Talk:Yakisoba

message: Not very long, but I can't imagine it could be much longer. And that picture is seriously making me hungry. LordAmeth 08:06, 27 October 2006 (UTC)
thread_title: Assessment

message: The second sentence contrasts buckwheat with flour. The intention is probably to say that Yakisob is made from wheat. But I don't know. (etxrge) --81.216.144.21 19:51, 11 December 2006 (UTC)
thread_title: buckwheat or flour???

message: Yakisoba-pan is not usually sold at festivals in Japan.  At festivals, they sell Yakisoba, not Yakisoba-pan.  Yakisoba-pan is sold in convenience stores and bakeries as a kind of "Chori-pan 調理パン" which means buns with side dishes.  —Preceding unsigned comment added by Violetholmes (talk • contribs) 17:24, 24 July 2008 (UTC)
thread_title: Yakisoba-pan

message: This line doesn't make any sense. The dish has a Japanese name, a very particular flavor and you can't confuse it with chow mein. It doesn't matter if for example Ramen is derived from Chinese food, and Japanese internally consider it a "Chinese dish" - objectively/internationally speaking, it's a distinct Japanese dish.  —Preceding unsigned comment added by 72.229.244.7 (talk) 23:16, 17 November 2008 (UTC)
thread_title:  what do you mean "misperception of Yakisoba as a Japanese dish"? 

message: Actually Nissin sells several types of instant Yakisoba in different price ranges in Germany, but I guess that's too much information in this article. Also I suppose the market is not limited to Germany, but includes some other EU countries too. --77.184.146.249 (talk) 22:21, 23 November 2011 (UTC)
thread_title:  Nissin/Germany 

message: Similarily to how Nissin sells instant Yakisoba, Maruchan does the same for the United States. --97.118.243.213 (talk) 00:04, 14 August 2012 (UTC)
thread_title:  Maruchan instant Yakisoba in US 

message: Honestly it may have been derived from chow mein, but the article implies that the two are the same, like calling bread a cake since one is derived from the other.
Additionally, I propose that information calling a dish that originated in China be removed, as the taste is immensely different and there are no sources for that. Also a better picture should be added as the main picture because that one is not an accurate portrayal of yakisoba.
I am willing to rewrite the lead, and change the picture (in some time though). Also I am proposing the addition of the category "Regional Varieties" as there as such varieties.  The preparation section also needs to be removed as that belongs on wikicookbooks, and an origin section is another possible add on
PikachuTatoo (talk) 17:37, 19 December 2014 (UTC)
replies: text: you are an idiot. 108.65.249.149 (talk) 07:18, 24 May 2015 (UTC)
thread_title:  Better resources and proposed info removal 

message: I corrected some of these errors and omissions in a previous revision, but my changes were reverted and I don't even see it in the history anymore.
1. Yakisoba sauce is nothing like oyster sauce.  In fact, Yakisoba sauce is Japanese "so-su" which is basically worcester sauce.  It contains no oysters (although it often uses small amounts of anchovy).  cf. the Wikipedia article Sauce:  "In modern Japanese cuisine, the word "sauce" often refers to Worcestershire sauce, introduced in the 19th century and modified to suit Japanese tastes. Tonkatsu, okonomiyaki, and yakisoba sauces are based on this sauce."
2. Yakisoba which is cooked with worcester sauce is "so-su yakisoba", the most common type.  If just "yakisoba" is specified, than so-su yakisoba is implied.  Contrary to the implication in the description, Yakisoba is always in sauce, unless it's shio yakisoba.
3. You can fry yakisoba with oil and garlic but no sauce.  This is called "shio yakisoba" 塩焼きそば (salt yakisoba).  This will always be specified, since it is not the usual default option.
4. There are other variations such as curry yakisoba (sosu yakisoba plus curry powder), etc.
5. "soba" does mean buckwheat, but it has a common second meaning of "buckwheat noodles".  So the best (literal) translation of "yakisoba" is "cooked/fried buckwheat noodles".  However, as correctly noted, wheat flour noodles are used.  In fact, Yakisoba noodles are basically identical to ramen noodles.  The description "Chinese style Soba" that is used is weird.  I would say "Chinese Ramen-type noodles" or just "Ramen noodles".  "Japanese white Udon" also sounds odd--what other colors does it come in?  I would say "Japanese Udon noodles" or just "Udon noodles".
6. Yakisoba is usually available in restaurants which sell okonomiyaki, since it is prepared on the same kind of grill.
7. Instant yakisoba is commonly sold in Japan.  These use noodles which are identical to cup ramen, and only require hot water to be added and drained in order to prepare them.
8.  "Kata yakisoba" and "ankake yakisoba" are totally different dishes from regular yakisoba, so including a photo without explanation is confusing.  In these dishes, wheat noodles are deep fried until crisp, and then a stew-like mixture is ladled on top.  It is somewhat similar to the American dish Chow Mein, but not directly related in any way.  Unlike regular yakisoba, this dish is regarded as a Chinese dish.  In fact, if you order "yakisoba" in a Japan Chinese restaurant, this is what they will bring out.
9. It's possible that they use hot dog pieces, Spam and chicken in Yakisoba in Okinawa.  But I have never seen these used ever in Honshuu.  If this is true, it would be nice to have a citation.
10.  As pointed out in another talk page comment, Yakisoba is sold at festivals (matsuri), but yakisoba pan is usually not sold there.  Yakisoba pan is sold at conbis (convenience stores) or bread shops.
  — Preceding unsigned comment added by 210.225.231.10 (talk) 07:42, 27 December 2016 (UTC)
thread_title:  This Article is full of errors and omissions 

message: i edited the the initial description of yakitori from "fried noodles" to "GRILLED noodles," as that is what the word/phrase yaki means, grilled, not fried. hope this helps authenticity. cheers, y'all and happy new year!  — Preceding unsigned comment added by Sidjsavage (talk • contribs) 18:02, 11 January 2019 (UTC)
thread_title: the word "yaki"

message: I am Japanese. The image is clearly not of yakisoba. I shall be removing it. 114.156.131.244 (talk) 14:53, 19 February 2020 (UTC)
replies: text: Is it pancit? 2A00:23C6:BE86:B401:DC08:F7B6:63C9:6AC2 (talk) 13:07, 30 March 2024 (UTC)
thread_title:  Image is clearly not yakisoba 

message: Why is Worcestershire sauce in the infobox? Even if it’s a common ingredient is it quintessential? Is it more important to yakisoba then soy sauce or ketchup? 97.126.85.208 (talk) 04:25, 12 June 2023 (UTC)
replies: text: Worcestershire sauce seems to be a common ingredient of yakisoba. Why should it therefore not be included in the infobox? Revirvlkodlaku (talk) 05:10, 12 June 2023 (UTC)
replies: text: Well I think it should be changed to “yakisoba sauce” or include soy sauce, woster and ketchup because the infobox makes it sound like the sauce IS woster and not that Woster is just a small part of a larger sauce. 97.126.85.208 (talk) 20:18, 14 June 2023 (UTC)
replies: text: My take on it is that "Japanese Worcestershire sauce" is the main type of sauce used in yakisoba, whereas other types of sauces, such as soy sauce and ketchup, aren't nearly as common.Revirvlkodlaku (talk) 00:59, 15 June 2023 (UTC)
thread_title:  Worcestershire sauce in infobox? 

message: Nissin does instant yakisoba but I saw a packet on Google that said on the packet Pancit and I can write a sub article about it. Now the Pancit thing, what is it yakisoba or Pancit??? Can someone add more detail for the Pancit article they says instant Pancit that  Nissin has an instant “ Pancit “ 2A00:23C6:BE86:B401:DC08:F7B6:63C9:6AC2 (talk) 13:07, 30 March 2024 (UTC)
thread_title:  Instant Yakisoba