Izumo soba

Izumo soba is a food culture representative of the Izumo region. One of the features is that it looks dark compared to common soba.
Normally, when making buckwheat flour, the unshelled buckwheat fruit is classified from the first flour to fourth flour. The more you go to the center of buckwheat fruit, the whiter it becomes, and the type of buckwheat will change depending on which place you use. The white part of the center, the buckwheat made with the most flour, is called “Sarashina soba”. Izumo soba is a milling method called “hikigurumi” which grinds Gensoba (the fruit of buckwheat with shell) as it is without sorting flour. Make it in.
This makes it black in color, but it is nutritious and fragrant, and has a good flavor and texture.
There are many soba shops in the Izumo region, and even in the same Izumo soba there are differences and distinctions. Eating around Izumo soba with rich local colors and comparing the differences in soba soup in each store is one of the ways to enjoy traveling in Izumo.