島根県·郷土料理
Izumo Soba
A somewhat rare type of soba that is dark in color and highly aromatic. This is Izumo Soba. It is counted as one of the 'Three Great Sobas of Japan,' alongside Iwate's Wanko Soba and Nagano's Togakushi Soba. It features a production method called 'hikigurumi,' where the buckwheat grains are ground with their husks, resulting in this dark appearance and powerful flavor. It is said to have taken root in the Izumo region after Matsudaira Naomasa, who was transferred from Shinshu Matsumoto to Matsue during the Edo period, brought skilled soba craftsmen with him. The two serving styles are also unique: 'Warigo-soba,' where noodles are served in stacked round lacquerware, and 'Kamaage-soba,' which is eaten with hot dipping sauce. Enjoying Warigo-soba by tasting each layer while changing the condiments is a true joy of traveling. It is a local dish you must try when visiting Izumo.
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