This is a bit of a sudden question. Hong Kong fried noodles are delicious, right? They're the same all over the country, right? [Miyagi Prefecture]

I have loved instant noodles, " Hong Kong Yakisoba " since I was a child. As an adult, I could easily purchase it at supermarkets in Miyagi Prefecture, so when I was living alone, I always made sure to stock up on it.

But, I recently found out

Did you know that the beloved "Hong Kong Yakisoba" is only available in certain regions ?

I was shocked when I found out. It uses the name "Hong Kong," which has nothing to do with the region, and it's made by the world-famous S&B Foods, so I immediately checked with those around me. They suddenly asked, "Isn't Hong Kong Yakisoba delicious?"

But the only response I get is, "Huh? What's that?"

So, this time I would like to introduce to you the "Hong Kong Yakisoba" by S&B Foods, which is a local specialty and is almost a local flavor. Once you try this flavor, there's no going back

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Is Hong Kong Yakisoba only available in certain regions?

As mentioned above, "Hong Kong Yakisoba" is a regionally limited product. It's sold parts of Oita Prefecture and as well as Miyagi Prefecture , S&B Foods . Furthermore, the factory outsources production to Tokyo Food Industry Co., Ltd., a subsidiary of the S&B Foods Group, located in Sano City, Tochigi Prefecture. However, it's not sold in Tochigi Prefecture, and honestly, the sales areas are all over the place with no consistency.

Why is it region-specific?

Originally, "Hong Kong Yakisoba" was first sold nationwide by S&B Foods in 1962, and many people over 60 today, regardless of their region, will likely feel nostalgic for it. Like Nissin Foods' Chicken Ramen and Yakitori, "Hong Kong Yakisoba" has a pre-seasoned sauce on the surface of the fried noodles, and became a hit nationwide, but was suddenly discontinued

However, there have been voices of opposition and sales activities in some areas against discontinuing sales, and sales will continue in Miyagi Prefecture, parts of Oita Prefecture, and Hokkaido

That's right. Hong Kong Yakisoba actually has passionate fans. The reason for this is its unique taste, isn't it?

Now, I would like to introduce to you the wonderful taste and appeal of Hong Kong Yakisoba

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What does Hong Kong fried noodles taste like? Hong Kong flavor? Sauce flavor? Spice flavor?

As mentioned above, "Hong Kong Yakisoba" is "instant noodles with the surface of the fried noodles already seasoned with sauce." The only extras included are "toppings (sesame and green laver)" and nothing else

That's right. Just boil, bake or pour over .

From here on, I'll be sharing my own thoughts on the taste, but as for the taste... how can I put it... I've loved eating it since I was a child, so "Hong Kong Yakisoba" tastes like "Hong Kong." When I was a child, I would always think while eating it, "This flavor, which I've never tasted in Japan, must be a taste unique to overseas (Hong Kong) ." It's like it has a spicy kick, or some kind of strange seasoning... but it's addictive, and it doesn't go well with white rice, and I personally can't imagine adding any ingredients; it tastes best just cooked as is, with the noodles alone! Something like that.

Hmm... I guess those reading this who have never tried it won't understand, right? But I think fans of "Hong Kong Yakisoba" will probably be able to relate

However, I thought that this alone couldn't convey the message, so I checked the website of the seller, S&B Foods

Enjoy the retro, traditional taste of this fried soba. It's seasoned fried noodles, so it's easy to prepare. The flavor is, of course, unique to S&B, made with Worcestershire sauce, pork, dried sardines, kelp extract, and a mix of spices that have been aged

Hmm? Worcestershire sauce? Pork? Dried sardines? Kelp?

As a Japanese person, I eat each of the above seasonings almost every day, but honestly, I've never noticed it in "Hong Kong Yakisoba." I'm sure the secret lies in the "additional spice mix and aging" in the quote. However, as I'm not good at cooking, I can't figure out the secret of the spices. If anyone knows the secret of that flavor, please let me know. That unrepeatable flavor seems like a challenge from S&B

That's enough of my passionate thoughts, so I'd like to show you the actual cooking process

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Cook and taste Hong Kong fried noodles!

All you need to cook Hong Kong fried noodles water . The only other things you need are a stove and a frying pan.

The most important thing to stay away from the fire .

By the way, the author only cooks the food "as is!", which is his favorite cooking method. Please note that we cannot introduce any variations

First, bring 200ml of water to a boil in a frying pan over the stove

Once the water in the frying pan is boiling, add the noodles

Turn the noodles over with chopsticks and loosen them well until all the water has evaporated. As the water evaporates, you will hear a sizzling sound, so be careful not to burn the noodles until then

Serve on a plate and it's done

The cooking time is less than 5 minutes. This completes the one and only "Hong Kong Yakisoba." The room is filled with the wonderful aroma of spices, completely different from the sauce Yakisoba. It's the best

I'm sure other manufacturers' instant yakisoba would taste much better if they added ingredients, but as I've said many times before, I think this simple "Hong Kong Yakisoba" without any ingredients is the best

I'm sure there are people who are experienced in cooking and love "Hong Kong Yakisoba" even more than I do who have invented special recipes. If so, please let me know. I'll try it right away

I'm sure there are many other flavors besides "Hong Kong Yakisoba" that are loved in their local areas for some reason, even though neither the ingredients nor the ingredients are locally produced. I would like to continue to search for such products and foods and introduce them to you all

And the biggest mystery is the name of "Hong Kong Yakisoba"

Apparently, it comes that Hong Kong has Cantonese cuisine and its fried noodles are delicious

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