[Miyagi Prefecture] I suddenly hear about it. "Honkon Yakisoba" is delicious, right? It's the same nationwide, right?

Hong Kong Yakisoba an instant noodles that I've loved since I was a child . As I grew up, I was able to easily purchase them at supermarkets in Miyagi Prefecture, so when I was living alone I always kept stocking them.

But, I recently learned about it.

I love Hong Kong Yakisoba, which I always love, is only available in a region.

I was amazed when I found out about it. After all, they call it "Honkon" a place name that has absolutely nothing to do with the region, and I immediately checked with those around me that the producer is the world's SB Foods. Suddenly, they say, "Honkon yakisoba is delicious, right?"

But the only words I get back to are, "Huh? What is that?"

So this time it's only available in the region, and is it now a local flavour? It is no exaggeration to say that, and we would like to introduce you to SB Foods' "Honkon Yakisoba" to you. Once you know this taste, you can't go back.

Is Hong Kong yakisoba limited to the region?

As mentioned above, "Honkon Yakisoba" is a regional limited product. In addition to Miyagi Prefecture it is also sold in parts of Oita Prefecture and Hokkaido is SB Foods, a prestigious spice brand that everyone knows . Moreover, the factory is said to be outsourced to Tokyo Food Industry Co., Ltd., a SB Foods Group located in Sano City, Tochigi Prefecture. However, there are no sales in Tochigi Prefecture, and to be honest, there is no uniformity in the sales area and is different.

Why is it only available in the region?

First of all, Hong Kong Yakisoba was sold nationwide by SB Foods in 1962, and many people over the age of 60 feel that they are nostalgic, regardless of the region. Like Nissin Foods' chicken ramen and grilled chicken, Hong Kong Yakisoba has been given the sauce flavor on the surface of the fried noodles, making it a hit product nationwide, but its sales have suddenly stopped. .

However, there have been voices of opposition from some regions to discontinue sales and sales activities, and sales have now continued in Miyagi Prefecture, Oita Prefecture, and Hokkaido.

that's right. There are real fans of "Honkon Yakisoba." Isn't the reason for this unique "taste"?

Now, let's introduce you to the wonderful "taste and charm" of "Honkon Yakisoba."

What is the taste of Hong Kong yakisoba? Hong Kong flavor? Sauce flavor? spices?

As mentioned above, "Honkon Yakisoba" is "instant noodles with sauce flavored on the surface of the fried noodles in advance." The attached item is "kayaku (seedlings and green tea), but nothing else is included.

that's right. Just simmer, bake, and pour .

From here on, the author's own thoughts, but the taste... I wonder what it's okay to say... I've been eating it since I was a child, so "Honkon Yakisoba" is the taste of "Honkon" . When I was a child, I always thought about it while eating. This flavor, which I've never had in Japan, , "It must have a unique taste (Honkon) that is typical of overseas markets . It's like a spice-like, unclear seasoning, but it's addictive, and it doesn't go well with white rice, so I personally can't imagine adding ingredients, so I just cook the noodles as it is. It's the best! Like that.

Hmm... Those who read it and have never eaten it will never know, right? But I think fans of "Honkon Yakisoba" will probably sympathize with it.

However, I thought that this alone would not have helped me understand it, so I checked the website of SB Foods, the seller. And there

This yakisoba has a retro feel and has an old-fashioned taste. It is seasoned with deep fried tofu, so cooking is not too much work. Not only is it a unique taste of SB, but it is made from Worcestershire sauce, pork, dried sardine sardine shaved kombu extract, and aged by mixing spices.

yeah? Worcestershire sauce? pork? Dried sardines? kelp?

As a Japanese person, I eat the above seasonings every day, but to be honest, I have never felt them in Hong Kong yakisoba. I'm sure the secret is in the quote, "it's aged by mixing and aging it." However, for me, who is not a good cook, I can't reach the secret of spices. If anyone knows the secret to that taste, please let me know. That taste that cannot be reproduced is even a challenge from SB.

This is the last thing I've felt, and I'd like to introduce the actual cooking process.

Cooking Hong Kong yakisoba! Eat it!

When cooking Hong Kong yakisoba, all you need is water The rest is a fire source and a frying pan.

The most important thing "not leave the fire .

By the way, I only cook using the cooking method that the author loves: "Is it the way it is!" We cannot introduce any arrangements, so please be careful.

First, boil 200ml of water in a frying pan over the heat.

Once the water in the frying pan boils, add the noodles.

Turn the noodles with chopsticks and untie them until the water is gone. When the water runs out, a "cleaning" sound will be heard, so be careful not to burn it until then.

Serve it on a plate and it's finished.

It's probably about 5 minutes to cook? This completes the one and only "Honkon Yakisoba". The pleasant aroma of spices is completely different from that of sauce yakisoba fills the room. It's the best.

I'm sure the instant yakisoba from other manufacturers would be even tastier if you add the ingredients. However, as I have said many times, I think this simple "Honkon yakisoba" without any ingredients is the best.

Some people who are used to cooking and love Hong Kong yakisoba more than I do, may have come up with special cooking methods. If that happens, please let me know. I'll try it out soon.

In addition to "Honkon Yakisoba," there are surely many other flavors that are loved in the local area, even though they are not produced locally. I will continue to search for such products and foods and introduce them to you.

And the name of "Honkon Yakisoba" is also the biggest mystery,

" because of the association that there is Cantonese cuisine in Hong Kong and the yakisoba is delicious ." Yes, it's a mystery.