Yakisoba: a boon for some local communities
Many communities in Japan have their own versions of yakisoba noodles, becoming almost something of a local dish. These different versions have excited interest in recent years, and are even attracting visitors keen to try them out.
Some communities have made a name for themselves with restaurants that have been making their own particular versions of fried noodles for decades, while others created new versions with a view to attracting more visitors and business. Some local communities put out maps showing visitors where they can eat fried noodles. And gift sets enabling people to prepare the local versions at home are now sold as souvenirs.
The local people tend to use different ingredients, seasonings, and noodles of different thickness. The noodles can be flavoured with Japanese-style Worcester sauce or salt, or else soy sauce, miso paste, curry powder or ketchup. And the local versions tend to feature the local seafood, vegetables or other local produce unique to the region.
The familiarity of this dish, the relatively inexpensive price, and the ease at which the dish can be modified to produce different flavours with a little imagination are among the likely reasons why yakisoba has become a resource for attracting visitors. A curiosity in food among the Japanese is behind such developments.