Izumo Soba is home made every day early in the morning. It needs to rest for several hours to be delicious Soba.
Izumo Soba is a little different from other types of Soba in Japan.
Whole buckwheat is ground to flour (along with the outer shell) so the color is darker, and it has a nice flavorful fragrance as well as a special texture. There are also two special ways to eat Izumo soba. After being boiled, cold soba is rinsed with water and served in a round dish called "Warigo".
Hot soba is noodles served in a bowl with the water it was boiled in. This soba is called "Kamaage soba".
We also add condiments such as Yakumi and Daikon to spice up the soba as much as we like. Each style has its own story - people ate Warigo soba for lunch outdoors, and Kamaage Soba was served at street stalls near Izumo Taisha, often eaten after visiting the shrine.
Soba is one of the main dishes in Japan and one of main 3 soba is Izumo Soba.