Fujinomiya Yakisoba (富士宮やきそば)— A Local’s Notes

Hi, I’m Take, born and raised in Fujinomiya.
This is a quick, local-first guide you won’t always find in tourist brochures: how we order, how we actually eat it, and how to re-create it at home.
At home we use noodles from Kanoya; Marumo is also a hometown classic.

What makes Fujinomiya yakisoba different?

• Springy steamed noodles
  It’s typical to use Kanoya or Marumo noodles made locally. They keep a firm, chewy bite even after frying.
• Pork cracklings (nikukasu)
  Fried first to release aroma and depth—this is the flavor base.
• Fish powder (dashi-ko)
  A sprinkle at the end (sardine/bonito/etc.) delivers the signature Fujinomiya finish.

Usual add-ins: pork, cabbage, bean sprouts. Finish with aonori (seaweed flakes) and, if you like, beni-shoga (red ginger).

Key point: keep it relatively dry with a light sear—not saucy or soft. That’s where it differs from many festival-style yakisoba.

Local eating tips

• Add fish powder at the end for aroma (start light, then adjust).
• Skip mayonnaise at first—taste the core flavor.
• Enjoy the chewy texture; don’t drown it in sauce.
• Great with beer or tea. A little beni-shoga at the end refreshes the palate.

When we eat it in Fujinomiya

• Teppan stalls at shrine festivals or local events
• Weekend lunches—quick, affordable, never boring
• At home on a hotplate; that sauce smell = weekend vibes

Home version (serves 3–4)

1. Preheat your pan/hotplate well.
2. Fry nikukasu (or a little pork belly) to render fat.
3. Add cabbage + bean sprouts; season lightly with salt/pepper.
4. Add steamed noodles—ideally Kanoya or Marumo—and just a splash of water to loosen.
5. Season with yakisoba sauce and finish dry with a light sear.
6. Plate and top with fish powder → aonori → beni-shoga.
7. Add a fried egg for the classic “meat + egg” style.

You can find noodles, fish powder, and nikukasu at local supermarkets or roadside stations.
At home we use Kanoya; some shops use Marumo.

Traveler FAQ

• Vegetarian? Some places can omit pork and fish powder, but the flavor profile changes.
• Kid-friendly? The sauce leans slightly sweet; heat is added later, so it’s easy to control.
• Price range: usually ¥600–¥900 for regular; ¥900–¥1,200 for large or with extras.

Final bite

Fujinomiya yakisoba = chewy noodles × pork-crackling aroma × fish-powder finish.
Whether you try it out or cook it at home, it’s a quick way to taste the real Fujinomiya.

My home made Yakisoba

You can buy Yakisoba at Super market in fujinomiya. 70 Yen