Yakisoba (焼きそば) is a stir-fried noodle dish of Japanese origin. "Yaki (焼き)" means "to fry or grill" and "soba (そば)" means "noodles." While ramen is a noodle dish cooked in broth, Yakisoba is prepared by stir-frying noodles together with vegetables and protein in a pan, coating them in sauce. Compared to spaghetti, Yakisoba noodles are made from wheat dough with an alkaline agent (sodium carbonate) added, giving them a characteristic springy texture and a slight yellow hue. The Otafuku Yakisoba Set pairs these noodles with a rich, umami-packed sauce that has undergone a fermentation process, allowing you to recreate authentic Yakisoba at home with no additional sauce preparation required.

Yes, this EU export version of the Otafuku Yakisoba Set sold on dotasia.eu is suitable for Vegan and Vegetarian diets. The included sauce contains no animal-derived extracts (such as oyster, shrimp, fish, scallop, or meat extracts), and both the noodles and sauce are made entirely from plant-based ingredients. However, an important note: Otafuku Yakisoba sauce sold for the Japanese domestic market and the US market does contain oyster, shrimp, fish, scallop, chicken, and pork extracts, making it unsuitable for vegans and vegetarians. While dotasia.eu exclusively handles EU export specification products, we strongly recommend checking the ingredient label before purchase to confirm you have the EU export formulation.

This product is not gluten-free. The following allergens, which must be declared under EU food labelling regulations (Regulation EU 1169/2011), are present in this product:

• Gluten: The noodles contain Wheat Flour and Wheat Protein, and the soy sauce in the sauce also contains wheat (Gluten). Those with coeliac disease or gluten sensitivity should avoid this product.
• Soybeans: The noodles contain Soy Lecithin (from soybean), and the sauce contains soy sauce (made from soybean).
• Celery: Celery is present in the spice component of the sauce.

The EU export label also carries a cross-contamination warning (May contain peanuts and nuts), so those with relevant allergies should take care. The sauce may also contain trace amounts of alcohol as a by-product of soy sauce fermentation.

Otafuku Yakisoba Sauce is built on fermented ingredients including soy sauce (Soy Sauce) and yeast extract (Yeast Extract). Fermentation is a traditional food production method in which microorganisms break down the sugars and proteins in raw ingredients, generating complex flavour compounds. It follows the same principle by which long-aged European cheeses (such as Parmigiano or Gouda) and wine develop deep, complex flavours from simple raw materials through fermentation and maturation. This sauce develops a rich, natural umami through fermentation, further enhanced by molasses, tomato paste, apple paste, shiitake mushroom powder, and concentrated date juice, resulting in a complex flavour that is simultaneously sweet, savoury, and deeply satisfying. This is why this sauce alone can bring restaurant-quality depth to a simple stir-fried noodle dish.

Please follow the storage instructions printed on the product label as the primary guide. Generally, the product can be stored at room temperature in a cool, dry place while unopened. The noodles are provided in vacuum or airtight packaging and can be kept at room temperature until the best-before date. The sauce pouch can also be stored at room temperature before opening, but any leftover sauce after opening must be transferred to an airtight container, refrigerated, and used within 2–3 days. If the blanched noodles are not used immediately, toss them lightly with a small amount of cooking oil to prevent sticking, refrigerate, and use within 24 hours. Leftover cooked Yakisoba can be refrigerated and re-fried in a pan the next day with no loss of flavour.