Izumo soba (Whole-ground buckwheat noodles)
Fragrant, full-flavored soba made with whole-ground buckwheat

About Izumo soba (Whole-ground buckwheat noodles)

Izumo soba is a distinctive food tradition of the Izumo region. One of its characteristic features is its darker appearance compared with many other types of soba.

When buckwheat flour is made, buckwheat kernels are typically sorted into grades from first to fourth flour. The flour becomes lighter in color toward the center of the kernel, and the part used affects the type of soba. Soba made from the white center, or first-grade flour, is known as Sarashina soba. Izumo soba, by contrast, is made using a milling method called hiki-gurumi: the buckwheat is ground whole, without sorting the flour, with the hull still on the kernels.

This gives the noodles their darker color, as well as a rich aroma, full flavor, satisfying texture, and high nutritional value.

The Izumo region has many soba restaurants, each with its own approach and specialties. Sampling Izumo soba at different restaurants and comparing their dipping sauces is one of the pleasures of visiting the region.

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