(Source: 食べログ)
There are 12 basic guidelines to be recognized as Fujinomiya Yakisoba. To name a few, they have to use chewy noodles that are produced at a designated factory in the city of Fujinomiya. For the toppings, fried pork fat, Fujinomiya kogen (plateau) cabbage, and shaved dried sardine must be used. They also have to use spring water from Mt. Fuji. This popular regional cuisine has to be made under these strict rules.
(Source: 食べログ)
They offer two sizes of Fujinomiya Yakisoba, regular 450 yen and large 600 yen. This noodle strictly follows the rules, and it has a simple and mild flavor. After finishing the noodle, you will see an image of Mt. Fuji on the plate and feel as if you have reached the summit.
(Source: 食べログ)
The Menburan (300 yen) was created in commemoration of when Mt. Fuji was registered as a World Heritage Site. This dish is inspired by Mt. Fuji, and half-size portion of Fujinomiya Yakisoba is placed on top of a seasoned French bread.
(Source: heart water+α)
(Source: 食べログ)
There are 12 basic guidelines to be recognized as Fujinomiya Yakisoba. To name a few, they have to use chewy noodles that are produced at a designated factory in the city of Fujinomiya. For the toppings, fried pork fat, Fujinomiya kogen (plateau) cabbage, and shaved dried sardine must be used. They also have to use spring water from Mt. Fuji. This popular regional cuisine has to be made under these strict rules.
(Source: 食べログ)
They offer two sizes of Fujinomiya Yakisoba, regular 450 yen and large 600 yen. This noodle strictly follows the rules, and it has a simple and mild flavor. After finishing the noodle, you will see an image of Mt. Fuji on the plate and feel as if you have reached the summit.
(Source: 食べログ)
The Menburan (300 yen) was created in commemoration of when Mt. Fuji was registered as a World Heritage Site. This dish is inspired by Mt. Fuji, and half-size portion of Fujinomiya Yakisoba is placed on top of a seasoned French bread.
(Source: heart water+α)