# Izumo Soba ｜ Our Regional Cuisines

**Cuisine Name**: Izumo Soba

**Region**: Our Regional Cuisines

## Main Lore Areas
Izumo Area

## Main Ingredients Used
Izumo Soba

## History, Origin, and Related Events
Izumo soba is representative of the Izumo region. Along with "wanko soba" in Iwate Prefecture and "Togakushi soba" in Nagano Prefecture, it is one of the three most famous soba in Japan. It is said that soba spread to the Izumo region in the early Edo period when Naomasa Matsudaira, the first lord of the Matsudaira family of the Matsue domain, brought soba chefs with him when he moved from the Matsumoto domain in Shinshu.Izumo soba has a darker color than most soba. When buckwheat flour is milled, it is generally classified into three types of flour, from the first to the third. For example, soba made from the first buckwheat flour, which is ground from the center of the buckwheat seed, is called Sarashina soba, while soba made from the third buckwheat flour, which is ground from the part closer to the outer shell, is darker in color and is called Yabusoba or Inaka soba.Izumo soba is made using a milling method called "Hikigurumi," in which the buckwheat (the buckwheat with the hull attached) is ground directly into buckwheat flour without sorting. This process is said to produce soba with high nutritional value and aroma, as well as a good flavor and texture. Another feature of soba is that only about 20% of the flour is used to bind the buckwheat.

## Opportunities and Times of Eating Habits
Since buckwheat seeds could be grown even in mountain fields on barren land, eating buckwheat has been a common practice in the Okuizumo region since the Heian period (794-1185).Today, buckwheat is distributed throughout the year, but the best time to eat buckwheat is when freshly harvested buckwheat seeds are available in the fall.

## How to Eat
Izumo soba is locally served as either cold "wariko soba" or warm "kama-age” soba. Wariko soba is a type of buckwheat noodle served in a cylindrical, round, stacked box called a wariko. It is served with cold soba dipping sauce. The name derives from the fact that in the castle town of Matsue during the Edo period, soba was carried in square stacked boxes. The square stacked boxes were difficult to wash, so they gradually became round stacked boxes as we know them today. Soba sauce is served in an earthenware jar and poured directly over the buckwheat noodles in the box. The soba is washed after boiling by soaking it in cold water, which is also known as “Arai” meaning washing in Japanese.While wariko soba originated in Matsue, kama-age soba is said to have originated near shrines such as Izumo Taisha Shrine.In October of the lunar calendar, during the "Kamiari Festival" held at shrines in the Izumo region, food stalls lined the streets and hot kama-age soba (freshly-boiled soba) was served. The boiled soba was usually rinsed in cold water, but the rinsing process was omitted in order to sell the soba at food stands. Soba noodles were served as they were after being taken out from the pot or kettle, with thickened sobayu and condiments poured over the soba. As with wariko soba, you can adjust the flavor by adding your own dipping sauce.

## Efforts for Preservation and Succession
(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)It is served at local soba restaurants and other eateries. Even within the same "Izumo soba," each restaurant has its own personality and specialties, and many tourists enjoy eating their way through the area.

## Ingredients
- buckwheat flour: 400g
- Water: 450cc
- Battering powder: 200g

## Recipe
1. 1. Sift the buckwheat flour, add 70% of the specified amount of water, use your fingertips to mix the water in a circular motion, add the remaining 20%, mix again, observe the consistency, and add more if necessary. Gather the mixture into one, press your thumb into the dough in the direction of clockwise rotation, knead it firmly to create a crumbly texture, and use the kneading stick to create triangular wedges while pressing against the edge to remove air.
2. 2. Sprinkle flour on the board, press the dough from above to flatten it, sprinkle flour on the dough, and flatten it further by turning it from the center by hand. Sprinkle flour on top of the dough and roll it out with a rolling pin, pushing it out from the center. Repeat while turning.
3. 3. Sprinkle with flour, roll out the dough around the rolling pin, and when it reaches a certain size, spread it out, sprinkle with flour, and spread it out so that it is about 2 mm thick.
4. 4. Sprinkle with flour and cut into pieces about 2 mm thick. Boil in plenty of boiling water.
5. 5. Rinse with water and cool in cold water. Place in a bowl and pour yakumi(condiments) and soba soup over the top.

## Provider Information
provider : Shimane Prefecture Dietary Improvement Promotion Council

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