Yakisoba and the Many Amazing Ways to Eat It! 

Yakisoba is one of the most famous Japanese noodles, and for a good reason: serving up a steaming plate of thick noodles loaded with meat and vegetables will always elicit smiles from hungry patrons.

While yakisoba is a popular dish in Japan, it did not originate in Osaka. Yakisoba has roots in Chinese cuisine, particularly chow mein, which was brought to Japan in the late 19th and early 20th centuries. The dish evolved in Japan during the 1950s to respond to food shortages, with food stalls called yatai adapting the recipe to include local ingredients and flavors.

What is yakisoba?

Yakisoba simply means “fried noodles.” Unlike ramen, Japan’s other star noodle dish, chefs don’t boil yakisoba or cook it in broth before serving. Instead, they fry thick soba noodles, typically made from buckwheat, heartily with a sauce similar to Worcestershire. Traditionally, cooks add diced pork pieces and chopped cabbage, bean sprouts, and carrots.

It comes on a large plate rather than a deep bowl, but this is not a concrete rule every restaurant follows. With such a simple but delicious base recipe, the noodle dish lends itself to many different variations and presentations. Let’s look at some exciting ways to enjoy yakisoba!

Shio yakisoba

Shio koji is a classic Japanese condiment made from a fermented mixture of rice, salt, and water. If appropriately used, shio koji can impart mellow umami tones to a dish without overpowering the core ingredients. Shio yakisoba includes shio koji as a core component alongside other traditional ingredients. If paired with high-quality sake as an ingredient, shio koji can elevate a simple dish of noodles to a luxurious meal worthy of the finest restaurant.

Yakisoba pan

Yakisoba pan is an unusual but definitely tasty variation of the classic dish. The “pan” in yakisoba pan means “bun”. Fittingly, noodles are placed inside a long bun and topped with vegetables. An easy way to describe them would be to call them noodle hotdogs because that’s what they look like.

This snack is easy to make and eat, making it popular in convenience stores across Japan. They may look odd, but grabbing one at a Family Mart at 10 PM is a great way to unwind after a long day of sightseeing.

Oota yakisoba

Oota yakisoba is one of the more exciting variations of the noodle dish due to the many different ways it can be prepared. Many restaurants in Gunma Prefecture serve the dish with noodles of varying thickness. Some may be thick, like regular soba, while others may be thin, like spaghetti.

With caramel in its preparation, Oota yakisoba has a distinctively sweet flavor that compliments the usual spices and deeper flavor profiles often associated with the meal. It may look off-putting because it’s so dark, but it’s a method of preparation that shouldn’t be missed.

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Sobameshi

Sobameshi is one of the great street foods of Japan. Take a hot plate of yakisoba and add in some cooked rice. For some pizazz, put a fried egg on top. All that extra protein, all those extra carbs, and all those extra flavors come together to create a wonderful meal that marries the best of its ingredients.

It is said that it was created when a customer in the city of Kobe asked a local chef to cook yakisoba for him with his extra rice. The rest is history as the dish grew in popularity. A meal for those who are hungry, sobameshi is warm and savory in all the right ways.

Why is this noodle dish so special in Japan?

The art of cooking is significant in Japan. Whether a dish is considered a national treasure or a humble peasant meal, all food is treated equally. Food nourishes us, brings us together, fosters community positivity, and helps guide the past into the future. Yakisoba is no different; a simple fried noodle dish can represent regional specialties and tastes.

It can also represent individual preferences and skills. Vendors sell this incredibly versatile dish for just a few dollars as a quick snack. Alternatively, restaurants serve it as a meal that perfectly caps off a busy day. Preparing noodles is an art in Japan, and alongside ramen, yakisoba is a classic meal that rests near the heart of Japanese cuisine.

Have you ever had yakisoba before? If so, what kind did you have? Where did you have it? Did you like it? Please let us know in the comments below! We would love to hear about the different kinds of noodles you tried in Japan!