Suyaki (すやき)
Do you want to try out something made out of healthy options? You can try suyaki a local gourmet food in Japan consisting of bean sprouts and green onions. That hooked you up? Then, let’s get started with what the article is about.
What is Suyaki?
Suyaki is a type of local gourmet yakisoba noodles in Koka City, Shiga Prefecture. Locals make the noodles from wheat flour and kansui, which they stir-fried with lard, and added simple ingredients such as bean sprouts and green onions to the dish. Each person can add the sauce, soy sauce, salt, etc., to the table to add their taste. It has a simple taste created by salt and lard.
Suyaki History
The inception of this culinary journey traces back to the year 1952 when the esteemed eatery known as “Tanino Shokudo,” nestled in the heart of Minakuchi-cho, within the Koka District (now recognized as Koka City), commenced its mission of providing both economical and delectable fare, specifically catering to the palates of students. The establishment introduced a straightforward yet enticing dish, characterized by the artful preparation of Chinese noodles, expertly fried in lard and then delicately seasoned with an ensemble of ingredients, including bean sprouts, green onions, and a judicious dash of salt. This culinary offering allowed patrons the flexibility to tailor their gastronomic experience by incorporating various condiments such as sauces and soy sauce.
Delving into the meticulous crafting of Chinese noodles, the restaurant adopted an innovative approach. The noodle-making process involved the utilization of a cutting-edge vacuum mixer, where the noodle ingredients underwent a harmonious amalgamation within the confines of a vacuum. This unique method ensured an impeccable blending of components, resulting in noodles that boasted a resilient and chewy texture and a subtle undertone of sweetness. The infusion of this distinctive technique elevated the culinary profile of the dish, contributing to its widespread popularity among patrons seeking not only affordability but also an exquisite culinary experience. Thus, the narrative of Tanino Shokudo and its signature Chinese noodle dish unfolds as a testament to the intersection of simplicity, innovation, and gastronomic delight.
About Kouka City
Koka City, located in the southeastern part of Shiga Prefecture, is blessed with rich nature and is within 100 km of Osaka and Nagoya. The Shin-Meishin Expressway, which crosses the city from east to west, has three interchanges and is conveniently located. It is an area where you can live slowly. There are many historical and cultural properties such as Shigaraki ware, Aburahi Shrine, which was used as a filming location for movies, ninja shrines, and Tokaido.
Suyaki FAQ
- How does locals make their Suyaki?
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Making Suyaki is simple: melt beef fat (lard) and hard-grill the noodles. The ingredients are simple: roast the bean sprouts together. The aroma and umami of beef fat (lard) entwined with the noodles are delicious, but the fun of suyaki is yet to come. You can customize it with your favorite toppings.
- What are some tips on making Suyaki?
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A large amount of lard is recommended. You can also enjoy the crispy texture of yakisoba by frying it thoroughly. Add salt to your taste, but add more if it’s not enough. Consider adding Worcestershire sauce or other toppings to add flavor.
Suyaki Recipe
Suyaki Ingredients
| Ingredients of Suyaki for 2 persons | Measurements |
|---|---|
| Yakisoba noodles | 150g |
| Bean sprouts | 25g |
| All-purpose green onion | 2g |
| Salt | 3g |
| Beef tallow (lard) | 50g |
How to make Suyaki?
Add the lard to a frying pan and heat to melt the oil, then remove the remaining lard. Add the yakisoba noodles as is and cook until browned, turning over.
Once the other side is well seared, loosen it, add the bean sprouts, and stir-fry. When the bean sprouts are cooked, add salt and mix, then place on a plate and sprinkle with green onions.
Add your favorite seasonings and toppings, and it’s ready.
Where to buy Suyaki?
Tanino Shokudo (谷野食堂)
Shortly after the post-war reconstruction, Tanino Shokudo was founded in 1952 and began as a noodle-making business. At the time, “Suyaki,” which was born from soba noodles made with homemade noodles, filled the stomachs of growing high school students. At Tanino Seimenjo, we manufacture Chinese noodles, Japanese noodles, udon noodles, and thin udon noodles with excellent chewiness. This restaurant’s Suyaki dish is apparently popular among B-class gourmet lovers. It has even been featured on national television programs such as Kenmin SHOW.
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