Izumo Soba
Richly flavored Izumo-style buckwheat noodles made with whole-grain milling

About Izumo Soba

Izumo Soba (出雲そば, Izumo soba) is a cherished culinary tradition of the Izumo region, easily recognizable by its distinct dark appearance compared to typical soba noodles.

When producing buckwheat flour, the grains are typically hulled and divided into different grades ranging from first to fourth. The inner core of the grain is lighter in color, yielding a refined flour used to make delicate soba like "Sarashina Soba." However, Izumo Soba is unique. It employs a milling technique called "hikigurumi," which uses the whole unhulled buckwheat grain.

This method gives the noodles their characteristic darker hue and a deeper flavor profile, along with enhanced aroma and nutritional value. The result is soba with a wonderfully rich taste and satisfying texture.

In the Izumo area, you'll find numerous soba restaurants, each offering their own take and special touches. Exploring the variety of Izumo Soba and comparing the different dipping sauces unique to each establishment can be one of the most delightful ways to enjoy a trip to Izumo.

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