Regional food and famous sweets of Shimane
Izumo's shrine culture, buckwheat, Lake Shinji clams, and the seafood and preserved foods of the Japan Sea coast.
Shimane is part of the Chugoku region. This page lists the guides currently available in English.
9 guides in English
- Hamada Akaten
Akaten is a Hamada fish cake made by kneading chilli into pollock or other white-fish paste, shaping it into a flat rectangle, coating it in...
- Izumo Soba: Warigo and Kamaage Styles
Izumo soba is a dark, aromatic noodle of the Izumo region in Shimane, made with buckwheat milled close to the husk in a whole-grain style. It has a...
- Izumo Zenzai: Sweet Azuki Soup with Mochi
Izumo zenzai is sweet azuki soup with grilled or simmered mochi or shiratama; texture, salt and red-white mochi vary by shop.
- Lake Shinji Shijimi Soup from Shimane
Shijimi-jiru is a soup made by simmering small clams in their shells and seasoning the broth with miso or a light salt-and-soy finish. In Shimane, the...
- Matsue Botebotecha: Foamed Bancha Meal Tea
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- Matsue Wakakusa: Green Kanbaiko-Coated Gyūhi
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- Matsue Yamakawa: Red-and-White Pressed Tea Sweet
Yamakawa pairs red and white pressed sweets: red evokes a mountain of autumn leaves and white the river water in a poem by tea lord Matsudaira Fumai.
- Tsuwano Genji Maki
Genji maki is a Tsuwano confection made by wrapping smooth bean paste in a thin, soft castella-like sheet and shaping it into a long, flat roll for...
- Tsuwano Uzume-meshi: Rice Hiding Savory Ingredients
Uzume-meshi hides simmered diced tofu, kamaboko, carrot, shiitake and other ingredients beneath rice, then adds seri, nori, wasabi and clear seasoned...
