B-class classics
Fujinomiya Yakisoba
- 22Shizuoka
Your tasting map
- 22Shizuoka
Dish log
A chewy noodle dish and a beloved local B-grade classic.
Dish profile
About this dish
- Main ingredients
- steamed noodles, cabbage, nikukasu (lard cracklings), Worcestershire sauce, dashi powder (ground dried sardine), beni shoga (red pickled ginger)
- History and origin
- After the war, its production and cooking methods are said to have been devised using wheat flour from relief supplies, and it became popular as a children's snack at dagashi (cheap sweets) shops and okonomiyaki shops in the city. Promotion as a regional brand began with the founding of the Fujinomiya Yakisoba Society in 2000; it won the Grand Prix at the B-1 Grand Prix two years in a row in 2006 and 2007, and in 2022 it was certified as one of the Agency for Cultural Affairs' "100-Year Foods."
- When it is eaten
- There are many casual yakisoba shops in the city, and it has been a familiar everyday food for residents since the postwar years.
- How it is eaten
- It is stir-fried on a thick iron griddle over high heat with almost no water added, then sprinkled with dashi powder to finish. Eating straight from the griddle is the traditional dagashi-shop style; some shops serve it on a plate, and it is sometimes eaten with chili pepper or other toppings sprinkled on.
Sources
- 100年フード（静岡県）| 文化庁 · Government agency · Source checked 2026-10-12
- 富士山の恵み、富士宮の食 | 富士宮市観光協会 · Tourism organization · Source checked 2026-10-12
- 富士宮やきそばとは | 富士宮やきそば学会 · Industry association · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- VegetarianNo direct clue found (this does not mean suitable)
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- Gluten-freeClues to confirm: wheat or noodles
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- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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