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Tsukemono Yakisoba

Tsukemono yakisoba, or pickled vegetables over pan-fried noodles, is Akiota’s twist on regular yakisoba, the fried-noodle dish eaten at summer festivals throughout Japan. Yakisoba is usually made with chewy wheat noodles, which are stir-fried and mixed with a thick sweet-and-savory sauce. The Akiota version consists of thin noodles fried on a hot plate with meat, vegetables, and tsukemono pickles, making for a simple and delicious dish. Unlike other local foods, tsukemono yakisoba has a short history: it was invented in 2014.

Tsukemono are a type of pickled vegetable or fruit. Much like Western pickles, tsukemono have a tangy flavor and often accompany a main dish. Pickles have long been a staple of the diet in the Akiota region, where the winters are long; in summer, produce is harvested fresh, pressed in salt, and preserved to create a nutritious topping or side dish for healthy eating during the months the town is covered in snow.

Since tsukemono often froze in winter or were simply too cold to eat, local people would heat them on a charcoal grill or in a frying pan and eat them as a snack or side dish.

A few local restaurants eventually came up with the idea to top yakisoba with grilled tsukemono. Now the combination has become a popular and inexpensive dish, whether for a quick lunch or a tasty snack with beer.

漬物炒麵

在平底鍋中翻炒麵條，再加入醃泡蔬菜，一道「漬物炒麵」便新鮮出爐。換言之，就是在普通炒麵裏加入安藝太田獨具匠心的創意。炒麵是在全國的夏季慶典上都能吃到的麵食。通常的做法是選用有嚼勁的小麥面，旺火煸炒，再澆上濃稠的甜鹹醬汁。而安藝太田的炒麵，則是採用細麵條，在鐵板上與肉、蔬菜及漬物一同翻炒，樸素簡單卻極其美味。與其他當地料理不同的是，漬物炒麵的歷史並不長，2014年方才問世。

日式漬物是將蔬菜或水果通過醃製而成的一道料理，其口感略微辛辣，類似中餐裡的泡菜，經常作為佐餐小菜來搭配主菜。安藝太田地區的冬季漫長，自古以來漬物就是不可或缺的食物。人們於夏天收穫新鮮作物，用食鹽醃製成高營養價值的佐料或配菜加以保存，當城鎮被冰雪覆蓋期間，為人們提供健康食材。

由於漬物在冬天會凍結，直接食用又過於冰冷，於是當地人選擇炭火燒烤或用平底鍋加熱，作為零食或小吃來享用。

久而久之，幾家當地餐廳靈機一動，想到了將炒過的漬物蓋在炒麵上的主意。如今這一搭配已成為一種流行菜餚，美味爽口，價格適中，無論是作為簡餐或是搭配啤酒的下酒好菜都深受人們喜愛。

泡菜炒面

在平底煎锅中翻炒面条，再加入腌泡蔬菜，一道“泡菜炒面”便新鲜出炉。换言之，就是在普通炒面中加入安艺太田独具匠心的创意。炒面是在全国的夏季庆典上皆能品尝到的面食。通常的做法是选用有嚼劲的小麦面，旺火煸炒，再淋上浓稠的甜咸酱汁。而安艺太田的炒面，则是选用细面条，在铁板上与肉、蔬菜及泡菜一起翻炒，朴素简单却极其美味。相较于其他当地料理，泡菜炒面的历史不长，2014年方才问世。

日式泡菜是将蔬菜或水果通过腌制而制成的一道腌泡料理，其口感略微辛辣，类似于中餐泡菜，经常作为佐餐来搭配主菜。安艺太田地区的冬季漫长，长久以来，泡菜就是不可或缺的食物。人们于夏季收获新鲜作物，用食盐腌制成高营养价值的佐料或配菜加以保存，在城镇被冰雪覆盖期间，为人们提供健康的饮食。

泡菜在冬季有时会冻结，直接食用又过于冰冷，因此当地人选择炭火烧烤或用平底煎锅加热，作为零食或小吃来享用。

于是，几家当地餐厅灵感乍现，想到将炒泡菜盖在炒面上的点子。如今这一搭配已成为一种流行菜式，美味爽口，价格适中，无论是作为简餐还是搭配啤酒的下酒好菜，皆深得人们喜爱。