I really liked the texture of the yakisoba noodles — they were lightly coated with a sweet sauce that I really enjoyed. The nabe was great too, not just because of the flavorful broth and the taste of the meat, cabbage and other ingredients, but because of what it symbolized for me. Taking a spoonful of the nabe made me feel included, like I truly belonged and was a valued part of the group. That’s why going to an izakaya with club members has become one of my favorite things to do in Japan. Sharing dishes creates such a strong sense of community and belonging, making it easy to relax, vibe and genuinely connect with everyone.
Yakisoba is prepared in several steps. First, wheat noodles are steamed, then stir-fried in a hot pan. Meat and vegetables like cabbage, carrots, onions and bean sprouts are added. Finally, the noodles are coated in a sweet-savory sauce.
Nabe on the other hand is a communal dish where various meat and other ingredients are simmered together in a flavorful broth at the table. Check out the video of our nabe dish as it simmered on the table!
