Shijimi Soup is probably the most simple old-school Japanese soup you can make (aside from miso soup, of course). It includes the broth of the Shijimi clam, and seasoned with some soy sauce and miso. It is a dish that has been common since the Edo period, and is known for being very cheap and easy to make. Shimane is famous for being the origin of this dish, but can be made almost anywhere in Japan. Be careful, though. You’ll get a mouthful of sand if you don’t let the clams filter through seawater first!
You could say the difference between regular soba and Izumo Soba is in the presentation, but there is definitely more to this dish than meets the eye. Traditionally, Soba is served with a sauce or soup on the side, and eaten by dipping the soba noodles into the sauce. Izumo Soba, however, is served with the sauce poured on top, and served on a special tray of three round boxes. This comes from when visitors from Osaka would eat Soba noodles in Shimane, as they are used to eating them outdoors, which made the portable boxes perfect for a picnic.
Taimeshi can be translated simply as “Bream Rice”, and is grilled Bream or Tilefish served on top of flavored rice mixed with vegetables. While Taimeshi can also be attributed to Ehime, the Bream caught off the coast of Shimane are also very delicious. Taimeshi is also traditionally eaten for good luck or celebration, as the name is similar to the Japanese word for “congratulations” or “medetai”
Nodoguro, while not the most popular of fish types, is known for its exceptional fatty and sweet meat. Caught off the coast of Shimane and Yamaguchi, the fish has delicious white meat that can be served in a variety of ways, but is best enjoyed grilled or steamed. Either way, this fish is definitely a must-eat on your trip to Shimane prefecture.
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