A love for affordable comfort food: Yokote yakisoba wins Japan’s B-Class Gourmet Grand Prix :: Northeastern Akita

In Japan, food can be broadly divided into two categories: A-grade and B-grade. A-grade cuisine consists of high-end dishes made with premium, often expensive ingredients. B-grade food, on the other hand, refers to affordable, delicious local dishes and street food loved by the general public. Because of their low prices and universal accessibility, these humble dishes — as long as they are flavorful and distinctive — often become iconic local specialties. The Japanese, who love competitions and hosting “grand prix” events, started the B-1 Grand Prix in 2006. The event is hosted in rotation by different regions, bringing together representative dishes from various prefectures to compete and determine that year’s most popular B-grade dish. This year, the event was held for the first time in Yokote City, Akita Prefecture. Over the course of two days of food competitions, 26 culinary teams from 15 prefectures across Japan participated, attracting nearly 260,000 visitors eager to sample the fare. The origin story of Yokote yakisoba is actually quite heartwarming. After World War II, when resources were scarce and rice was prohibitively expensive, rice-loving Japanese turned to creative wheat-based dishes. That era gave rise to dishes like okonomiyaki and stir-fried noodles cooked on iron plates, with Yokote yakisoba being one of those beloved B-grade creations. Yokote even became the birthplace of Japanese-style stir-fried noodles. Despite its fame nationwide, Yokote yakisoba is surprisingly simple in both preparation and ingredients — it mainly consists of ground pork, cabbage, and a signature sauce called “usute,” all stir-fried together. It’s typically topped with a soft-boiled egg and a type of pickled vegetable known as “fukujinzuke” to complete the dish. Sometimes, gourmet delicacies can’t compare to a simple plate of tasty fried noodles. Yokote yakisoba, with its chewy noodles and slightly sweet sauce, has won over not only locals but also people across Japan. To this day, this “commoner’s dish” is considered a specialized skill in Japan. Aspiring yakisoba chefs must apprentice and train diligently in Yokote to master the craft before they can call themselves true “Yokote yakisoba chefs.” Moreover, during the many festivals held throughout Japan each year, Yokote often sends professionally certified yakisoba chefs to represent the city, allowing people in other regions to enjoy this delicious dish. Article source: Yokote Yakisoba Advances to Win 4th Japan B-Class Gourmet Grand Prix Championship

Read more: After trying Yokote yakisoba, don’t miss the dreamy Inaniwa udon noodles made with sweet Akita snow water (provided by Tripass Sightseeing)