Fujinomiya Yakisoba is characterized by the chewy noodles which are different from the ones that are often sold in the market. When you taste these noodles, you may feel that these noodles taste a little bit different from ordinary noodles, but while you eat these twice or three times, you will surely never be able to forget the taste and the unique seasoning of the noodles.
There are so many restaurants which serve their own unique noodles in our city.
Pleases, enjoy Fujinomiya Yakisoba.

The characteristics of the noodles of "Fujinomiya Yakisoba"

After you steam the noodles made from the kneaded dough of flour and water, you usually boil the noodles in the normal process but the noodles of "Fujinomiya Yakisoba" are the ones that are cooled not naturally but forcibly and coated with oil.
For this reason, these noodles have less moisture than other noodles, making them chewy, and giving you a different sense while eating. It is uncertain why such noodles have come to be produced, but it is said that this was the way of keeping noodles for long period of time which satisfied the demands placed on many "Yakisoba" restaurants in Fujinomiya at the time when refrigerators were not around.

The cuisine: twelve characteristics

1. They use the steamed noodles of Fujinomiya style Yakisoba which are made by three noodles makers in this city.

2. They use lard not as oil for frying. (Some of them use vegetable oil from natural ingredients)

3. They use meat lees, "nikukasu" or use "meat" or "tempra lees".

4. They use flaked fish powder over Yakisoba. (Generally they sprinkle sliced dried bonito, etc, over it.)

5. They use highland cabbage of Fujinomiya, moreover it is said that the crispy autumn cabbage with less moisture is more preferable. (Some restaurants add green onion or soya bean sprouts to yakisoba.)

6. Each restaurant has its own unique characteristics of the taste and amount of sauce. Many produce their own unique taste, mixing several ingredients, but it is the way of producing it, that is the secret in this business.

7. Many restaurants garnish yakisoba with red pickled ginger, but some do not.

8. The toppings consist of chopped octopus, small shrimp, eggs, meat (including a mixture of intestinal and internal organs) which are cooked elaborately by each restaurant and served to the customers' taste.

9. They use natural spring water from Mt. Fuji. It is one of the important points in making the yakisoba because it depends on how much water is added when it is cooked.

10. They use a large thick iron plate. If the cook does not use strong heating power, the Yakisoba is not delicious.

11. In the way of frying the noodles, in some restaurants, the cook fries and serves the yakisoba to the customers. In some cases, the customers fry the Yakisoba themselves. In other restaurants the customers can choose either of these methods. I will advise you to eat "Yakisoba" fried by them when you have a chance to try it.

12. It is a better way of eating Yakisoba to try the Yakisoba which is fried on an iron plate and served on it. It is said that it is the best way of eating Yakisoba to eat directly from the heated iron plate, while it is warm. But it depends on your tastes.

Fujinomiya Yakisoba based on the list of characteristics above, are still uniquely prepared by individual restaurants which make an elaborate effort to season deliciously, fry well and put special toppings on their own yakisoba.