>>3

That way, you can’t create a story!

>>5

Isn’t it not that we can’t make it?!

>>6

I hate you.

Let’s eat udon already!

>>9

Hmm… is that udon really that good…?

These guys are really generous.

So the crispy fried noodles were born there, huh?

Let’s eat plate noodles.

There are surprisingly many local styles of yakisoba.

Fry the thin ones and add the sauce.

It looks like crispy fried noodles.

Changing stores constantly feels so flashy.

>>18

How many hours are these guys taking to eat?

Are you hopping between three stores…?

Well, cooking manga doesn’t get lively unless you respond to it…

>>21

People with personality issues are increasingly coming to light.

Are these guys bored?

Kurita is at fault.

It must be tough for someone with such strong preferences that they only want to eat this, even if they change restaurants to splurge!

It’s not like I’m doing anything bad, but…

Kurita-san, who ends up acting helpless after being wasted away, is really annoying.

I also like the style where the ingredients are sandwiched between noodles and then fried until crispy.

It has a face like Kurita Acha, but isn’t this guy guiding us?

>>30

There are some stories that don’t end in conflict, you know… just in case.

>>44

A presentation of poor people’s meals is interesting.

>>44

I think it’s a miracle that the story, which started with the Tokyo Newspaper provoking that swordfish is a lowly fish and a greasy fish, ended without any particular fights.

>>68

Because that wasn’t a pattern of clashing in anger.

It felt like I definitely shouldn’t have touched this thing, but I ended up touching it anyway.

For better or worse, Curry might be quite skilled at storytelling.

>>31

Don’t get heated up while explaining.

It seems like Kuriko is eating all of them deliciously.

As expected, I might not be able to eat three plates of yakisoba.

Kurita’s position is the most troublesome.

>>35

But it’s also bad that the people around are too quick to fight…

Isn’t it good to eat according to your mood?

>>36

I was in the mood to eat, but was served the worst kind of fake yakisoba!

But when it comes to yakisoba, the sauce yakisoba is the most common, right?

Other than that, they are called crispy fried noodles or sauced fried noodles.

>>37

Doesn’t it feel like when someone says sushi, they bring out a seiko?

Of course, there will be people who are happy about it.

>>48

I believe that sauce yakisoba is as unique among sushi as the California roll is.

>>48

I was expecting Edomae sushi, but they served me a barbaric battera instead.

It feels like being taken to another store where they serve a bizarre California roll that is so different.

Isn’t it surprisingly hard to find places where you can eat yakisoba at restaurants?

In the first place, it’s modern creative cuisine.

Is the punchline that there’s no such thing as authentic traditional yakisoba?

I understand that it’s somewhat unavoidable and overly convenient when creating a story, but still, for the readers…

(I wonder how they feel about being thought of as having such a narrow mindset…)

Give me cup yakisoba.

>>43

It’s a bang, isn’t it!

>>56

I like it, but it’s not for sale.

Please make sure to sell it properly across the country.

Worcestershire sauce

Western culture and,

Fried noodle dish called yakisoba.

Incorporating Chinese culture,

Make it your own.

Characteristics of Japanese culture

It expresses well.

Japan is skilled at reworking foreign dishes when it comes to food.

>>49

It’s quite seriously based on the culture you were born and raised in.

In this way, Kurita enjoyed three types of delicious yakisoba in one lunch.

Authentic Chinese cuisine.

Japanese-style Chinese cuisine.

I feel like I’ve heard somewhere about distinguishing by calling.

>>52

Chinese cuisine varies by region, so there are restaurants run by people from mainland China that fall under the category of Chinese food.

I’ve heard before that mysterious Taiwanese restaurants are mostly run by people from the mainland.

Maybe that classification seems to have become a mere formality.

>>65

It’s not that it’s determined by law, nor is there a strict definition or clear distinction.

>>71

It seems that it’s the outsiders who are trying to forcibly fit in and causing conflicts…

>>77

A bit like Oishinbo.

Even though the food is being served, are you really changing stores that many times!?

I want Yamaoka-san, who is listening to this report, to be eating Peyoung.

The last one is something like my salt-flavored cup yakisoba.

I don’t really want to eat fancy yakisoba.

Aren’t you going to fry the last one?

>>62

It’s hard fried noodles, not deep-fried noodles.

In the first place, I’ve never thought of going to another place after entering a restaurant for a meal.

Is that really possible?

Sauce Yakisoba

Sauce-covered fried noodles

Plate noodle

Level of recognition

You can find most of this stuff even without changing stores.

>>69

If we were all living together, there would be various kinds of yakisoba.

Let’s each order and share to try and compare!

>>83

It’s like that with the food manga now.

Ms. Kurita is subtly assisting someone who is expressing dissatisfaction.

Hate!

Hate!

Hate!

Mr. Kurita’s follow-up-like hate!

Because this is Ikko-chan, right?

Everything is delicious.

When a Japanese person simply says “yakisoba,” they mean sauced yakisoba.

If I were to compare this situation to sushi, I think sauce yakisoba would be equivalent to nigiri sushi.

>>80

Huh? When it comes to sushi, it has to be mehari sushi, right?

>>91

If it’s a convenience store, keep quiet about being categorized as rice balls!

>>98

If you’re going to say that, the same goes for battera!

It happens because I try to make my own standards the world’s standards.

>>81

Common sense, normalcy, and standards exist in as many forms as there are people.

That’s why let’s make them fight.

>>85

So the topic for this discussion is whether a sunny-side-up egg is the standard or if a flip-side egg is the standard.

The real deal is to add a lot of oil like fried rice, bake it until firm, and eat it with thick sauce…

The residents of this world are too quick to fight, even over udon…

>>86

It’s just that your reading comprehension is lacking.

>>88

This is it! It’s more clumsy to seek comprehension through manga, which conveys information easily through pictures and text!

>>94

Indeed, what No.1294757241 said is true…!

If you have normal reading comprehension skills, there should be no need for confirmation…

>>115

Stop being a filthy Kurita person!

>>86

Good grief, to fight over something as trivial as udon…

I don’t understand the feelings of people who appreciate a dish made by simply boiling kneaded wheat flour.

How does the breadth of soba compare to that?

It is loved in various forms all around the world.

It sounds fun to go food tasting with the assumption of treating from the start.

I never think of going to a restaurant just for yakisoba.

If it’s Kansai, I think there is some, but in that case, it has to be sauce.

I think it’s probably around 3 PM or 4 PM by the time we get to the third place.

I think other types like the an-kake yakisoba and Cantonese-style yakisoba have proper titles, unlike sauce yakisoba.

I can understand if things are different from what I thought, but it’s abnormal how the other person gets dissed so smoothly.

Hita yakisoba

I’ll fight over udon, curry, or crab!

Japanese-style yakisoba is extremely greasy with pork fat, isn’t it…?

Shut up… just eat already.

>>102

I’ll go to the next store now, so I’ll pay.

If we don’t argue, it will just turn into a food stroll!

>>104

Isn’t that good enough?

When it comes to yakisoba, everyone is brainwashed by Maru-chan’s yakisoba.

They all look delicious, so I’ll take them all, you fatso.

Suddenly resorting to personal attacks is a bit…

>>108

If you keep nitpicking and getting into arguments that lead to personal attacks, you’ll end up complaining about the anonymous responders too!

>>116

It’s fine to complain about those nameless ones without generalizing the entire range.

>>123

It is lamentable.

But the anonymous ones are also to blame.

While three people are fighting, Kurita is saying whatever he wants.

Why does Kurita, who was saying whatever he wanted, make a face like “oops” at the end?

>>110

(These guys are so petty for just soba…) That’s because they look down on these three.

I love pouring a lot of vinegar over Chinese-style stir-fried noodles with sauce and eating it with spicy mustard!

Then let’s do this: the death penalty.

Are we going to summarize this thread on Neiro News?

When it comes to yakisoba, it’s usually the sauce yakisoba, but I don’t think I would want to eat it at a restaurant…

Thick noodles from teppanyaki can be quite enticing.

When it comes to yakisoba, it’s got to be the king of B-grade gourmet, Yokote yakisoba.

I’ve never seen a place that serves sauce yakisoba instead of a food stall…

>>121

If it’s a chain restaurant, there are plenty of Ousho and many places with Chinese food in town.

The rest is at the teppanyaki restaurant called “Taitei.”

>>121

There are shops that make it their specialty.

>>121

Okonomiyaki restaurants, yakisoba specialty shops, and countryside diners.

>>143

That’s true, such a monotonous and shallow childish taste.

A chef with pride would be too embarrassed to serve that in their restaurant.

>>147

It’s strange for a palate to say that the taste of sauce is all the same!

>>147

If it’s an embarrassing item that doesn’t appeal to everyone, there’s no way there would be a specialty store for it.

In other words, sauce yakisoba is the most standard.

I wonder if there are specialty shops for ankake yakisoba compared to that?

>>121

Incredible memory!

I laugh at Kurita, who incites accurately.

They’re all delicious, but if I had to choose, I think the correct order to eat them is crispy fried noodles → meat fried noodles → sauce fried noodles, said the fat person.

>>125

Don’t eat it all at once.

>>125

It’s arranged in order of highest calories, so it’s a reliable fat person.

It seems that Kurita, who started dissing Japan because of Japanese yakisoba, is the one in the most trouble, as the other three, who are telling him to stop with that sort of thing, are at odds with him…

Is sauce yakisoba considered a dessert…?

I understand that this isn’t the kind of yakisoba I wanted.

I don’t really understand how it connects to the talk about authentic yakisoba and so on…

Isn’t it pretty minimum to order something and leave the store without taking a single bite?

>>135

I guess I have to make it in the bowl I brought and throw it away behind the shop.

I want to give you a large pancake as a gift.

I suddenly want to eat yakisoba at Ohsho.

I don’t know which one it falls under, but…

The person who likes sauce yakisoba is assertive about their preferences.

It’s terrible that others are just casually putting me down based on their feelings.

If it gets chubbier with each turn, it’s just a gag.

>>140

(Everyone finishes their meal, but there will be a fight.)

The leap from a debate over preferences for crab or udon to personal criticism is impressive.

It’s probably because the flavoring in Japan is based on eating with rice.

Even in individually run coffee shops, sauce yakisoba is often found.

I can’t believe you can eat this much.

In the world of “Oishinbo,” the person who is dissing doesn’t even realize it and talks trash until the other person gets angry, then it’s like, “Huh?”

>>148

What was everyone all excited about? Chawanmushi? Only someone with a dull sense of taste would be happy about such a thing.

What made Kinjo-san extremely angry was shocking.

I feel like the yakisoba from the Chinese restaurant in town that I used to go to often was salt-flavored and had ingredients like kikurage and other Chinese-like toppings.

I also have a memory of eating regular noodles, not crispy fried noodles, with Chinese sauce poured over them somewhere.

Worcestershire sauce?

What you use for sauce yakisoba is yakisoba sauce…

It seems like I haven’t seen the second familiar yakisoba.

>>155

You’re explaining it in a roundabout way, but basically it’s the same as ankake yakisoba, right?

>>155

So-called Chinese restaurant yakisoba.

It’s sometimes called Shanghai-style yakisoba.

>>155

I think it’s what you would call semi-thick sauce stir-fried noodles.

>>162

In that case, isn’t it the one where the noodles are fried instead of the one you can slurp down?

>>168

Even if it’s not deep-fried, it can still be called aankake yakisoba…

Sauce yakisoba is just a side dish for okonomiyaki!

If I show you B-class gourmet survival, you might die from anger.

I thought it was Shanghai-style fried noodles, but that’s not a stir-fried dish.

The yakisoba shop in the neighborhood.

http://gifukenchuka.jp/chitose/

Is Shanghai fried noodles a relatively recent thing?

After all, yakisoba is just a popular dish, right?

It’s not a noble enough food to argue over like that.

>>167

Rather, since I hardly ever eat anything high-class, I wouldn’t know what the correct answer is.

>http://gifukenchuka.jp/chitose/

Ah, this is it!

Shanghai yakisoba is also available as frozen food.

>http://gifukenchuka.jp/chitose/

It has an amazing enticing color.

After all, other than authentic Chinese cuisine, the history is shallow, so it has no value.

The flavor is secondary; it’s fake to begin with.

>>173

It’s here… principle supremacism…

https://www.ohsho.co.jp/menu/west/post_552.html

The yakisoba at the nearby Chinese restaurant is made with fried noodles and a thick sauce.

That’s delicious, isn’t it?

The third one is recognized as shara udon.

>>178

The fried noodles are more completely fried, but it’s not that much.

The difference is about as much as between fried dumplings and steamed dumplings.

To put it extreme, don’t try to create a situation here where fighting sparks conversation easily.

A girls’ lunch isn’t complete without sauce yakisoba…

>>180

It’s the Showa era…

Sauce and ankake (starch sauce) are also heretical in Cantonese cuisine.

When it comes to yakisoba, the noodles should be thick like udon! The ingredients are green vegetables, wood ear mushrooms, and thinly sliced pork loin! The seasoning is a light touch of Chinese tamari soy sauce! It should be finished in a Shanghai style.

>>182

This isn’t Shanghai.

When I went to Tokyo, I had the sauce yakisoba here and it was delicious.

Yakisoba feels like a side dish outside of home and food stalls.

I don’t eat much of the main dish.

Mikasa is delicious, isn’t it?

Chinese-style sauce-covered yakisoba is delicious, isn’t it…?

>>187

This is not proper yakisoba.

The biggest highlight of the thread image is to settle this fight.

The part where Mr. Kurita threatens Ms. Yamaoka to cooperate by saying that he will drink alcohol despite being pregnant.

>>188

Is it the same episode as that story?

Everything is different and everything is delicious.

Kurita is casually bragging about going overseas all the time, it’s crazy.

It’s not right to complain and change restaurants without eating after the food arrives.

>>192

You should change sides after eating everything.

First, it’s familiar, but [citation needed]…

Which yakisoba will Yozan eat?

This kind of story is nice! It’s precisely because it doesn’t do this kind of thing that it becomes what it is.

I don’t like it when the oil floats on the noodles like a failed peperoncino, even in source yakisoba.

Why is there poop coming out in this thread image?

From my perspective, those who put sauce on their yakisoba are the ones who pour it over fried noodles while saying it’s yakisoba.

It’s something that seems questionable about whether it’s really yakisoba or not, more than cup yakisoba.

I think sauce yakisoba is the most familiar.

Was it different 40 years ago?

In this world, I don’t want to eat with anyone other than my family.

Casually, in a chit-chat sense, one can be easily denied from preferences to personality.