Shimane

  • Izumo Soba

    Shimane specialty serving aromatic dark noodles ground with buckwheat husks in three-tier wanko.

    Dark colored using whole-grain buckwheat flour with firm texture and fragrant aroma. Unique eating method pours condiments and broth on first tier, pouring remaining broth into next tier to layer flavors. Kamaage-style soba is also popular, winter version with raw egg is nutritious. Specialty shops line from Izumo Taisha gates to Matsue castle town, soba-making experiences available.

  • Lake Shinji Clam Miso Soup

    Deep-flavored miso soup lavishly using Lake Shinji yamato clams.

    Large clams raised in brackish lake are rich in umami and succinic acid, reputed effective against hangovers. Simple cooking boils shells as-is, dissolving mixed miso once shells open. Many inns serve for breakfast, sunset spots also sell takeout cups.

  • Nodoguro Salt-Grilled

    Fatty premium fish nodoguro simply salt-grilled.

    "Formal name akamutsu. San'in offshore catches have excellent fat content, called 'white fish toro.'" Crispy-grilled skin highlights sweet fat and refined flesh. "Hamada Port brand 'Donchicchi Nodoguro' is especially popular, fetching double-plus prices in metropolitan areas."

  • Aka-ten

    Spicy tempura originating in Hamada, frying fish paste mixed with chili peppers.

    White fish paste mixed with breadcrumbs and chili peppers, fried in bread-loaf-sized rectangular shape. Delicious as-is, even better with mayonnaise or chili powder as beer snack. Widely distributed as supermarket side dish, room-temperature packs suitable as souvenirs.

  • Uzume-meshi

    Tsuwano local cuisine burying ingredients under rice, pouring broth over.

    "Hides shiitake mushrooms, koyadofu, carrots, wasabi, and kamaboko under bowl rice," pouring hot broth to dissolve wasabi while eating this rustic flavor. "Originated in Edo period to hide ingredients for frugality." Light ochazuke sensation easily eaten, ideal trip finale.