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Namie Yakisoba, which originated in Namie Town, Futaba County, Fukushima Prefecture, is an incredibly delicious local food that is loved not only by locals but also by many people both inside and outside the prefecture
However, Namie Town suffered great damage from the earthquake, tsunami, and nuclear accident in the Great East Japan Earthquake, and many parts of the town are still considered difficult to return to. As a result, the only places where you can now eat Namie Yakisoba in the same way as before are a limited number of places, such as the Namie Yakimen Taikoku antenna shop in Namie Town's Machi Nami Marche, as well as Suginoya in Nihonmatsu City and Goyomatsu in Shirakawa City
However, this "Namie Yakisoba" is actually sold as noodles for home use, so you can make it at home!
What is "Namie Yakisoba"?
Namie Yakisoba was invented about 50 years ago as a hearty meal for working people, but according to Namie Yakimen Taikoku, which was established in 2008 by the Namie Town Chamber of Commerce and Industry Youth Division, it is defined as follows:
Tip 1: Use thick Chinese noodles
2. The main ingredients are bean sprouts and pork
Reason 3: It has a sauce flavor
However, I would like to add the following to this definition:
Even though they are thick Chinese noodles, their thickness is beyond imagination. They also use a generous amount of bean sprouts as an ingredient. The photo shows Namie Yakisoba from Suginoya, which was evacuated from Namie Town and is now operating in Nihonmatsu City .
Namie Yakisoba from "Suginoya"
Namie Yakisoba for home use is sold like this
The aforementioned Suginoya also sells fresh noodles at retail, and roadside stations like Minamisoma also sell fresh noodles, though they must be refrigerated. However, the easiest to use is a set of vacuum-packed noodles and sauce, which can be stored at room temperature for a long time
They are sold in souvenir boxes and bags at places like the Fukushima Prefectural Tourist and Products Center, and can also be ordered online from the manufacturer Asahiya. By the way, although there are various packages, the vacuum-packed noodles are the same type of noodles
"Namie Yakisoba" can also be ordered online
Let's make it right away! Bean sprouts are a must!
If you look at the recipe written on the package of Namie Yakisoba for home use..
What, one serving needs 170 grams of bean sprouts?! I also read somewhere else that it should be "at least 170 grams." Even if you don't believe me, try making it with that exact amount. Even if you don't have any other vegetables, bean sprouts are essential
Namie Yakisoba's home pack basically contains noodles, lard, and sauce, but there are also packages that include shichimi pepper
Those who make Namie Yakisoba for the first time will be surprised by the thickness of the noodles, which are almost like Chinese noodles (thick udon)
How to make it:
1) Melt the lard and fry the pork until browned
2) Add the bean sprouts and stir fry lightly, then add the noodles
3) Once the noodles have loosened, mix in the sauce and let it soak into the noodles. It can be easily made in a frying pan or on a hot plate
The trick is not to try to loosen the noodles immediately after adding them. They will loosen more easily if you leave them in the pot for a while. Alternatively, you can put the noodles on a separate plate, cover them with plastic wrap, and microwave them for a very short time to loosen them slightly
Many people say, "I love the taste of Namie Yakisoba's sauce!", but the key to the flavor is making sure the noodles absorb the sauce thoroughly. To enjoy the rich flavor of the sweet sauce and lard, be sure to pay close attention to the heat after adding the sauce to prevent it from burning
By the way, there is also a "sauce karinto" that makes use of the flavor of this sauce
Suginoya's "Sauce Karinto"
The finished Namie Yakisoba. If you didn't know, the noodles would look like udon, but once you tasted them you could tell they had the flavor of Chinese noodles, and they were chewy and satisfying
The contrast between the rich noodles that have absorbed the sauce and the crunchy bean sprouts really whets the appetite. If there weren't enough bean sprouts, this exquisite balance wouldn't be achieved, so it's definitely a good idea to have a lot of bean sprouts!
Don't forget to add some accents to make it even more delicious
At Suginoya in Nihonmatsu City, Fukushima Prefecture, when customers who don't appear to be locals order Namie Yakisoba, they are always told to put shichimi on it. And if you look around, everyone is eating it with a generous amount of shichimi pepper
For example, this is apparently too little
So, I recommend finishing it off with shichimi pepper. It really does add a nice kick to the flavor
Namie Yakisoba made at home is delicious! It can be enjoyed not only as a meal or snack, but also as a snack with alcohol. And above all, the extra-thick noodles make a big impact, so if you make it when you have a group of people over, it's sure to be a hit.
However, there is something truly special about eating it at an authentic restaurant. If you have the opportunity, be sure to try Namie Yakisoba in Fukushima.
A writer specializing in food and travel. I love Tohoku, and I often go to Fukushima. I once committed the outrageous act of driving my own car back and forth between Kyoto and Fukushima.
