Which Yakisoba Flavor do you prefer, Natto or Takoyaki?
As I wrote in this article, in recent years major Japanese instant noodles manufacturers have been creating various unique flavors of instant noodles.
Some of those have flavors recreating the signature dishes of popular ramen shops, while some others have novel or weird flavors that hadn’t been around until they were introduced into the market.
As for the latter type, some Japanese instant noodles have such a weird flavor that I sometimes get curious about them rather than losing interest, because I am fond of trying new things.
In fact, recently I tried out 2 different kinds of limited-time instant Yakisoba noodles with weird flavors, Natto, and Takoyaki. If you were able to sample these, which would you prefer?
Peyang Yakisoba Natto Flavor
Firstly, Natto Yakisoba. This instant Yakisoba is from Maruka Foods’ “Peyang (ペヤング)” line, one of the best-selling instant Yakisoba series in Japan.
As you know, the fermented soybeans “Natto (納豆)” is very infamous for its slimy consistency and stinkiness, and many Japanese can’t eat it. But I like Natto so gave this instant Yakisoba a try.
Once the noodles are cooked, add the accompanying dried Natto and Yakisoba sauce to the container. Then stir all the ingredients well with chopsticks and you can enjoy it.
The Yakisoba noodle didn’t have a smell characteristic of Natto, but it was somewhat sticky. So if you hate Natto, you wouldn’t be able to eat it up because of the stickiness.
In fact, even though I like Natto, after eating this I found Natto doesn’t go well with Yakisoba noodles. This Natto Yakisoba was not too good, not too bad.
Peyang Yakisoba Takoyaki Flavor
Next, Takoyaki Yakisoba. This instant Yakisoba with a Takoyaki sauce flavor is also from Maruka Foods’ Peyang series. By the way, the white one on the right side is the original Peyang Yakisoba.
Have you ever heard of “Takoyaki (たこ焼き)”? Takoyaki is known as octopus balls in English and is made by baking a dashi-rich flour batter filled with bits of octopus meat.
Unfortunately, the garnish of this instant Yakisoba didn’t include the real octopus ball. Instead, this product contained savory deep-fried Tempura bits “Agedama (揚げ玉)” and featured a sweet and rich seasoning sauce like Takoyaki sauce.
Once the noodles get ready to eat, add Agedama balls to the noodles as a finishing touch and stir well. As for the taste, this Yakisoba had a rich sweetness like Takoyaki sauce, though Yakisoba sauce usually isn’t sweet.
I found the sweet sauce unexpectedly works well with Yakisoba noodles. In fact, this Yakisoba tasted pretty good and I thought I preferred this one over the Natto Yakisoba.