[Fukushima] Enjoy the best "Namie Yakisoba" with rich and thick noodles at home!

Hazukii
2018.01.06
Last updated: 2022.03.8

table of contents

1 What is “Namie Yakisoba”?
2 "Namie Yakisoba" for home use is now on sale in this form
3 Let's make it right away! Bean sprouts are a must, no matter what.
4 Don't forget to add accents to make it taste even more delicious.

Namie Yakisoba, which originated in Namie Town, Futaba District, Fukushima Prefecture, is an extremely delicious local food that is loved not only by locals but also by many people inside and outside the prefecture.
However, Namie Town was severely damaged by the earthquake, tsunami, and nuclear power plant accident in the Great East Japan Earthquake, and many places within the town are still difficult to return to, so now we can still enjoy the same ``Namie Yakisoba'' as before. In addition to Namie Yakinen Taikoku Antenna Shop in Namie Town's ``Machi Nami Marche,'' there are also limited locations such as ``Suginoya'' in Nihonmatsu City and ``Goyoumatsu'' in Shirakawa City. There is only a place.
However, this ``Namie Yakisoba'' noodles are actually sold at home, and you can make them at home!

What is “Namie Yakisoba”?

"Namie Yakisoba" was invented about 50 years ago as a hearty meal for working people, but in 2008, "Namie Yakimenta" was launched mainly by the youth group of the Namie Town Chamber of Commerce and Industry. According to the country, the definition is as follows:

Part 1: Use thick Chinese noodles
Part 2: The basic ingredients are bean sprouts and pork.
Part 3: Must be sauce-flavored

However, I would like to add the following to each of these definitions.
Even though it's called thick Chinese noodles, it's thicker than you might imagine. And I use the bean sprouts as an ingredient more than ever.

The photo shows Namie Yakisoba from Suginoya, which is currently operating in Nihonmatsu City after being evacuated from Namie Town.

"Namie Yakisoba" for home use is now on sale in this form

The aforementioned ``Suginoya'' also sells raw noodles, and roadside stations such as ``Minamisoma'' also sell raw noodles, although they must be refrigerated.
However, what is easier to use is a vacuum-packed set of noodles and sauce that can be stored for a long time at room temperature.
In addition to being sold in boxes and bags as souvenirs at Fukushima Prefecture Tourist and Product Centers, you can also order them from the manufacturer Asahiya's online shop.
By the way, there are various packages, but the ones that are vacuum packed are the same type of noodles.

Let's make it right away! Bean sprouts are a must, no matter what.

Looking at the instructions on the package for Namie Yakisoba for home use...
wait, is there 170 grams of bean sprouts per serving?
! In another place, it was written that ``Please put at least 170 grams.'' Even if you don't believe it, try making it in this exact amount first. Even if you don't have any other vegetables, bean sprouts are essential.

The basic contents of Namie Yakisoba home packs are noodles, lard, and sauce, but there are also packages that include shichimi chili pepper.

If you are making Namie Yakisoba for the first time, you will be surprised at the thickness of the noodles. It's a Chinese noodle that looks just like udon (but thicker).

How to make it is

1) Melt the lard and fry the pork until browned.

2) Add the bean sprouts and stir-fry briefly, then add the noodles.

3) Once the noodles are loosened, mix in the sauce and let the noodles absorb it. You can easily make it using a frying pan or hot plate.

The trick is not to try to force it to loosen immediately after adding the noodles. If you heat it for a while, it will loosen easily. Alternatively, you can first put the noodles on a separate plate, cover them with plastic wrap, and heat them in the microwave for a short time to loosen them up.

Many people say, ``I love the taste of the sauce on Namie Yakisoba!'', but the key to the flavor is to let the sauce absorb well into the noodles.
To enjoy the richness of the sweet sauce and lard, be careful about the heat once you add the sauce so it doesn't burn. By the way, there is also a ``sauce karinto'' that takes advantage of the flavor of this sauce.

The completed Namie Yakisoba.
If you didn't know, the noodles would look like udon, but when you eat them, you can tell that they have the flavor of Chinese noodles, and the chewy texture is enough to satisfy your taste. The contrast between the richly flavored noodles that have soaked up the sauce and the crunchy bean sprouts increases your appetite. If you don't have a lot of bean sprouts, you won't get this exquisite balance, so the correct answer is "a lot of bean sprouts"!

Don't forget to add accents to make it taste even more delicious.

At Suginoya, when customers who don't appear to be locals order Namie Yakisoba, they are always told, ``Don't put shichimi on it.''
And if you look around you, you'll see that everyone is eating their food with a drastic amount of shichimi chili pepper added to it. For example, this seems to be a small amount.

So, be sure to add shichimi chili pepper to finish. This will definitely enhance the flavor.

Namie Yakisoba made at home is delicious!
It can be enjoyed not only as a meal or snack, but also as an accompaniment to alcohol.
Best of all, the extra-thick noodles make a huge impact, so if you make it when a crowd gathers, it's sure to be a hit.

However, the food you eat at an authentic restaurant is a little different.
If you have a chance, please try Namie Yakisoba in Fukushima.