Tag Archives: Yakisoba

Matcha Tea Taiyaki, Oden & Yakisoba at Taiyakiya in Ieyama, Shimada City!

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Service: Shy but very friendly
Equipment & facilities: Old but very clean. Excellent washroom.
Prices: Very reasonable
Strong points: Matcha Tea Taiyaki, Shizuoka-Style Oden, Yakisoba, Ramen.

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Many visitors, local or tourists, make a point to stop at Ieyama Station along the OOi River Railway Line for many reasons.
One of them is a place where they make rare taiyaki with a dough mixed with local green tea matcha powder.
Incidentally the region is famed all over Japan for its green tea!

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Taiyakiya takes years back into old Japan. It is more than 50 year old in any case, although the washroom has been renovated.
As for the rest it is typical Japan of the 1960’S!

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The owner, a second generation, must be the most photographed local personality as TV from as far as Tokyo come for regular shows!
He and his wife are a bit shy but so kind and attentive!

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Their takiyaki are enormous by Japanese standards, The husband cook them and his wife cut them!
“Taiyaki” is called such because “tai” means “seabream”, a symbol of abundance, and “yaki” for “baked/grilled/cooked”!

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If you do not eat them on site they will be carefully packed in a tea green  paper bag to take back home or on your trip! (140 yen a piece/1.20 US$/1.10 Euro in 2016)

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In fact they will wrapped twice!

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Enormous taiyaki! The green color will start fading with the decrease of temperature, so take photos of them out of the plaque!

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They are filled with sweet, but not cloy, red bean paste called “anko/餡子” in Japanese! The chef explained that he tried a long time ago to fill them with white bean paste mixed with matcha tea, but it just did not work!

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Ieyama can be cold in winter and their oden are very popular, especially the locals!

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Typical very dark Shizuoka-style oden! (80 yen a piece/0.70 US$, 0.65 Euro in 2016)

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Served with “aonori/dry seaweed and dry fish” powder mixture and hot Japanese mustard in typical Shizuoka fashion!

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The chef just moves to another hot plate for yakisoba!

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Enormous serving for a ridiculously low price! (450 yen/4 US $/3.50 Euros in 2016)

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Interestingly enough, the owners expect you to share it and provide small plates for you and friends!

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To tell the truth I ate it all by myself!

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Japanese yakisoba is a cross between Chinese fried noodles and western pasta, so they should please everyone!
Next time I will sample their ramen!

TAIYAKIYA/たいやきや

428-0104 Shimada City, Kawane Cho, Ieyama, 668-3
Tel.: 0547-53-2275
Opening hours: 10:00~15:30
Closed on Thursdays (sometimes closed on Wednesdays and 3rd Sunday of the month)
HOMEPAGE (Japanese)

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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.

Roma
Kyodo
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.

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Yakisoba: Fujinomiya Yakisoba-The real one!

Fujinomiya City is famous all over Japan for the so-called B-Class Gourmet Fujinomiya Yakisoba.
Actually I have little liking for this “B-Class Gourmet/B-Kyu-Gourmet/B級グルメ” branding which has been invented by scoop-hungry TV channels in Japan with a total disregard for authenticity and true local gastronomy.
Well, at least some honest gastronomes are fighting hard to put things into their right place!
Yesterday I spent the whole day in Fujinomiya City as I was invited to a grand BBQ (article coming soon!) where a true Fujinomiya-style yakisoba was prepared with the best ingredients that could be found in Fujinomiya City!

The pork, the same as shown in above picture was provided by Sanoman Co/さの萬株式会社 which produces some of the best pork in Japan.
As for vegetables, good quality cabbage (especially in the Spring!) grown in Fujinomiya City is enough as it will contribute all the water you need!

Just a little good oil to fry the pork and the cabbage together. The pork will add all the necessary extra fat for a lighter fare!
Good salt and pepper only for first seasoning! The yakisoba are first put on top while more pork is added.

And naturally who else but Mr. Sano, President of Sanoman, would graciously volunteer to cook it all!?

Hot work, even for Mr. Sano!
Luckily the BBQ was held at Bayern Meister Bier run by Stephan Rager, the only German Brewmaster to run his own Brewery in Japan (article coming, too!).

The best yakisoba are not prepared with water, but with beer!
And Stephan added his own beer! Extravagant!
(A lot of picture taken for posterity!)

A good (not cheap common stuff!) yakisoba sauce chosen in person by Mr. Sano and here you are:
Healthy, tasty, simple and extravagant Fujinomiya Yakisoba!

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Japanese Cuisine: Yakisoba-Basic Recipe

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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!

RECIPE:

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-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.

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

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

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

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-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.

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Japanese Cuisine: Yakisoba-The Basics

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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.

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Family style yakisoba

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

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“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:

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“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.

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“Katayakisoba”

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!

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FUJINOMIYA YAKISOBA

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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.

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