Izumo Soba: Savoring the Aroma and Culture of Wari-ko Soba, One of Japan's Three Great Sobas

"Izumo soba" long eaten in the Izumo region of Shimane is made by the "maru-biki" (whole-grain grinding) manufacturing process that mills freshly ground buckwheat with the outer husk. This gives it a dark color and strong aroma and flavor. As one of Japan's three great sobas, it is loved by soba enthusiasts nationwide.

How to Eat Wari-ko Soba

The representative way to eat Izumo soba is "wari-ko soba." Soba served in round red lacquered dishes (wari-ko) is topped with condiments (green onion, grated daikon, momiji-oroshi, nori, bonito flakes, etc.) and dashi soy sauce (tsuyu) is poured over to eat. Typically served in stacks of three dishes; after finishing one, the next wari-ko is stacked on it, and the next soba is eaten with the remaining tsuyu — this is the manner of eating.

Soba Restaurants on the Izumo Taisha Approach

Long-established soba restaurants line the Izumo Taisha approach (Shinmon-dori). Eating Izumo soba after worship is a standard Izumo sightseeing course, with each restaurant proud of its own unique dashi broth and manufacturing methods.

Kamaage Soba is Also Popular

Besides wari-ko soba, "kamaage soba" is also an Izumo specialty. Boiled soba is served with its boiling water in the dish and eaten with ponzu and condiments — an Izumo-unique way of eating.

Access

Soba restaurants around Izumo Taisha are 5-10 minutes on foot from Ichibata Electric Railway Izumo Taisha-mae Station.