The “Hikigurumi” Method: Grinding the Whole Buckwheat Grain
One of the defining characteristics of Izumo soba is a method called “hikigurumi,” in which the entire buckwheat grain is ground. Rather than using only the central part of the grain, the outer layer known as the sweet hull is ground together with it, giving the noodles their characteristic dark color.
The resulting Izumo soba is typically dark in color, relatively broad, and rich in buckwheat flavor. With each bite, the natural aroma and savory character of buckwheat spread across the palate, creating a rustic and satisfying taste.
Careful In-House Milling for a Rich Buckwheat Aroma
At Honda Shoten, the maker of Organic Izumo Soba, buckwheat is carefully milled in-house to preserve its natural aroma and flavor. Using freshly milled flour helps bring out the distinctive fragrance that characterizes Izumo soba.
The aroma of buckwheat can be appreciated as soon as the package is opened, while boiling the noodles releases an inviting roasted fragrance. It is an appealing choice for anyone who wants to enjoy the natural character of buckwheat as the main feature of the meal.
Five-Part Soba Made with Organic Ingredients
Organic Izumo Soba is a five-part soba made with organic buckwheat flour and wheat flour. The blend retains a pronounced buckwheat flavor while creating noodles that are easy and enjoyable to eat.
Another notable feature is that it is made without food additives. The production process focuses on preserving the natural aroma and character of the ingredients, allowing the fragrance of the soba to be enjoyed when the package is opened and again as the noodles cook.
Enjoy Soba-Yu to the Very Last Drop
One of the pleasures of eating soba in Japan is soba-yu, the hot, cloudy water left after boiling the noodles. Organic Izumo Soba uses buckwheat flour as the dusting flour as well, allowing the resulting soba-yu to be enjoyed after the meal.
Mixing the soba dipping sauce with warm soba-yu creates a simple finishing drink that lets you continue enjoying the aroma of buckwheat. This traditional custom makes it possible to experience more of the culture surrounding Izumo soba, even when preparing it at home.
Izumo Soba Loved by the Lords of Matsue
Izumo soba has long been enjoyed as a local specialty of Shimane. During the Edo period, the lords of the Matsue domain are also said to have been captivated by its flavor. Over time, soba became closely connected with Matsue’s food culture and its refined tea ceremony traditions.
The dark noodles, powerful buckwheat aroma, and rustic, earthy character of Izumo soba offer a distinctive taste of the Izumo region. Even today, it remains one of the local dishes visitors to Shimane should experience.
Experience the Traditional Flavor of Izumo at Home
“Organic Izumo Soba” combines the traditional hikigurumi method of Izumo soba with careful in-house milling and organic ingredients. As a five-part soba, it allows you to appreciate the natural aroma and savory flavor of buckwheat in a convenient form.
Enjoy the characteristic dark, broad noodles, then finish the meal with fragrant soba-yu. Through this simple dining experience, you can discover the rustic and richly aromatic appeal of Izumo soba, a regional tradition that has been enjoyed since the Edo period, from the comfort of your own home.