I have hardly ever eaten out with anyone other than my family, so I’ve never experienced something like this.

>>3

I’ve never had an experience like this eating with anyone other than my family…

Normally, even if I think “Ah, it’s just sauce yakisoba…”, I wouldn’t say it out loud.

>>5

It’s delicious, but sometimes when you get a bad one, it’s too greasy.

>>5

This isn’t yakisoba.

Udon and curry were having a similar battle, but I wonder what other patterns there are.

>>9

Crabs and so on.

While insulting each other, they all claim they’ve never eaten anything other than their favorite crab.

Everyone has a hearty appetite…

Oh?

Is something like this delicious?

>>12

In the episode about curry, we also did something similar, but since we approached it from a logical standpoint, it was still somewhat better.

When it comes to curry, I was competing without being aware of the roots until Yozan pointed it out.

>>12

Well, Kurita is working hard to talk about how each one is being accepted in Japan and is trying to avoid a flow where it turns into something like “this is crap!” right?

>>7

I think it’s often served under the name “kata yakisoba.”

In the Kanto region, it is common to see this name in town-style Chinese restaurants and older Chinese restaurants in rural areas.

>>15

But the ramen bald guy was also doing it.

Source has a boy’s flavor, doesn’t it?

Well, I think it’s good if it allows us to eat a variety of things.

It would be a waste to be satisfied with just one and end without knowing other flavors.

>>21

If there is an endless supply of money, then that would be fine…

When the crispy noodles of the fried soba become slightly softened in the sauce.

I love it the most.

Don’t complain after having the food served at the restaurant.

Choose a store after talking properly.

Let’s settle it with a zoni fight.

>>29

It depends on the house…!

This is my answer! (Peyoung)

There are two types of Shanghai fried noodles, right?

This is a situation where both are delicious.

The second one seems to be treated as the most popular, but now it is an endangered species.

After all, there are so many kinds of noodles, so it’s easy to criticize each other, which is nice.

The fried noodles I ate in Hong Kong were

It was something that was sautéed with what seemed to be oyster sauce instead of a proper sauce.

I ate at a proper restaurant!

>>35

What were you looking for when you went?

I’ve had udon battles a few times, but I don’t remember ever seeing a soba battle.

If you don’t have any allergies, just eat what’s served.

Don’t waste food.

After all, it’s curry yakisoba.

Curry solves everything.

>>40

It’s a childish taste, isn’t it?

These guys are fighting every time.

How did this dispute get resolved?

>>45

Cooking manga threads generally only discuss and share the introduction of the story.

It’s better to focus on how to grow rather than just how to solve it.

Among these, I think I want to eat the sauce yakisoba…

>>46

That’s childish.

At a girls’ gathering with a relatively decent social status.

“Are we not going to eat yakisoba? I don’t think there is any sauce yakisoba.”

Three plates is too much, right?

>>49

Maybe they didn’t eat or just had a little and left the store right away.

>>49

If you’ve only eaten one plate of yakisoba at each store, then it’s probably within reach.

>>57

No, there are plates in front of each person…

Cup yakisoba is great!

Well, in general, specific cooking methods don’t usually end in a horrible way, so it’s quite forgiving, right?

They may criticize chemical seasonings and broilers, but…

I think Hiroshima-style okonomiyaki is a variant of yakisoba.

Is it a dish that some regions completely don’t eat, like sauce yakisoba?

I can’t ask my current wife if there’s a reason she only serves salt yakisoba.

>>54

Current wife…?

>>157

That’s a childish response.

I like sauce yakisoba, but I wonder if it’s something to eat at a restaurant.

When I think about it, where did sauce yakisoba come from?

Why do they put Worcestershire sauce in Chinese stir-fried noodles?

>>56

It was a type of teppanyaki.

At that time, cheap Chinese noodles were circulating in large quantities, so they were casually grilled with other ingredients at the teppanyaki restaurant and served.

I like sauce yakisoba and I think there’s a lot of it.

>>61

Hearing this makes me wonder why sauce has become more popular than soy sauce yakisoba.

>>56

A shop with a split from the original establishment that was featured in a local Chinese program was introduced.

The origin is clear, it seems to be a shop in Tokyo.

It is said that they recreated traditional Chinese dishes using condiments that are easily available in Japan.

In cooking manga, if there aren’t any troublemakers, the story doesn’t progress…

Do you know, Kurita!

I was in Hong Kong, but I don’t think Hongkongers are gourmets.

Hong Kong people like Saizeriya and chain stores, and the so-called “affordable” eateries are neither that delicious nor that cheap.

>>62

They say you order ramen at a restaurant and get a delivery of instant noodles instead.

I like sauce and soy sauce, but I am not good with crispy fried noodles.

Give me some dad ramen.

Cup yakisoba has a completely different taste from regular yakisoba.

The flavor of the sauce is sharper and tastier than real yakisoba, right?

Instead of that, we should discuss the fact that cup yakisoba is not “fried” at all.

>>67

“Yaki means something like to heat.”

Even shumai is steamed.

>>67

Cup yakisoba is not called yakisoba, so there’s no problem.

>>70

I’m just explaining all the dishes, so this is more like a commentary.

>>113

I see, it’s essentially pro wrestling.

It is served one plate per person…

I would be disappointed if I ordered fried yakisoba and ended up with something like Nagasaki sara udon.

Is this some kind of world where yakisoba topped with a thick soy sauce-based sauce is very familiar to Japanese people…?

>>73

In the past, this was more mainstream, so it’s simply a matter of different times…

>>73

I have a memory that this was the main thing during the Showa era…

I wonder if they changed oyster sauce to Worcestershire sauce.

It is not specifically explained what part of the source is childish.

Was Showa’s yakisoba bread soy sauce flavored?

>>83

I think it’s something that was born after saucy yakisoba…

It’s important to accept the obvious fact that everyone has different tastes.

Isn’t it more mature to just keep it to oneself that one likes this?

>>84

The adults in this are the type of people who would fight over curry ingredients.

Do not seek common sense.

>>84

Hmm.

Is that kind of manga interesting?

The second one is probably what is now called “gomoku yakisoba” or “gomoku ankake yakisoba.”

This is already a completely different dish from stir-fried noodles, right?

Did you increase the number of rupture pages if it didn’t grow just from the lower left?

I feel bad for the people of Nagasaki who probably eat it every week, but I don’t understand what is so delicious about sara udon.

>>88

I don’t understand how crispy noodles and chop suey could become unappetizing.

Poor taste-deaf person.

>>94

It’s something half-hearted that’s different from authentic yakisoba.

Mainland yakisoba is like garbage.

During my student days, when we went camping, the only one who preferred soy sauce on their yakisoba was that guy, and he was really out of place…

>>90

Soy sauce is rare.

Soy sauce feels like yakisoba.

Thick noodles saifun and thin noodles saifun.

I am from the Showa generation, but sauce-flavored yakisoba was the mainstream.

I have only seen ankake at Chinese restaurants.

The original author’s heart is so narrow that they can only write stories like this.

All delicious fat guys.

The sauce yakisoba in Jimbocho was delicious.

The customers around are the most troubled…

Is there some kind of constraint that you have to include a downside even when complimenting something?

I like how the discussion in the thread captures and symbolizes the worldview of Oishinbo.

Differences in food preferences can lead to conflict, but it is precisely because we argue and express our tastes that we can deepen our mutual understanding.

Personally, I like the flow of introducing various dishes before the battle!

When I go to Ringer Hut, I eat sara udon and thick noodles yakisoba.

By the way, why do they call it “sara udon” even though it’s fried noodles?

I wouldn’t specifically order sauce yakisoba just at a regular store.

>>110

Yakisoba made with plenty of lard is delicious, unlike the kind made for home.

>>110

I often order it at an izakaya.

I eat sauce yakisoba at stalls and okonomiyaki places too.

I still prefer the sauce yakisoba that is seasoned with the powdered seasoning sold for home use.

>>114

Maruchan’s powdered sauce is too delicious.

I wish the default level of flavor for yakisoba eaten outside wasn’t so overly salty.

I have never eaten delicious fried soba and takoyaki from a festival stall.

>>119

The smell is the best, though.

>>123

It has suction power comparable to curry and eel.

>>119

It tends to become something that is made in advance…

>>125

There is an aspect of enjoying it, including the atmosphere.

If you still want to hit the jackpot with something delicious, you might want to buy from places where local shops are setting up.

In the Yummy World, it looks like everyone gets along well and appears to be friends at a proper level.

Usually, they criticize it without even bothering to compare or tasting it out of prejudice and dislike.

>>120

Around the third panel…

I don’t want to eat sauce yakisoba; it’s a cheap, crude, and vulgar thing raised in the downtown areas.

It seems like something like that will come out.

Isn’t yakisoba one of Japan’s flour dish cultures?

A proper Chinese yakisoba is a different thing from chāmen, isn’t it?

The Kansai dialect is just too sharp all the time.

Takoyaki is quite tasty even when frozen now.

>>128

Frozen takoyaki is great, isn’t it?

It’s delicious even when fried in oil, just like Gindaco.

>>133

The takoyaki I wanted to eat isn’t like this… this isn’t even “grilled” octopus.

What I ate over there felt like some kind of stir-fried udon with oyster sauce.

>>130

They’re also eating in various ways over there, aren’t they?

Well, when it’s time to eat, if you change the restaurant and start mumbling that this isn’t right, I won’t be able to eat.

I was surprised by the noodles they used.

>>132

This is Chowmein that you find at Indian and Nepalese restaurants or Southeast Asian eateries.

The salt yakisoba eaten at the restaurant is delicious, isn’t it?

I like the feeling of a bottom-tier food manga where preferences for food immediately lead to personality denial.

I feel like now it’s almost all source yakisoba or salt yakisoba that has been seasoned with salt.

Isn’t there almost no thick soup type anymore?

>>139

It is commonly known as “ankake yakisoba.”

>>139

There is also regular five-item Yokohama-style fried noodles.

Even places like Ringer Hut and Bamiyan have fried types and thick noodle types.

>>139

If you go to a Chinese restaurant, isn’t it still like this?

It seems that there might be people who dislike Worcestershire sauce even in sources nowadays.

Both look delicious.

Mr. Kurita is doing relatively well…

Oh, there are this kind of yakisoba too.

Everything is delicious, so that’s good enough…

>>146

Unfortunately, such compassion does not exist in the world of “Oishinbo”…

As usual, Yamauoka will be made to resolve this afterward, but the process is a bit surreal.

>>150

Wasn’t I definitely not pregnant at that time?

I understand sauce and crispy fried noodles, but the other one, I really don’t know…

>>151

Something that isn’t fried and has some kind of sauce on it… maybe?

Browning is on it.

>>151

For the an-kake, there are the ones with fried noodles and the ones without.

I guess the only difference is whether the base of the filling is salty or soy sauce flavored.

>>151

It’s something like the salt yakisoba from a Chinese restaurant.

I don’t know the official name, though.

https://www.skylark.co.jp/bamiyan/menu/menu_detail.html?mid=820_79564

It’s Chinese five-flavor sauce over stir-fried ingredients.

There are quite a few chain restaurants even in town Chinese food.

Five-treasure sauce-coated yakisoba goes well with beer when eaten with a little mustard.

It feels like the ingredients at Ginza Aster take center stage, and it just seems off.

Ringer Hut’s fried noodles are delicious, but they tend to be a bit on the sweet side, so preferences may vary among individuals.

Dishes like ankake yakisoba tend to be quite oily, so be careful.

>>160

Nagasaki traditionally eats Sara udon with sauce (+ vinegar), so it tends to be a bit sweet.

The fried ones can poke you in the mouth if you’re not careful…

You can buy fried noodles for around 100 yen at Gyosuu, so you can make them at home too.

Yamaoka also has quite a personality, but in reality, it’s more about him being relied upon to somehow handle things after a commotion starts rather than being the cause of it.

>>165

Kurita always pushes everything onto Yamaoka, doesn’t he?

Treating insomnia without using medication is probably the most unrealistic request.

Yamaoka is not a doctor either, but I can’t help but think that!

>>169

I see.

Wouldn’t it be good to take the medicine?

>>165

Even though I’ve been saved by my high problem-solving skills more than once or twice, my colleagues at the company are strangely cold towards Yamaoka.

Yamaoka is talented in many areas besides cooking, so even if he were to step down, it wouldn’t be a problem for him. It would actually be a problem for us if he disappeared.

>>171

In the first place, there was a tendency for Yamaoka to be a lazy slacker who was forgiven for solving problems.

The way I was treated is quite a result of my own actions.

No, but… it does seem a little cute…

It’s kind of erotic.

I like Taiwanese fried noodles.

Maybe it’s not in Taiwan.

>>173

Probably Nagoya-style yakisoba.

>>173

Taiwanese minced meat is said to have originated from a place called Misen in Nagoya.

I wonder if the fried noodles were served from a different place.

Looks delicious.

>>173

Huh…?

When it comes to Chinese-style yakisoba, it has to be with oyster sauce, right?

I like that, so I eat it fairly often.

>>174

Even ramen has various flavors like soy sauce, salt, and miso, so it’s fine for yakisoba to have multiple seasonings too.

I want to try this yakisoba.

I quite liked mee goreng.

I wonder if Yamaoka has ever written an article…

>>179

I remember that when I wrote an article about a motorcycle gang in the very early stages, the company got raided.

Due to the flow of the conversation, I ended up having to ride their bikes to deliver fresh oysters.

>>179

I thought I would know just by looking at it if the male mountain (Oyam) was Shirou, who ate the thrush… but when I got angry, I was writing an article about the poachers of thrushes.

Peyang

Back to Nagoya again…

I wonder what the owner was thinking when they left Yamaoka there.

I didn’t know that you have excellent taste, and I didn’t know you had a connection with Torito-kun or that you are the son of Ouyama, and you’re making fun of Yamaoka because of his university background.

>>188

Once you join the company, they may be able to recommend resignation, but it’s difficult to actually get you fired.

>>188

The guts to completely hand over the creation of the “Ultimate Menu,” which is a commemorative project of the company, to someone who doesn’t even understand their own background.

>>188

There are times when I wonder why I’m at the company, and Yamaoka probably had good luck too.

It’s a workplace with Tomii and also former delinquents.

…What is that newspaper company…?

Why is this guy allowed to be here in a big company from the past?

There were instances of people like that being seen.