Foods with a sense of place.
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B-class classics
Ankake Spaghetti
- 23Aichi
A Nagoya noodle dish of stir-fried thick spaghetti topped with a thick, peppery sauce.

B-class classics
Fujinomiya Yakisoba
- 22Shizuoka
A chewy noodle dish and a beloved local B-grade classic.

B-class classics
Hiroshima Tsukemen
- 34Hiroshima
Hiroshima tsukemen in which noodles chilled in ice water and boiled vegetables are eaten with a spicy dipping sauce flavored with chili pepper and chili oil.

B-class classics
Hita Yakisoba
- 44Oita
Yakisoba from Hita City, made by cooking the noodles on an iron griddle until browned and crisp.

B-class classics
Ishinomaki Yakisoba
- 04Miyagi
Yakisoba from Ishinomaki, Miyagi Prefecture, in which noodles that have turned brown from being steamed twice are steam-fried with seafood broth.

B-class classics
Katsuura Tantanmen
- 12Chiba
A local ramen from Katsuura, Chiba Prefecture, with a soy sauce-based soup that uses plenty of chili oil, plus onions and ground meat.

B-class classics
Kokura Yaki Udon
- 40Fukuoka
Yaki udon originating in Kokura, Kitakyushu, made by stir-frying dried udon noodles.

B-class classics
Morioka Jajamen
- 03Iwate
One of Morioka's three great noodle dishes: flat noodles topped with meat miso, cucumber, and green onion and mixed before eating.


B-class classics
Yokote Yakisoba
- 05Akita
Yakisoba from Yokote, Akita Prefecture, made with thick, square-cut boiled noodles, topped with a soft fried egg and served with fukujinzuke pickles.