Now nationwide? Akita's legendary B-class gourmet "Yokote Yakisoba"

Many people have probably heard of the term "B-class gourmet." B-class gourmet food is not traditional cuisine that fits the pattern of each region, nor is it high-class cuisine, but is cheap, common cuisine, and has a somewhat nostalgic feel. There are times when I suddenly go to a gourmet food that makes me think, ``Oh, I want to eat it,'' and I become a B-class gourmet.

In Japan, the term "B-grade gourmet" was born in the 1980s, and the name quickly spread throughout Japan. Nowadays, there are many ``B-class gourmet foods that are cheap, easy to eat, and have a local flavor'' all over Japan, and they are often dominated in competitions such as the B-class Gourmet Grand Prix. Events where you can sample B-class gourmet food from all over Japan are said to be a huge success in every region.

Of course, B-class gourmet food also exists in Akita Prefecture. Moreover, it is a B-class gourmet that is very famous nationwide!

A representative of B-class gourmet food! What is “Yokote Yakisoba”?

“When you think of Akita Prefecture, you think of this B-class gourmet food!”

``Yokote Yakisoba'' is an excellent B-class gourmet dish that is a mixture of traditional taste and common people's taste that anyone in Akita Prefecture will be impressed by.

Yokote yakisoba first appeared as a B-class gourmet dish, but now it is popular as a cheap and filling yakisoba for ordinary people, rather than a B-class gourmet dish that can be eaten at restaurants and izakayas throughout Akita Prefecture. Some of them are even listed on the menu along with regular yakisoba, and those who come from outside the prefecture may wonder, ``What's the difference between yakisoba and regular yakisoba?'' Of course, you can't tell just by looking at the name.

The first characteristic of Yokote Yakisoba is that it is topped with a fried egg. Yokote yakisoba is a type of yakisoba that looks like fried noodles with a fried egg and can be eaten by breaking the yolk and mixing it with yakisoba, or alternately with yakisoba.

What are the characteristics of Yokote Yakisoba?

The second feature is that the garnish is not red ginger but fukujinzuke. When you think of yakisoba, you may think of red ginger, but Yokote Yakisoba goes well with fukujinzuke, which is sweeter than red ginger due to its seasoning. Also, depending on the store, the ingredients may be different, such as using sweeter cabbage or hormones.

The third feature is probably the biggest feature of Yokote Yakisoba. Yokote Yakisoba uses each restaurant's own Worcestershire sauce, which is different from regular Yakisoba. Akita Prefecture is famous for its shottsuru (fish sauce), and yakisoba is also seasoned in Akita style. Some restaurants use shottsuru for seasoning. It would be easier to understand if you describe it as having an impression that is more like a soy sauce flavor than a sauce flavor.

The soup is also a bit richer than regular yakisoba, so you eat it by letting it soak in the soup. Yokote Yakisoba is a type of yakisoba that can be said to be unique to Akita, where fish sauce soup is a familiar taste for the common people.

lastly

"Yokote Yakisoba" is a B-class gourmet dish representing Akita Prefecture. Its popularity is not only limited to Akita prefecture, and not only to B-class gourmet lovers, but now throughout Japan. Of course, it is also popular within Akita Prefecture as a familiar taste among the common people.

Yokote Yakisoba is also popular as a souvenir. Souvenir shops in Akita Prefecture sell Yokote Yakisoba, which you can take home and make yourself. It might be a good idea to enjoy the local food and then try cooking it yourself when you get home.