In contrast to ordinary yakisoba, the special feature of Fujinomiya yakisoba is the firmness of the noodle steamed in a particular manner. After adding to the noodles on the iron hotplate finely cut cabbage and meat (oil) cake (meaty residues (lees) after pressing of pig lard), the noodles are broiled on the hotplate in Worcester sauce and finished by sprinkling fish (sardines or mackerel) extract powder on them.

いろり 浜松