EnglishOga shottsuru yakisoba
The core of the ingredient is Oga's traditional seasoning “sandfish shottsuru”
Oga shottsuru yakisoba introduction
The sandfish is a mysterious deep-sea fish that rushes to the coast all at once to lay eggs with lightning in early December when it is bitterly cold. “Hatahata shottsuru” is a taste of natural fermentation in which only fresh sandfish are pickled in sun-dried salt and slowly marinated for 3 years. It is an amber-colored liquid that does not add any water, seasonings, or preservatives, and boasts an elegant and mellow taste. “Oga Shottsuru Yakisoba” uses light green noodles kneaded with powdered wakame seaweed and kelp broth, and shottsuru based salt or soy sauce-flavored sauce. Meat is not used except for bacon and ham as ingredients, and it is characterized by fish and shellfish such as squid, shrimp, octopus, shellfish, and seaweed that exudes the flavor of the sea.
