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
- Izumo BotebotechaShimane
Botebotecha whisks hot bancha, traditionally infused with dried tea blossoms, into foam with a long chasen, then adds small amounts of rice, shiitake...
- Izumo SobaShimane
Izumo soba is a dark, aromatic Shimane noodle traditionally made from buckwheat milled with more of the outer grain than many pale soba styles. It has...
- Izumo ZenzaiShimane
Izumo zenzai is a warm sweet of simmered azuki beans and mochi associated with the Izumo area and visits to Izumo Taisha.
- Lake Shinji Shijimi SoupShimane
Shijimi jiru is a clear or miso-seasoned soup filled with small freshwater clams. Shimane's version is closely associated with the dark-shelled Yamato...
- Matsue WakakusaShimane
Wakakusa covers soft rectangular gyuhi with vivid green kanbaiko rice powder, suggesting fresh spring grass through its color and delicate sweetness.
- Matsue YamakawaShimane
Yamakawa is a dry pressed sweet in irregular red and white pieces that dissolve quickly, balancing fine sugar with a subtle salty note.
- Shimane AkatenShimane
Akaten is a red, mildly spicy fish cake from around Hamada in western Shimane, made by mixing chili into fish paste, coating it with breadcrumbs and...
- Tsuwano Genji MakiShimane
Genji maki spreads smooth bean paste over a thin, softly baked oval sheet and rolls it into a long cylinder that is sliced for serving.
- Tsuwano Uzume-meshiShimane
Uzume-meshi seasons diced shiitake, carrot, kamaboko and koya-dofu in light broth, hides them beneath rice and finishes the bowl with hot dashi...