Aged Wheat Yakisoba Noodle with Sauce (medium-thick)

Aged Wheat Yakisoba Noodle
with Sauce (medium-thick)

The buyers across Japan are praising this yakisoba
with a revolutionary impact at the very first bite

They carefully selected and blended 5 different types of wheat flour which are all sourced from Japan, including 2 types of strong flour, medium flour, and a single type of weak flour, using a formula passed down through generations.

Secrets of Flavorful Companion Sauce

*The actual contents of the sauce package may differ.

What Makes it Exceptional?

1. Emphasis on Ingredients Quality

Its distinctive touch starts with its meticulous blend of 5 wheat flours.
What's this blend about?
Traditional yakisoba uses high-gluten flour for a firm texture, but it misses wheat flour's sweetness.
To achieve that, medium and low-gluten flours are added, yet they compromise texture.
The ideal balance of chewiness, texture, and sweetness comes from this mix: strong flour (chewiness) x2, semi-strong flour (sweetness and umami) x2, and bread flour (unique texture) x1.
These 5 flours unite for chewy, flavorful noodles.
They continuously explore more compatible flours for an even better yakisoba.

2. Shimada Kake Drying Method

They use the "Shimada Kake" technique for drying, where noodles on "hose" racks age in cedar boxes.
This approach, found in chilled wheat noodles and somen, offers two key benefits:
1) Amplified Wheat Aroma: Slow drying enhances chewiness and concentrates wheat fragrance. Oiso-ya's aged yakisoba gains a distinct hue through this process.
2) Chewiness Retained: Balancing moisture reduction without losing chewiness, they halt the process when noodles are half-cooked ("han-nama").Shimada Kake ensures Oiso-ya Aged Yakisoba's unique attributes, creating an exceptional culinary experience.

3. Boiling in Large Kettles and Fan-Cooled Cooling

Story of Oiso-ya

Established in the 15th Year of Taisho Era, Aged Yakisoba Manufacturer and Wholesale Seller 'Oiso-ya Seimenjo' in Hekinan City, Aichi Prefecture.
Their journey began as 'Oiso-ya Udon Shop' when founded.
Nestled in the Oohama area of Hekinan City, which thrived as a port town since the Edo period, for over 90 years, they continue their operation while retaining the ambiance of their inception.

Around 70 years since the second generation, who inherited the shop from the founder, started crafting aged yakisoba noodles.
The noodles, cooked fresh and consumed immediately, are so delectable that the fourth-generation owner proudly attests, 'Even when eaten as-is, the flavor is exceptional!'
These aged yakisoba noodles, imbued with the fragrance of wheat, have now become synonymous with Oiso-ya.
The unwavering dedication to the aroma and texture of wheat is rooted in the pride of this long-standing establishment, originally founded as an udon noodle producer. Carrying forth the passion for noodle crafting and traditional methods, they continue to refine their skills and flavors to allow households to savor the richly aromatic aged yakisoba, upholding their commitment today.