Hita Yakisoba is a unique local specialty from Hita City in Oita Prefecture, known for its crispy yet chewy noodles and rich, savory flavor. Unlike regular yakisoba, locals cooked it on a hot plate until the noodles develop a golden-brown crunch, creating a one-of-a-kind texture. With simple ingredients like pork, bean sprouts, and green onions, this dish delivers a satisfying bite that keeps people coming back for more. Curious about what makes Hita Yakisoba so special? Keep reading to discover its history, cooking method, and where to try this delicious dish!
What is Hita yakisoba?
Hita Yakisoba stands out as a popular B-class gourmet dish from Hita City, Oita Prefecture. At first glance, it may resemble regular yakisoba, but the experience of eating it reveals a completely different texture. The crispy noodles and crunchy bean sprouts create an irresistible bite that keeps many people coming back for more. This dish features thick noodles, pork, and spring onions, often garnished with pickled ginger and eggs. Adding eggs enhances the flavor, making it milder and more balanced. The noodles, similar in thickness to bean sprouts, blend seamlessly with the generous portion of sprouts, creating a hearty and satisfying meal. Unlike standard yakisoba, this dish uses lard instead of salad oil, giving it a rich and savory depth of flavor.
Hita yakisoba History
Hita Yakisoba originated in 1957 when Kadoyasu Chika, the founder of Soufren, sought to create a grilled noodle dish, as none existed at the time. Through trial and error, he developed Hita Yakisoba, naming it “yakisoba” because they fry the noodles rather than stir-fried with vegetables like in regular yakisoba, which Soufren refers to as “Gomoku fried noodles.” To prevent excess moisture, locals uses only pork, bean sprouts, and green onions. Unlike standard yakisoba, the noodles are cooked until golden brown on the outside while remaining soft and juicy inside, creating the signature crispy-yet-chewy texture that defines this dish.
How to make Hita yakisoba?
Locals make Hita Yakisoba using raw noodles boiled before cooking, rather than the usual steamed ones. They prepare it on a hot plate, where they cook the noodles over high heat until golden brown without disturbing it too much. After browning, they loosened and fried the noodles to achieve a crispy yet chewy texture. Bean sprouts are stir-fried quickly to maintain their crunch, and a secret sweet and spicy sauce is added at the end, releasing a savory aroma.
Takeaway
Hita Yakisoba is more than just a local dish—it’s a unique culinary experience that showcases the rich flavors and textures of Oita Prefecture. Its crispy, golden-brown noodles and savory depth set it apart from regular yakisoba, making it a must-try for anyone visiting Japan. If you ever find yourself in Hita City, don’t miss the chance to enjoy this delicious specialty at an authentic local eatery. There’s nothing quite like tasting freshly made Hitayakisoba right off the hot plate, so be sure to seek it out and experience its irresistible flavor for yourself!
If you enjoyed learning about Hita Yakisoba, you might also love trying other regional noodle dishes like Fujinomiya Yakisoba, which has a firmer texture, or Otafuku-style Hiroshima Okonomiyaki, where noodles are layered into a savory pancake. Each dish offers a unique taste of Japan’s rich food culture, so be sure to explore and savor them on your next visit!
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