Back to All Events

Kobe + Portland Yakisoba Project


Come taste the fruit of a deep friendship between two cities at the apex of great food. Food artisans from Kobe and Portland come together to make the greatest after-school food of all time, Yakisoba-Pan!

Noodles and bread together? Yes! It’s twice as good!

We’ll be selling and sampling so you can taste it to believe it. Then take the ingredients home and make it for yourself.

Where to find our Yakisoba-pan?

Giraffe, inside Cargo at 81 SE Yamhill St, Portland, OR 97214
Oyatsupan Bakers, 16025 SW Regatta Ln, Beaverton, OR 97006
SATURDAY AND SUNDAY ONLY: Uwajimaya, 10500 SW Beaverton Hillsdale Hwy, Beaverton, OR 97005
Monday, Sept. 30, 6 - 8 pm: Japanese Sando Pop-Up by Ippai PDX at Milk Glass Mrkt, 2150 N Killingsworth St Portland, OR 97217

A project of Kobe International Club PDX with Oliver Sauce, Oyatsupan Bakers, and Umi Organic.

Here is a recipe for yakisoba-pan by Jane Hashimawari of Ippaipdx!


Love food? Visit Kobe! 

The city of Kobe has a rich food history that is continuing through the present with long-established family-owned businesses still producing the highest quality products and a new vanguard of makers at the top of their game. The Kobe Farmers Market is a vision.

Love Kobe? Join the Club! 

The ongoing passion for food has created a connection between Portland and Kobe, with delegations traveling to and from to share and learn. The newest chapter in this friendship is the Kobe International Club PDX, which brings together food artisans from both cities to blow people’s minds with their collaborations. This September, Portland-based Umi Organic noodles, Beaverton’s Oyatsupan Bakers, and Kobe’s Oliver Sauce are uniting to make the greatest after-school food of all time, Yakisoba-Pan! 

Join in the Kobe International Club!

Kobe Sauce History

The first Japanese-style Worcestershire Sauce was created by the Hanshin sauce company in Kobe in 1885. The founder studied how to make the sauce at Lea & Perrins in England. It was the beginning of an industry making “So-su,” as its called in Japan. In 1948, the Oliver Sauce company created a new style of “so-su” called “Tonkatsu Sauce” that has more viscosity. The sauce boomed because it was a good match with takoyaki, okonomiyaki and yakisoba, the soul foods of Western Japan!

But even more famous than their Tonkatsu Sauce is their Doro Sauce. Doro means mud, and this sauce is a bi-product from sauce making, specifically the concentrated stuff at the bottom – less sweet, spicier, and more intense. In the 1930s, sauce makers would provide it to restaurants in Kobe for free, but only the amount they had until it was gone because they never literally manufactured Doro sauce exclusively; they just scraped it from their barrels. Doro sauce is how you know whether an okonomiyaki restaurant in Kobe or Osaka is legit – it has to sit next to their teppan (grill). Oliver is making sauce the old fashioned way, and so they also end up with doro sauce on their hands. Other companies throw it away or use modern methods that don’t create this bi-product, but Oliver sells this valuable ‘mud’ in limited supply.

Learn more about KOBE at