WHAT TO EAT

Izumo Soba Buckwheat Noodles

Izumo soba noodles are made every day early in the morning. They need to rest for several hours to become extra delicious.
Unlike the hulled buckwheat used in soba noodles made in other areas, for Izumo soba, whole buckwheat (including the hull) is ground into the flour used to make the noodles. Because of this, their color is darker and their scent is richer.

There are also two special ways to eat Izumo soba: warigo and kamaage.

Warigo: After being boiled to perfection, chilled soba is rinsed with water and served in round dishes that are usually stacked 3 deep. Broth and “yakumi” condiments such as green onions, seaweed, grated radish and shaved bonito flakes are vital ingredients. People ate warigo soba for lunch outdoors and the typical lacquerware dishes were a round shape so that there would be no corners that could stay dirty after washing.

Kamaage: Hot soba noodles are served in a bowl with the water they were boiled in and yakumi condiments.
Kamaage soba was served at street stalls near Izumo Taisha where it was difficult to thoroughly wash the noodles after cooking, which is why they are served in the water they were boiled in. This soba was often eaten after a visit to the shrine.

Soba is an important traditional dish in Japanese cuisine, and Izumo is proud to be home to one of the main three main types of soba noodles.