Yokote Yakisoba is a regional variation of the Yakisoba dish. Yakisoba means "fried noodles", and there are many variations throughout Japan. However, they are all made with Chinese-style wheat flour noodles, which are mixed with meat and vegetables.  In the name of the dish, Yokote is written in Kanji while Yakisoba is written in Hiragana. This is to draw attention and promote Yokote City, aiming to boost its tourism industry and economic activity. Yakisoba is made with distinctive, thick, straight noodles with square ends. These noodles are mixed with minced pork and cooked cabbage. 

On top of that sits the soft sunny-side-up egg, garnished with Fukujinzuke pickles. These two additions are the special ingredients that make this dish a unique regional dish. Fukujinzuke is also often served with Japanese curry and is made by fermenting daikon radish, lotus root, cucumber, and eggplant in soy sauce and cooking wine. The finishing touch is a sauce that is made by combining Worcestershire sauce with a homemade sauce unique to each restaurant, making every Yokote Yakisoba offer a distinct and memorable experience.  Worcestershire sauce is used because the water released by the cabbage dilutes the initial taste of the soy sauce.  To eat this dish in the Yokote style, you must mix the egg yolk in with the noodles.

Yokote Yakisoba is not just a dish; it has become a way to revitalize and promote Yokote city around the country and worldwide. In 2001, Yokote Yakisoba Norenkai was founded by manufacturers and sellers for the goal of revitalization. They give certifications for “authentic” Yokote Yakisoba and organize a yearly Yokote Yakisoba festival. During this festival, many famous restaurants show off their iconic dishes.  Visitors can enjoy Yakisoba tastings and workshops where they can learn how to make Yokote Yakisoba themselves.

Yokote Yakisoba is a great example of what is known in Japan as B‑kyu gurume (B-class gourmet cuisine). Gourmet refers to a specific type of cuisine. B-class food is a term for affordable comfort food in Japan, such as ramen, Okonomiyaki, and Yakisoba. 

This type of food, which was delicious but not too expensive, became popular in the 1990s during the economic bubble burst. Fine dining and luxury foreign food had become popular during the economic boom, but in the time of economic downturn, there was still a desire to eat good food. This caused print media to start advertising less expensive meals that had the feeling of being “home-made” and authentic. The spread of B-class Gourmet also fits within the trend of regaining cultural authenticity in Japan in defiance of “outside influence”. B-class Gourmet food became a way to advertise regional cooking and recipes.  B-class gourmet food thus becomes a tool of regional revitalization. Yokote Yakisoba is a great example of this rise of unique, regional cuisine across Japan.

 The Yokote Yakisoba Norenakai has participated many times in the  B-1 Grand Prix, a national competition and festival where regional dishes compete for gold and festivalgoers enjoy the varied tastes of Japan. 

This dish even has a mascot called Yakipi to promote the dish around Japan. Ironically enough, Yakipi's favorite food is Yokote Yakisoba.

I took a trip to the calm and charming town of Yokote on a cold November weekend.  I went to visit Yokote Castle to gaze over the city from its observatory deck. There were many signs warning about bears as I climbed the steps covered by thick orange fallen leaves of autumn to the elevated Yokote park, on which the castle stands. After I had seen Yokote and its people from above, I was cold and hungry. Luckily, I could enjoy my first Yokote Yakisoba at the restaurant right next to the castle, while enjoying views of the woods. 

My spirits were immediately lifted when I was quickly served the Yokote Yakisoba. The salty, umami sauce was perfectly infused within the slightly chewy noodles, with the minced pork meat adding fatty richness to the meal. I split the slightly runny yolk of the golden egg with my chopsticks, which added extra flavour to the noodles. 

The pickled vegetables I was served are not like the ones I have at home, and their tangy sourness was a great contrast to the other flavors. It was lovely to connect with a small town that has a large amount of pride in its local dish. Local dishes like Yokote Yakisoba create a sense of community and unity. These local dishes also serve to connect people from outside Yokote with their rich culture, as love goes through the stomach!

-Damian Tavera van Gemert