Yakisoba is the Japanese noodle dish commonly cooked on a teppan and topped with pickled ginger, seaweed powder and bonito flakes.
Despite its name, yakisoba is usually made with wheat noodles rather than buckwheat soba. The noodles are stir-fried with vegetables such as cabbage, carrots and onions, then seasoned with a sweet-savory sauce resembling Worcestershire sauce.
Yakisoba is a familiar food at Japanese festivals, school events and street stalls. Vendors often cook large batches on broad metal griddles, making it practical for crowds.
The toppings help distinguish it from other Japanese stir-fries. Aonori is powdered seaweed, katsuobushi is dried bonito shaved into flakes, and beni shoga is red pickled ginger. Yaki udon is similar, but uses thick udon noodles instead of yakisoba’s thinner wheat noodles.