Shizuoka

Ever since I was a child, I’ve been eating Fujinomiya Yakisoba at the neighborhood snack shop. For me, it is yakisoba. When I discovered that there were other types of “regular” yakisoba, it was shocking.
I always eat it when I visit home and take some as a souvenir. Nowadays, I can order it online whenever I want. When I do, I buy it in bulk and spread the word to my friends.
The hallmark of Fujinomiya Yakisoba is its slightly firm noodles, but what’s absolutely indispensable is the “niku-kasu” (pork scraps). In Fujinomiya, opinions are split between two major yakisoba producers, but I prefer “Marumo,” the taste I grew up with.

（mochimugi）

The rich flavors of the pork scraps and fish powder, combined with the chewy noodles, are unbeatable. I like to add a fried egg on top and break the yolk while eating.

（Joji）

This is a local specialty. Growing up, I thought the chewy yakisoba noodles were just normal. But if you let it sit for too long after cooking, it becomes soggy and loses its flavor. You should definitely eat it fresh!

（Miitan）

The yakisoba contains pork scraps, and sardine powder is sprinkled on top. Among regional yakisoba dishes, this is the one that comes to mind first.

（Menma）

As the name suggests, you dip the noodles into a tomato-based dipping sauce to eat. The sauce also contains cheese, making it very rich. After finishing the noodles, you can add rice to the leftover sauce to turn it into a risotto. I like the original “Adonis” or “Chameleon Café 58.”
Although it’s called Napolitan, you might expect spaghetti, but the noodles are closer to chewy yakisoba. They’re mixed with sakura shrimp and eaten with chopsticks.

（Mikichenko）

A dipping-style Napolitan originating from “Adonis” in Fuji City. It’s so familiar in the local area that it’s even been served in school lunches. You can also enjoy changing up the flavors as you eat.

（Tonsuke）

This soba, which is mainly eaten in the local area of Gotemba City, is made with yam. Compared to regular soba, it has a slightly crumbly texture, but that makes it easier to eat.
Our family tradition for New Year’s Eve soba was to pour a broth with carrots, chicken, and chopped fried tofu over the noodles.

（Sakiyama）

In Gotemba City, there’s a regional promotional effort to brand this as Mikuriya Soba, but my recommendation is the soba my late grandmother used to make. It was made with yam and served with carrots, chicken, fried tofu, and shiitake mushrooms in a sweet soy sauce-based dashi broth. We’d put the soba in a small miso soup bowl and ladle in about two scoops of broth. Since the soba was already cold, the dish ended up lukewarm.
She would make this during our end-of-year mochi-pounding event, and we’d also eat it for New Year’s. It’s such a nostalgic memory.

（Ya-san）

The birthplace of Asa (morning) ramen is said to be Fujieda City. Many shops open early in the morning. Enjoy a refreshing bowl of ramen to start your day!

（MIO）

Shida-style morning ramen from Fujieda City. This morning ramen, or “asa-ra,” offers both hot and cold noodle options. Its mild flavor sets it apart from other types of ramen.

（Hirayama）