This is pretty standard yakisoba sauce in Japan. It's not fancy, there are no bells and whistles, but it's well-made and tastes the way I expect yakisoba sauce to taste. Yakisoba sauce is a sweet and savory sauce used to stirfry yakisoba noodles. This one is vegan and made of mostly fruits and veggies and they use the savory of soy sauce, stewed tomato, onion, and garlic to balance to sweetness of dates, peaches, oranges, and carrots. No high fructose corn syrup and no artificial ingredients!

To make yakisoba, make sure you grab some Portland-made fresh yakisoba noodles. Sautée veggies and protein (anything you want works great but I usually use onion, cabbage, carrot, and pretty much anything for protein). I like to sautée in sesame oil because I love sesame oil in my yakisoba. Once the veggies are sautéed, add the noodles to the pan and stir it all together, not too roughly since you don't want to chop up the noodles. Also, if you use instant noodles, you have to steam the noodles with water, but the fresh noodles don't need to be steamed. In fact, don't steam them! Lastly, add yakisoba sauce. It's about 2 - 3 TBSP per serving, but just adjust to your taste. Garnish with aonori, bonito flakes, and benishoga (pickled ginger, the red strips).

Otafuku is a Japanese company founded in 1922 in Hiroshima Japan. Before WW2, they made vinegar, but after the factory was destroyed in the bombing of Hiroshima, they were reborn several years later as a okonomiyaki sauce company. Since then, they have championed the famed dish. (Hiroshima is famous for their Hiroshima-style okonomiyaki). Since then, they have expanded slightly to include yakisoba sauce, takoyaki sauce, katsu sauce, all of which are all worcestershire-based Japanese sauces. (Yes, they're all similar, but I don't consider them interchangeable!)

10.6 oz (not the smallest size, but not too big either)

Please refrigerate after opening.

Vegan. Contains soy, wheat, shiitake mushroom, onion, garlic, dates.