Living in Japan is a real treat for food lovers and even the fake replica food looks delicious. We really like eating Japanese noodle dishes and two of our favorites are Sara Udon from Nagasaki and Fujinomiya Yakisoba from Fujinoimya.
Sara Udon 皿うどん is a native dish of Nagasaki prefecture and lliterally means “plate noodles“. It consists of a fried noodles with toppings of cabbage, pork, prawns, bean sprouts and other vegetables. The noodles can be thin pari pari, bari bari, or bari men or the thicker Chinese noodles called chanpon noodles. Most restaurants outside Nagasaki use the thinner noodles.
Fujinomiya Yakisoba 富士宮焼きそば is a typical yakisoba dish but is characterized by the very chewy noodles which are made by 3 noodle makers in the city Marumo Shyokuhin, Kanouya and Soga Men. The noodles differ from regular yakisoba noodles in that after being steamed, the noodles are forced to be cooled and oil is spread on them. Due to this cooling method, the yakisoba noodles are slightly firmer in texture and more flavorful. Fujinomiya Yakisoba is also characterized by the heavy use of fish flake powder like dried bonito on top of the noodles. See here to see the 12 unique characteristics of Fujinomiya yakisoba.
Fujinomiya yakisoba video
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