Izumo soba
出雲そばNoodle
Izumo soba is the dark buckwheat noodle of Matsue and Izumo, and it suits anyone visiting the castle or the shrine, though the warigo dashi is poured over the noodle and takes a round to get used to.
Where to eat Izumo soba · 1 place
Izumo soba counts as one of Japan's three great soba. Tradition says Matsudaira Naomasa brought soba makers with him from Matsumoto when he moved to Matsue in 1638. The buckwheat is milled whole with the husk, so the noodle is dark and smells strongly of the grain.
Warigo soba comes in round lacquer stacks, a form Matsue adopted around 1907 after square boxes proved hard to clean. Kamaage soba is served straight from the pot without rinsing. Garnishes include green onion, nori, bonito flakes and grated daikon with chilli.
Quick answers about Izumo sobaよくある質問
How do you order Izumo soba?
Order warigo soba for three stacked rounds. Pour the dashi over the top round, eat it, then tip what is left into the next round. Kamaage comes unrinsed in its cooking water, and you add the dashi yourself.
When is Izumo soba in season?
Izumo soba: New-crop soba arrives in autumn, and Kamiarisai in November brings kamaage soba stalls to the streets round Izumo Taisha.
Where can you eat Izumo soba in Japan?
Places we list for Izumo soba include Yakumo-an.