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  2. Baker percentage - Wikipedia

    en.wikipedia.org/wiki/Baker_percentage

    For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.

  3. Cooking weights and measures - Wikipedia

    en.wikipedia.org/wiki/Cooking_weights_and_measures

    1 mL of water weighs 1 gram so a recipe calling for 300 mL (≈ 1 ⁄ 2 Imperial Pint) of water can simply be substituted with 300 g (≈ 10 oz.) of water. 1 fluid ounce of water weighs approximately 1 ounce so a recipe calling for a UK pint (20 fl oz) of water can be substituted with 20 oz of water.

  4. Yakisoba - Wikipedia

    en.wikipedia.org/wiki/Yakisoba

    Yakisoba (Japanese: 焼きそば, [jakiꜜsoba], transl. 'fried noodle') is a Japanese noodle stir-fried dish. Usually, soba noodles are made from buckwheat flour, but soba in yakisoba are Chinese-style noodles (chuuka soba) made from wheat flour, typically flavored with a condiment similar to Worcestershire sauce. The dish first appeared in ...

  5. Okonomiyaki - Wikipedia

    en.wikipedia.org/wiki/Okonomiyaki

    Noodles (yakisoba, udon) are also used as a topping with fried egg and a generous amount of okonomiyaki sauce. [22] The amount of cabbage used is usually three to four times the amount used in the Osaka style. [2] [18] [8] It starts out piled very high and is pushed down as the cabbage cooks. [8]

  6. Japanese cuisine - Wikipedia

    en.wikipedia.org/wiki/Japanese_cuisine

    The broth can consist of many ingredients but is generally based on dashi; the sauce, called tsuyu, is usually more concentrated and made from soy sauce, dashi and mirin, sake or both. In the simple form, yakumi (condiments and spices) such as shichimi , nori, finely chopped scallions, wasabi, etc. are added to the noodles, besides the broth ...

  7. Yakisoba-pan - Wikipedia

    en.wikipedia.org/wiki/Yakisoba-pan

    In that era, the United States flooded Japanese markets with cheap flour products; by 1955, it was appearing in department stores in Tokyo and soon nationwide. [7] [8] Today, yakisoba-pan is widely sold in convenience stores and bakeries, not only in Japan but also in some overseas locations, [9] [10] as well as school canteens. [11]

  8. Otaru Ankake Yakisoba - Wikipedia

    en.wikipedia.org/wiki/Otaru_Ankake_Yakisoba

    Otaru Ankake Yakisoba is a variety of "Ankake Yakisoba" (stir-fried noodles with a starchy sauce) sold at many restaurants in Otaru, Hokkaido. The dish became prevalent within Otaru from the third decade of the Showa Period (1955–1964) and by the Heisei Period (1989–) was beloved by the people of Otaru.

  9. Okinawa soba - Wikipedia

    en.wikipedia.org/wiki/Okinawa_soba

    Yakisoba (stir-fried noodles) contain no buckwheat. Shina soba , commonly known as Chūka soba (Chinese soba), or rāmen today, is also made from wheat flour. Okinawa soba falls into this category and is made entirely from wheat.