Yakisoba is the Japanese noodle dish traditionally served at festivals with a sweet-savory sauce, pickled ginger, and aonori seaweed.
Despite its name, yakisoba is usually made with wheat-based noodles rather than buckwheat soba. The noodles are stir-fried with cabbage, carrots, onions, and a protein such as pork, seafood, or chicken. A Worcestershire-style yakisoba sauce gives the dish its characteristic dark, tangy, sweet-savory flavor.
Street vendors commonly cook it on large griddles at matsuri, school events, and neighborhood gatherings. Typical toppings include beni shōga, or red pickled ginger, aonori, and bonito flakes. Japanese mayonnaise is also a popular modern addition.
Yakisoba developed in Japan during the twentieth century and was influenced by Chinese-style stir-fried noodles. Its quick preparation and inexpensive ingredients helped make it a familiar home meal as well as a festival staple.