- 2024.06.12
- Dining
Traditional Dishes Unique to Shimane
Shimane Prefecture is rich in natural beauty and culinary resources. It is also featured prominently in the Kojiki, Japan's oldest existing historical record. As such, the people have cultivated their own unique culinary traditions, sourcing ingredients from the great Sea of Japan, Lake Shinji, and Shimane's various rural farming lands.
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Izumo Soba (Izumo Buckwheat Noodles)
When people think of Shimane, they think of Izumo Soba, which, out of all the different types of sobas in Japan, ranks in the top three. Unlike regular buckwheat noodles, the husk is left intact during the milling process, giving the noodles a darker appearance and a higher nutritional value. They are typically served either cold (warigo), or hot (kamaage). You'll find all sorts of restaurants selling Izumo Soba throughout the streets of Matsue City, Shimane Prefecture's capital, and its surrounding area.
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A Culture of Tea and Wagashi (Traditional Japanese Confectionery)
Matsue City is also known throughout Japan as having a penchant for its matcha green tea. One of the great tea masters of olden-day Japan was Matsudaira Harusato (AKA Lord Fumai), a former leader of the Matsue domain. Lord Fumai introduced the tea ceremony to his region, and even managed to raise Matsue to the status of "Big Three Confectioners" alongside Kyoto and Kanazawa. Get a taste of the rich history and culture of Matsue City by participating in your very own tea ceremony, complete with traditional wagashi sweets, in Lord Fumai's Yukari Tea Room, or in the café overlooking the Japanese garden.
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Shimane Wagyu Beef
Shimane Prefecture has a long history of cattle farming, and Shimane Wagyu, known for its fresh color, fine marbling, and decadent umami flavor, comes from a breed of cow called the Japanese Black. It has won many awards for its superior quality, including coming out on top twice in a row in the national Wagyu Olympics. Why not try Shimane Wagyu right in the heart of where it is cultivated?