🕓 2024/12/17
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Shimane Prefecture is a region blessed with rich natural beauty and stunning landscapes. Its unique culinary culture has developed by making full use of fresh ingredients sourced from places like the San’in Coast, Lake Shinji, and Lake Nakaumi. Located between the Sea of Japan and the Chūgoku Mountains, Shimane offers the best of both ocean and mountain delights.
The prefecture is also known for its rich history and cultural heritage, and its food reflects these aspects beautifully. By exploring Shimane’s local dishes, you can truly experience the region’s charm and traditions.
Among the most celebrated foods of Shimane are Izumo Soba, the Seven Delicacies of Lake Shinji (Shinjiko Shichinmi), and Matsue Oden. If you have the chance to visit Shimane, don’t miss the opportunity to savor these dishes and immerse yourself in the unique culinary culture of the region.
Izumo Soba is a representative local dish of the Izumo region in Shimane Prefecture. It is recognized as one of Japan's "Three Great Soba" varieties, alongside Wanko Soba from Iwate Prefecture and Togakushi Soba from Nagano Prefecture. Its defining characteristic is the hikigurumi method, where the buckwheat grains are ground whole, including the hulls, resulting in noodles with a dark hue and a rich, robust flavor.
The two most iconic ways to enjoy Izumo Soba are Wariko Soba and Kamaage Soba.Wariko Soba is served in stacked, round lacquerware bowls. Toppings and dashi broth are added directly to the noodles before eating.Kamaage Soba is served hot, without being rinsed in cold water, and enjoyed with a concentrated dipping broth and condiments.
The history of Izumo Soba dates back to the early Edo period. In 1638, Naomasa Matsudaira, the first lord of the Matsue Domain, was transferred from the Matsumoto Domain in Shinshu (present-day Nagano Prefecture) to Matsue. He brought soba artisans with him, which established the foundation for soba culture in the Izumo region.
In addition, in the Okuizumo area, buckwheat cultivation thrived even on poor soil, contributing to the further development of Izumo Soba.
Lake Shinji, a brackish lake located between Matsue City and Izumo City in Shimane Prefecture, is known for its rich ecosystem, which has given rise to seven unique specialties collectively called the “Seven Delicacies of Lake Shinji” (Shinjiko Shicchin). These delicacies are: sea bass (suzuki), freshwater shrimp (morogeebi), eel (unagi), pond smelt (amasagi), icefish (shirauo), carp (koi), and corbicula clams (shijimi). Each ingredient offers distinct flavors and textures that highlight the region’s culinary diversity.
These delicacies, nurtured by the bountiful natural environment of Lake Shinji, are iconic symbols of Shimane’s food culture. Visitors to Shimane are encouraged to savor these rare delights and experience the rich culinary traditions of the area.
The origin of the Seven Delicacies of Lake Shinji dates back to 1930, when a journalist named Hakken Matsui from the Shimane Shimbun newspaper drew inspiration from the “Ten Scenic Spots of West Lake” in China. He contributed an article to the Matsuyo Shimbun (now the San’in Chuo Shimpo) that introduced the concept of the “Ten Scenic Spots and Eight Delicacies of Lake Shinji.”
Later, a man named Hidenobu Araki coined the term “Four Fish Delicacies of the Lake,” which popularized the idea of local culinary treasures among the residents of Matsue. By 1958, when plans were made to reclaim part of the Nakaumi lagoon, a group called the “Lake Farewell Society” actively promoted the importance of the lake’s delicacies. This led to the formal establishment of the term “Seven Delicacies of Lake Shinji.
Matsue Oden is a traditional dish that has long been cherished in Matsue City, Shimane Prefecture. Its defining features include the use of locally grown leafy vegetables, such as seri (Japanese parsley) and shungiku (garland chrysanthemum), as well as seasonal seafood. The leafy vegetables are lightly dipped in the oden broth, allowing diners to enjoy their crisp texture and fresh flavor.
There are many oden restaurants throughout Matsue, each offering their own unique variations of broth and ingredients. Some use broth made from local flying fish (ago dashi), while others serve condiments like yuzu miso or fukinoto miso (butterbur sprout miso), adding a distinctive twist to the dish.
The history of Matsue Oden dates back to the Edo period. Matsudaira Fumai, the seventh lord of the Matsue Domain and a renowned tea master, is said to have introduced a dish called "Imadegawa Tofu" (tofu simmered in soy sauce), which was popular in Kyoto at the time. He brought this dish back to Matsue and made it accessible to the general public. Over time, this evolved into the Matsue Oden we know today, firmly establishing itself as part of the region’s culinary culture.