北海道·麺料理
Otaru Ankake Yakisoba
A generous amount of thick, glossy sauce covers the fragrant fried noodles. When scooped up with a spoon, the savory flavors of seafood and vegetables dissolved into the sauce, allowing you to enjoy it piping hot until the very last bite. Ankake Yakisoba spread through Otaru during the 1950s. It is said to have originated as a way to provide warmth for workers in the cold climate of Otaru, by making the sauce thick so that it would stay warm longer. While there are various theories regarding its origin, the menu at 'Baigetsu,' which reopened in 1957, captured the hearts of the citizens and established the dish as a soul food. In 2013, thanks to the efforts of local revitalization groups, it gained national recognition. A warm dish born from the working city of Otaru.
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