B-class classics
Ishinomaki Yakisoba
- 04Miyagi
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- 04Miyagi
Dish log
Yakisoba from Ishinomaki, Miyagi Prefecture, in which noodles that have turned brown from being steamed twice are steam-fried with seafood broth.
Dish profile
About this dish
- Main ingredients
- Twice-steamed brown noodles (all-purpose wheat flour), seafood-based dashi, sauce (added afterward), fried egg
- History and origin
- Around 1931, apprentices who had trained in the "yakimen" (fried noodles) of an eatery run by a Chinese owner spread it across Ishinomaki, and after the war a twice-steaming method that keeps the noodles from turning sticky when fried is said to have been established. It is also said that around 1950 the founder of what later became the Harumoto noodle factory devised this method. In 2008 the Ishinomaki Brown Yakisoba Academy was founded, and promotion under the name "Ishinomaki Yakisoba" began.
- When it is eaten
- It is also served in school lunches, and it is said to have been the most popular menu item until rice-based school lunches began. Brown noodles for yakisoba are also sold in local supermarkets.
- How it is eaten
- It is served topped with a fried egg; the authentic way is to first savor the flavor of the seafood broth, then add sauce to taste afterward.
Sources
- 100年フード（宮城県）| 文化庁 · Government agency · Source checked 2026-10-12
- 石巻焼きそば | 石巻市 · Local government · Source checked 2026-10-12
- 石巻焼きそば - Wikipedia · Encyclopedia · 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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- VegetarianClues to confirm: meat or seafood
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- HalalNo 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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