It is made by rolling kneaded rice flour with kumazasa (bamboo grass) and then boiling it. It is a traditional food for the lunar calendar's Children's Day (Tango no Sekku).

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Eastern Region, Oki Region

주요 재료

Kumazasa (bamboo grass), Rice flour, Igusa (mugwort)

On New Year's Day, people eat "Sumashi-zoni" with iwanori seaweed in it, and in some areas they start eating "Azuki-zoni" on January 2. There is a tradition of using round rice cakes.

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Eastern area of the prefecture

주요 재료

Red beans, round rice cake

Sumashi Zoni is eaten in a soy sauce-based dashi (=Japanese soup stock), similar to clear soup, with round rice cakes added to the broth.

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All of Shimane prefecture

주요 재료

Round rice cakes, Rock seaweed, Bonito flakes, Agodashi (flying fish broth), Hazedashi (goby fish broth), Irikodashi (anchovy broth), etc.

Called "Heka-nabe," it involves cooking seafood in an iron flat pot similar to a sukiyaki pot. In some cases, wild boar meat is used instead of seafood.

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Iwami Region (Oda City etc.) , Eastern Region

주요 재료

Seafood, seasonal vegetables such as onions, napa cabbage, and shimeji mushrooms.

Shijimi clams are harvested from Lake Shinji, located at the lower reaches of the Hii River in the eastern part of Shimane Prefecture. Lake Shinji is the seventh-largest brackish lake in Japan.

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Eastern Region (around Izumo Region)

주요 재료

Yamato Shijimi, Green onions, etc.

In Shimane Prefecture, during the Boys' Festival (Tango no Sekku), a snack known as "kashiwamochi" is commonly made and enjoyed by children.

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All of Shimane Prefecture

주요 재료

Sarutoriibara leaves(Smilax china leaves), Glutinous rice, Short-grain rice, etc.

In 1939, “Uzume-meshi” was selected by the Imperial Household Agency as one of the "Five Famous Types of Japanese Rice" along with “Sayori-meshi” from Gifu Prefecture, “Fukagawa-meshi” from…

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Iwami region (Hamada city, Masuda city Hikimi town, Tsuwano town, etc.)

주요 재료

Wasabi, sea bream, japanese parsley, seasonal vegetables (carrots, burdock, shiitake mushrooms, satoimo, tofu and fried tofu, chicken, kamaboko), etc.

“Kakuzushi” and “Hakozushi” are both types of pressed sushi. The difference lies in the shape and size of the wooden box used.

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Iwami region

주요 재료

Seasonal vegetables such as vinegared rice, carrots, burdock, and shiitake mushrooms

Especially “Braised Oki Arame” is a familiar dish to the locals.

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Oki Islands

주요 재료

Oki arame, carrots, fried tofu, etc.

In Shimane Prefecture, known for its abundant "Tobiuo(=Flying fish)" catch, these fish are affectionately called "Ago" by the locals.

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Eastern Area, Oki Area

주요 재료

Tobiuo(=Flying fish)

Sazae is an essential ingredient on the Oki Islands' dining tables, cherished in various culinary preparations, with "Sazae Meshi" being one of the popular Sazae dishes.

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Entire Oki Area, Iwami Area, Izumo Coastal Area

주요 재료

Sazae(=Turban Shell), Rice

Izumo soba is representative of the Izumo region. Along with "wanko soba" in Iwate Prefecture and "Togakushi soba" in Nagano Prefecture, it is one of the three most famous soba in Japan.

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Izumo Area

주요 재료

Izumo Soba

Sumoji is a type of chirashi-sushi, and is a type of sushi made with grilled mackerel, which is a specialty of the prefecture, served over vinegared rice.

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Tobu Area (Unnan City etc.)

주요 재료

Mackerel, rice, glutinous rice, etc.

The offshore smelt, horse mackerel, and flying fish harvested by these fishing methods are made into surimi, which is then made into tsumire (fish ball) with gobou(=burdock) and green onion, and…

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Izumo Area, Iwami Area, Oki Area etc.

주요 재료

Okigisu fish, horse mackerel, flying fish, gobou(=burdock), carrot, etc.

The Shimada area was mostly surrounded by mountains and could not produce enough rice.

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Eastern region (Shimada area)

주요 재료

bamboo shoots, sansho (Japanese pepper)

"Fukinotou miso" is a popular dish made with miso and butterbur sprouts, which is often served with rice and as a snack with alcoholic beverages.

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Izumo region, Iwami region, etc.

주요 재료

butterbur sprouts, white miso, country miso, etc.

There are a variety of loach dishes, including fried loach, Yanagawa hotpot, and candied stew, but dojo kenchinjiru, which is made with loach and plenty of other ingredients from the mountains of…

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The eastern region (Yasugi City, etc.)

주요 재료

Loach, burdock, shiitake mushrooms, carrot, radish, etc.

The salt water-packed wetlands that sit between fresh and sea water are called brackish lakes.

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Izumo region

주요 재료

Blood clams (salubowgai)

"Koi no Ito-zukuri" was a noble cuisine eaten by emperors and shoguns from the Kamakura period to the Meiji period.

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Matsue City

주요 재료

Carp, carp roe, etc.

One of these is whitebait tempura, a regular fixture at local restaurants as an accompaniment to udon noodles or a bowl of rice.

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Matsue city

주요 재료

Whitebait, bamboo shoots, rapeseed blossom, seasonal vegetables etc

"Suzuki no Hoshoyaki" is a specialty cuisine of Matsue City, which has flourished as a castle town since the Edo period.

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Matsue City

주요 재료

Sea bass

Even today, eels are still eaten in the Izumo region, and are enjoyed in a variety of dishes such as shiroyaki (grilled eel without sauce), kabayaki (grilled eel with sauce), unaju (eel over rice)…

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Izumo Region

주요 재료

Eel, grilled tofu, Kyo-negi (green onions), seasonal mushrooms, garland chrysanthemum, etc.

Kuroda Seri is a local vegetable of Matsue City, Shimane Prefecture, which has been handed down since the Edo period. The name "Kuroda" comes from the old name of the area, Kuroda-cho.

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Matsue City

주요 재료

Kuroda Seri, spinach

Hamada City and Masuda City are located in the western part of Shimane Prefecture, facing the Sea of Japan. Iwami Sanda, which includes both cities and Ota, is the main city of the Iwami region.

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Iwami area (Hamada City, Masuda City, etc.)

주요 재료

Whale skin, rice, radish, burdock root, shiitake mushrooms, etc.

Bakudan-onigiri" is a popular lunch box or snack that makes lavish use of iwanori. The name "bakudan" is derived from the appearance of the large, round rice ball covered with iwanori seaweed.

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Izumo region, Oki region

주요 재료

iwanori seaweed, rice

One of these is "kakinamasu," dried persimmons made into a vinegared dish.

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All over the prefecture

주요 재료

Dried persimmons, radishes (or turnips), carrots, etc.

Dried daikon is made in all parts of Shimane Prefecture, but "Nishime (simmered dish) of dried daikon" is a local dish mainly made in the Iwami region.

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Iwami region (Hamada city, etc.)

주요 재료

Dried daikon(Japanese radishes)

The locals recommend agono ko umani (braised flying fish roe), which goes well with sake. Dishes using the roe of flying fish are well-loved and eaten by locals.

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Oki island area

주요 재료

Flying fish roe