Shimane’s local cuisine recommended in November
Table of contents
“100 selections of local dishes”
The recommended local dish of Shimane prefecture in November is “Izumo soba”. It’s the season for new soba.
“100 selections of local dishes”
“Izumo soba” and “Shijimi (corb shell) soup” are selected from Shimane prefecture as “100 selections of local dishes” by the Ministry of Agriculture, Forestry and Fisheries. Both can be eaten all year round. However, if you dare to choose a delicious time, “Izumo soba” is the season for new soba in November and December, and “Shijimi soup” is the time for “Doyo shijimi” (around July) and the time for “Kan shijimi” (January-March).
https://www.maff.go.jp/j/nousin/kouryu/kyodo_ryouri/attach/pdf/190131-2.pdf
“Shijimi (corb shell) soup”
Shimane Prefecture is the largest catch of “Shijimi” in Japan. Lake Shinji is the 7th largest lake in Japan, but the production of “Shijimi” is the largest in Japan.
“Izumo soba”
“Izumo soba” is one of the three major soba noodles in Japan, along with “Wanko soba” in Iwate prefecture and “Togakushi soba” in Nagano prefecture. In the early Edo period, when Naomasa Matsudaira moved from the Shinshu Matsumoto domain to the Matsue domain, soba became popular in the Izumo region because he brought a soba chefs.
“Shinjiko-Shicchin”
From Shimane Prefecture, the “local dishes loved by the nation” by the Ministry of Agriculture, Forestry and Fisheries have not been selected. However, there is “Shinjiko-Shicchin” in Shimane Prefecture. “Shinjiko-Shicchin” is seven kinds of seafood (Japanese sea perch, offshore greasyback prawn, eel, pond smelt, Japanese icefish, carp, Japanese basket clams : corb shell) caught in Lake Shinji.
According to the Shinjiko Lake Fisheries Cooperative, each delicious season is summer (March-December) for Japanese sea perch, autumn for offshore greasyback prawn, winter for eel, October-March for pond smelt, November-May for Japanese icefish, and February for carp , around July and January-March for Japanese basket clams .
“Akaten in Hamada”
Also, when we traveled to Shimane prefecture, the local dish that I thought was delicious was “Akaten in Hamada”. “Akaten” is a fish paste mixed with red pepper and fried with bread crumbs. It is a soul food that has been eaten in Hamada City in western Shimane Prefecture. It goes well with alcohol.
