島根県·郷土料理
Izumo Soba (Warigo)
Three round lacquerware tiers are brought to your table, stacked one atop another. Upon opening the lid, you will find dark, highly aromatic soba layered tier by tier—you enjoy it by adding condiments and pouring the sauce directly over the noodles. This is the famous Izumo specialty, Warigo Soba. Izumo Soba is made using the 'hikigurumi' method, where buckwheat grains are ground whole with their hulls intact. This results in a darker color and a rich aroma and nutritional value. It is said that the popularity of this style began in the early Edo period when Matsudaira Naomasa, the first lord of the Matsue Domain, brought soba craftsmen with him from Shinshu Matsumoto. The name 'warigo' is said to derive from the local term for tiered lacquerware boxes in Izumo. The proper way to eat it is to finish the first tier, pour the remaining sauce onto the next, and continue stacking the containers downward. Enjoying cold soba one tier at a time while varying your condiments—you will surely be surprised by the intensity of its aroma.
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