Seto Yakisoba, a local yakisoba from Seto City, Aichi Prefecture, is seasoned with soy sauce instead of the usual sauce.

Seto Yakisoba, a local yakisoba from Seto City, Aichi Prefecture, is seasoned with soy sauce instead of the usual sauce.

Seto Yakisoba, a local yakisoba from Seto City, Aichi Prefecture, is seasoned with soy sauce instead of the usual sauce.

瀬戸焼きそば “Seto Yakisoba”

Seto Yakisoba, a local gourmet dish from Seto City, is seasoned with soy sauce rather than sauce.
Standard yakisoba is seasoned with sauce.

Seto Yakisoba is served at over 20 stores in Seto City.

The key to the flavor of Seto Yakisoba is the sweet soy sauce made with pork and granulated sugar.

Noodles used for regular yakisoba are yellow, but Seto yakisoba noodles are steamed and are naturally brown like yakisoba.
This is because the heat from steaming causes the kansui (water syrup) contained in the noodles to discolor.
For this reason, Seto Yakisoba noodles have a low water content.

When stir-frying on a hot plate, the noodles are stirred well for 10 to 15 minutes to allow the flavor to soak in and the soy sauce to coat well.

【Featured shops】

あづま軒ワールド
(Adzuma ken World)
add：13 Fukagawacho, Seto City, Aichi Prefecture
りえの焼そばチントンシャンぱんだ家
(Rie’s Yakisoba Chintonshan Panda Ya)
add：Ginza Shopping Street, 23 Asahi-cho, Seto City, Aichi Prefecture

particular about using only Seto ware plates.

「りえの焼そばチントンシャン～ぱんだ家～」のメニュー – りえの焼そばチントンシャン～ぱんだ家～
「りえの焼そばチントンシャン～ぱんだ家～」は瀬戸焼そば専門店です。瀬戸焼そば、ドリンク、その他期間限定の特別メニューをご用意しております。瀬戸焼そばはお持ち帰りも可能です(Sサイズ・Mサイズのみ)。
rieusa.jp
一笑尾張瀬戸店
(Issho Owari Seto Ten)
add：53-1 Saiwaicho, Seto City, Aichi Prefecture

Takeout only
Homemade noodles
喫茶スマイル
(Cafe Smile)
add：Parti Seto 1F, 45 Sakaemachi, Seto City, Aichi Prefecture

Shogi piece plate

・Topped with soft-boiled egg and Kujo leeks: 900 yen
(温泉卵＆九条ネギのせ　900円)
・Topped with cheese: 900 yen
(チーズのせ　900円)
八方招き瀬戸焼そば
(Happō Maneki Setoyaki Soba)
add：38-8 Togocho, Seto City, Aichi Prefecture

Omelette-style Seto yakisoba inside a thin egg

Ome Seto Yakisoba
(オム瀬戸焼きそば)

＜Professor Emeritus Ikuichi Sato, an expert on food culture at Nagoya Bunri University Junior College, said:＞

Soy sauce flavoured Seto yakisoba has been eaten since the late 1940s, and I think it became popular in Seto City earlier than sauce yakisoba.

When you think of Aichi, you think of miso, but for some reason Seto City has long been a soy sauce culture area, and soy sauce is often used in dishes such as eel and gomo (gomoku rice).

For this reason, Seto Yakisoba is flavored with soy sauce, which is their specialty.