!)
Fine bonito shavings or other powder (mackerel, sardine, …) is used as a finishing touch.
Depending on the home or shop, sakura ebi/cherry shrimp, cuttle fish and minced meat are included.

Warren Bobrow
Bread + Butter
5 Star Foodie
Think Twice

Please check the new postings at:
sake, shochu and sushi