What's Fujinomiya Yakisoba!?

About Fujinomiya Yakisoba

　Yakisoba is usually made by steaming and boiling the noodles, but Fujinomiya Yakisoba takes a different approach by coating the noodles with oil instead of boiling them. This method produces a firm and chewy noodle with lower moisture content. Crispy cabbage and Nikukasu (the remnants after rendering lard from pork back fat), packed with umami, are added to the noodles and sauce, and the dish is finished with a sprinkle of dried sardine shavings (dashi powder). The combination of savory sauce, pork's umami, and fish dashi that fills your mouth with flavor is a unique delight of Fujinomiya Yakisoba.

Unique Characteristics of Fujinomiya Yakisoba

Noodle (steamed noodles)

Unlike most yakisoba noodles, which are steamed and then boiled, Fujinomiya Yakisoba noodles are prepared using the "steamed noodle" method.

Instead of boiling the steamed noodles, Fujinomiya Yakisoba noodles are loosened, quickly cooled, and coated with oil. This method results in noodles that have a firmer texture and lower moisture content. This texture is the defining characteristic that sets Fujinomiya Yakisoba apart.

Fujinomiya Yakisoba is made with steamed noodles from local manufacturers in Fujinomiya City, including Marumo Shokuhin Kogyo, Soga Men, Kanoya, and Sano Men.

Nikukasu

An essential ingredient in Fujinomiya Yakisoba is Nikukasu, which is the by-product that remains after extracting lard from pork back fat. The use of Nikukasu started during a time when pork meat was too expensive for everyday meals, prompting people to turn to Nikukasu as a more affordable alternative. Nikukasu have rich umami flavors that go perfectly with the steamed noodles.

Some restaurants chop the Nikukasu into fine pieces to allow the umami flavor to spread evenly throughout the noodles, while others cut it into larger pieces to highlight the crunchy texture of them.

Dashi powder (dried sardine shavings)

The finishing touch for yakisoba is a sprinkle of dashi powder, which is primarily made from sardines. In Fujinomiya City, locals simply refer to this as the "powder."

Fishing ports in Yui and Kambara, located along Suruga Bay not far from Fujinomiya, have been producing dried and shaved sardines for a long time. The broken pieces of shaved sardine, which are in powder form and generated during production or transportation, are known as "dashi powder." Its use began when people in Fujinomiya started adding it to give fish aroma to Fujinomiya Yakisoba.

The combination of the umami flavor of Nikukasu and the aroma of the dashi powder is truly irresistible.

Sauce

The savory sauce pairs perfectly with the chewy noodles. The sizzling sound from the hot griddle is mouthwatering.

Many restaurants use Worcestershire-style sauces, while others use sauces developed specifically for Fujinomiya Yakisoba, and some use their own proprietary blends.

- Fujinomiya Yakisoba also has a range of other unique qualities. -

Red pickled ginger

Red pickled ginger adds both color and aroma to Fujinomiya Yakisoba.

In the Fujinomiya area, people often use ginger pickled with red shiso leaves. This type of red pickled ginger has a deeper reddish-purple (pinkish) color compared to the more commonly used red pickled ginger found in other regions.

The aroma of ginger and shiso brings a refreshing change of taste to the yakisoba. You can enjoy the ginger between bites of the savory, sauce-flavored noodles, or mix it in for an extra burst of flavor.
* Red pickled ginger "Mikachan" is a registered trademark of Akimoto Shokuhin Co.

Cabbage

Fujinomiya City, located at the base of Mt. Fuji, benefits from well-drained soil enriched by spring water and volcanic ash, making it ideal for growing a wide variety of vegetables. The crispy, delicious highland cabbage is fresh and sweet, making it an essential ingredient in Fujinomiya Yakisoba.

Spring water from Mt. Fuji

Fujinomiya City is fortunate to enjoy the natural blessing of spring water flowing down from Mt. Fuji. Spring water is used in noodle production process. Also, restaurants in Fujinomiya City also use it to steam the noodles during cooking, adjusting their firmness to perfection.

Building on these basic ingredients, restaurants add a variety of toppings like green onions, squid, and egg.

After enjoying the classic Fujinomiya Yakisoba first, why not try different varieties while exploring the town?

Fujinomiya Yakisoba Short PV

Omiya Yokocho

In 2004, the tourist spot Omiya Yokocho was established just south of Mt. Fuji Hongu Sengen Taisha Shrine, with the goal of creating a lively gathering place, spearheaded by Kitagawa, a bean jam manufacturer based primarily in Fujinomiya. Sengen Taisha Shrine, the head shrine of roughly 1,300 Sengen shrines in Japan, has long attracted worshippers from across the country and is recognized as a component of the World Cultural Heritage Site, Mount Fuji: Object of Faith and Source of Art.
Omiya Yokocho is a welcoming spot where anyone can stop by for a fun and relaxing moment, especially visitors to Sengen Taisha Shrine or the Mt. Fuji World Heritage Center, just a three-minute walk away.

“Fujinomiya Yakisoba” is a registered trademark of Prosumer, Inc.