散策 Sansaku

Food of Shimane

29 dishes

Agono ko umani (braised flying fish roe)📍 ShimaneFlying fish is the prefectural fish of Shimane Prefecture and is known as the fish that heralds early summer among the local people. In mid-May or later, it migrates to Oki island. There are two types of flying fish in Shimane Prefecture - the Hosotobi Uo and Tsukushi Uo. The former is called "maru (round) ago" and the latter "kaku (square) ago". Together, they are called "ago". Flying fish has been rooted as an everyday food since ancient times and is also known as "taue sakana". This term was passed down among local farmers who served flying fish to their helpers during rice planting. A long time ago, people used to say, "If we can't get flying fish, we can't plant rice". There are many dishes made with flying fish, including sashimi and fried fish, but the delicacy of flying fish roe is frequently consumed. Compared to cod roe and salmon roe, flying fish roe is characterized by its large size and somewhat tough skin. Each roe is also harder to break apart and has a sticky texture. Many locals enjoy this unique texture and flavor. 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. The roe of flying fish is only available during the spawning season of flying fish, so some locals say that they are more precious than the meat itself and are a luxury item.
Azuki-zoni📍 ShimaneThere is a zoni in which rice cakes are put into azuki beans simmered for a little less sweetness. 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. This zoni is characterized by its light sweetness in comparison to “Zenzai” or “Oshiruko” (sweet azuki bean soup), although it looks similar in appearance to them. The tenth month of the old calendar in the Izumo region is the month of Kamiari-zuki, when the gods gather from all over the country. “Azuki-zoni” was served as "Jinzai-mochi” during the "Kamiari-sai" ritual held during this period. It is said that "Jinzai-mochi” is the origin of the word "Zenzai".
Bakudan onigiri📍 ShimaneThe Oki Islands are an archipelago in the northeast of Shimane Prefecture, consisting of four main islands and more than 180 smaller islands. The area is 346.22 km2, and the coastline extends 468 km. Surrounded by the sea, the Oki Islands produce a wide variety of seaweed. In winter, seaweeds such as laver and arame are harvested, and in spring, tengusa and hijiki are harvested. From December to February, when the northerly winds blow, the rock seaweed fishing begins. Aiming for calm days when the sea surface is still, the fishermen gather on the rocks at the water's edge and carefully gather the seaweed that has grown on the rocks. This "nori picking" has become a winter tradition in Oki. The rock seaweed harvested in Oki has a reputation for being thick, crunchy, and fragrant. After harvesting, the seaweed is pre-treated to remove pebbles and other debris, and then processed into laver sheets. Most of the seaweed is consumed locally, but some is distributed in and out of the prefecture. It is also an indispensable ingredient in the "iwanori zoni" (a traditional Oki delicacy), and is an essential ingredient for the New Year's holiday. 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.
Braised Oki Arame📍 ShimaneSurrounded by the sea, Oki Islands is home to a wide variety of seaweed, such as wakame and nori. There are extensive seaweed beds within a range of depths from 0 to 20 meters, where seaweed can be harvested. The rough seas of the Sea of Japan provide delicious seaweed. At depths from 0 to 10 meters, seaweed beds of sargasso such as narasamo and isomoku, and the seaweed ebiamamo are formed. At depths from 10 to 20 meters, there are few species of seaweed, mainly kurome and nokogirimoku. Arame (Eisenia bicyclis), a specialty of Oki Island, grows in shallow water at depths from 2 to 3 meters and in ports. The uneven and rough ("arai" in Japanese) surface is believed to be the source of the name. Local people have long been familiar with this seaweed, which is rich in minerals and a blessing from the sea, and around springtime, dishes that use arame are on every household's table. Especially “Braised Oki Arame” is a familiar dish to the locals. Manpowered arame fishing is still practiced today, with fishermen wearing "Hako megane (box glasses)" made of glass set into wooden frames and using long sickles to harvest the arame in the sea. The arame is dried in the sun and then soaked in seawater to remove the astringency. It is then cooked over a fire and finally dried again.
Dojo kenchinjiru📍 ShimaneYasugibushi is a folk song that has been passed down in Yasugi City since ancient times. The “loach scooping” movement, in which the dancer holds a colander and dances with humorous choreography, is well-known. According to one theory, this loach scooping gesture was adapted from the movements of men working in iron sand curation workshops. Even though loach is “dojo” in Japanese, the “dojo” in this dish's name does not refer to the river fish “loach” but instead refers to soil, which is also “dojo” in Japanese. That being said, even before the creation of Yasugibushi, loach food culture had taken root in Yasugi City. As goes the saying, “one eel and one loach,” it was a nutritional food to boost one's energy. Loach was such a familiar ingredient that it was even recorded in the fish category of the Record of Izumo's Domestic Products which was a compilation by the Matsue domain of the products of the territory at the end of the Edo period. In Yasugi City, which ranks second in the nation in loach production, the aquaculture business began in earnest after the war. Currently, it is focusing on branding the Aozora Loach that was grown in rice fields. 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 Shimane Prefecture, is popular.
Eel Tofu📍 ShimaneIn 1756, Lake Nakaumi, which straddles the boundary between the cities of Matsue and Yasugi, suddenly experienced a bountiful catch of eels. Sagoemon, a merchant from Matsue, took notice of the bumper catch and set out to sell eels in Osaka. He put the eels in baskets and left Yasugi Port, carrying them on his back with a balance bar. He transported them via the Izumo Highway to Okayama Prefecture and Osaka, making full use of overland and water routes. It is said that 20 to 30 people formed a convoy and walked through the Chugoku mountain range on a series of rough roads. The route taken by the convoy is also known as “Eel Road” or “Eel Highway,” with traces of it still evident today. Izumo eels are said to have had a great influence on the food culture in Osaka, so much so that at one time the city was flooded with eel restaurants named “Izumo-ya.” Because the idea of opening the belly of a fish is reminiscent of seppuku (ritual suicide), eel shops in the Kanto region serve eels with the back open and the head removed, while eels with the belly open and the head attached are the norm in the Kansai region. This culture of opening the belly is said to have come from Izumo, triggered by large eel shipments. 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), chirashizushi (scatted sushi), and “eel tofu” cooked Yanagawa hot pot style.
Fukinotou-miso (butterbur sprouts with miso)📍 ShimaneButterbur sprouts, also known as "Fukinoto", are a well-known delicacy in spring. Shimane Prefecture is particularly famous for this wild vegetable, which is abundant in its clean water and fertile land. The arrival of spring is heralded by these sprouts, which can be found growing in rice paddies, mountain forests, city banks, and parks. They are picked by elderly people on their walks, and children on their way home from school. Butterbur sprouts are so common that they grace dinner tables in every household, and some farmers even devote part of their farms to their cultivation. Because they can be frozen and stored, it's easy to procure large quantities of butterbur sprouts and enjoy them year-round. These sprouts can be used in various dishes like tempura, salad, and stir-fry. "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.
Heka (Fish Sukiyaki Hot Pot)📍 ShimaneA local dish from Shimane Prefecture, which faces the Sea of Japan and has a long history of fishing. 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. The term "heka" refers to the metal part at the tip of a plow, an agricultural tool. It is said that the origin of the term comes from using this tool instead of a regular pot. In Oda City, there is a fishing method known as "Ichinichi-ryo" (One-Day Fishing). This involves leaving the port early in the morning, catching fish in the nearby sea, and bringing the catch back to the port in the evening of the same day. Many of the seasonal seafood used in "Heka," such as tilefish, flounder, and sea bass, are often caught through this one-day fishing method. The characteristic of "Heka" is enjoying these fresh seafood ingredients in hearty, chunky cuts.
Izumo Soba📍 ShimaneIzumo 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. It is said that soba spread to the Izumo region in the early Edo period when Naomasa Matsudaira, the first lord of the Matsudaira family of the Matsue domain, brought soba chefs with him when he moved from the Matsumoto domain in Shinshu. Izumo soba has a darker color than most soba. When buckwheat flour is milled, it is generally classified into three types of flour, from the first to the third. For example, soba made from the first buckwheat flour, which is ground from the center of the buckwheat seed, is called Sarashina soba, while soba made from the third buckwheat flour, which is ground from the part closer to the outer shell, is darker in color and is called Yabusoba or Inaka soba. Izumo soba is made using a milling method called "Hikigurumi," in which the buckwheat (the buckwheat with the hull attached) is ground directly into buckwheat flour without sorting. This process is said to produce soba with high nutritional value and aroma, as well as a good flavor and texture. Another feature of soba is that only about 20% of the flour is used to bind the buckwheat.
Izumo soba📍 ShimaneIzumo Soba is a local buckwheat noodle dish widely eaten in the Izumo region of Shimane Prefecture. It is one of the three great soba dishes of Japan.
Kakinamasu📍 ShimaneThe Saijo persimmon, produced throughout the prefecture, is the representative persimmon of Shimane Prefecture. It is often harvested in Shimane Prefecture because of the combination of the sea breeze, temperature, and red soil of the Sea of Japan. Saijo persimmons originated in the Saijo district of Higashihiroshima City in Hiroshima Prefecture and are widely spread throughout the Chugoku and Shikoku regions. Because they are grown without the use of any herbicides, they must be carefully managed throughout the year, but this makes them fat and exceptionally sweet. The persimmon has a unique shape with four grooves and a smooth texture. The name "kozuchi" is derived from its resemblance to the "uchide no kozuchi" (small hammer) of Okuninushi no Mikoto, the deity of Izumo-taisha Shrine, which is why it is branded as such. Originally an astringent persimmon, after the astringency is removed, it becomes meltingly sweet with a sugar content of over 17 degrees. The flesh is so dense that the center becomes jelly-like. In the past, persimmons were soaked in shochu to remove the astringency, but now persimmons are placed in bags filled with dry ice to remove the astringency. Saijo persimmons are suitable for drying, and drying further concentrates the sugar content. Hamada City holds the top position in the production of Saijo persimmons. In the early Showa period, persimmon trees could be seen everywhere in the village. Fresh persimmons are shipped from early October to mid-November. After that, persimmon harvesting begins before the cold weather sets in, and the persimmons are dried and processed. In addition to dried persimmons, various other ways of eating persimmons have been handed down, including awashi persimmons soaked in hot water to remove the astringency, pickled persimmons made by pickling raw persimmons in salt, and, in an unusual twist, tempura persimmons. One of these is "kakinamasu," dried persimmons made into a vinegared dish.
Kakuzushi/Hakozushi📍 Shimane“Kakuzushi” and “Hakozushi” are both types of pressed sushi. The difference lies in the shape and size of the wooden box used. “Kakuzushi” is a type of sushi that can be easily made with “Mossou”, a small wooden box (about 5 cm square). In addition to the square shape, there are also flower shapes and pine, bamboo and plum shapes. On the other hand, the wooden box used in "Hakozushi" is larger than that of "Kakuzushi" and the finished product is cut into pieces before serving. In recent years, there are many areas where "Kakuzushi" is made easily in small amounts, but there are also areas where "Hakozushi", which can be made in large quantities at a time, has taken root as a local dish. “Hakozushi”, traditional in the Iwami region, is a type of pressed sushi that does not use fish or meat. Layer the sushi rice and vegetables in a square wooden box and place a thin plate between them. Then it is repeated and stacked: sushi rice, vegetables, thin plate...and so on. Finally, push from the top and apply pressure, cut into pieces, and garnish with thin strips of egg, sakura denpu (pink-colored minced fish) and green leaves (sansho (Japanese pepper) and carrot leaves). It is said that in the Edo period (1603 - 1868), the wife of the local governor dispatched to the area around the shogunate's domain of Iwami Ginzan (silver mine) missed the taste of Edo and handed down the cooking methods to the locals. Another theory is that it was introduced as food for soldiers during the Warring States period (1467-1603).
Kashiwa Mochi (Leaf Wrapped Mochi)📍 ShimaneIn Shimane Prefecture, during the Boys' Festival (Tango no Sekku), a snack known as "kashiwamochi" is commonly made and enjoyed by children. Despite being called "kashiwa" (oak) mochi, the leaves of the kashiwa tree do not naturally grow in the area. Instead, a local tradition has developed using leaves from the sarutoriibara plant as a substitute. The name "kashiwamochi" varies by region. In the eastern part of the prefecture, it is known as "kataramochi," in the western part, including Oda, it is called "maki," and in the Oki Islands, it is referred to as "katarimanji." Additionally, there is another type called "sasamaki" in Oki, using the same name "maki." This diversity in names within the prefecture reflects the depth of regional traditions. The leaves of sarutoriibara also have various names, such as katarano leaf, maki leaf, and katarino leaf. Sarutoriibara leaves belong to a thorny, woody vine plant that entwines itself around other plants as it grows. The name "sarutoriibara" is said to come from the idea that even monkeys can't escape once caught in its thorns, hence the name "saru-tori-ibara" (monkey-catching thorns).
Koi no Ito-zukuri📍 ShimaneShinjiko is a brackish lake with a mixture of freshwater and seawater, connected to Nakaumi between the Shimane and Tottori prefectures. It is home to an abundance of marine life, including basket clams, pond smelt, ice fish, sea bass, greasyback shrimp, carp, and eel, which are known as "Shinjiko Shicchin," or the Seven Delicacies of Lake Shinji. Shinjiko's relatively low salinity enables a large catch of freshwater carp, some of which are said to weigh nearly 20 kg. They are generally eaten in "Koikoku (miso soup)" or as Arai (sashimi). "Koi no Ito-zukuri" was a noble cuisine eaten by emperors and shoguns from the Kamakura period to the Meiji period. Today, it is a winter regional cuisine of Matsue City, which gained prosperity as a castle town. The carp is divided into three pieces and cut into long, thin threads, then sprinkled with roasted carp roe. This technique is said to have been learned from the "Shijo-ryu," a school of Japanese cuisine dating back to the Heian period. It is served by sprinkling roasted carp roe on top of long, thinly sliced pieces of carp sashimi.
Kujira gohan📍 ShimaneHamada 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. Both cities have thriving fishing industries. Hamada City has grown as a core fishing ground in the San'in region since the end of World War II, increasing its production through offshore trawl and purse seine fisheries. At its peak in 1990, the city landed approximately 200,000 tons of fish. Masuda City promotes a "cultivate and nurture" fishing industry. The city of Masuda promotes a "create and nurture" fishery, releasing abalone fry and flatfish fry and focusing on their cultivation. Whale rice, rice cooked with whale skin, has long been eaten in both cities. It was eaten on Setsubun day to pray that children would "become a big fish in the future," in honor of the giant whale. In the early Showa period (1926-1989), in this snowy region, households would buy large quantities of whale skin and pickle it in salt. This shows that the culture of eating whale was deeply rooted in the region.
Kurodaseri to horenso no ohitashi📍 ShimaneKuroda 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. The area around Kuroda-cho is said to have been a swampy area where wild Japanese parsley grew wild, and the 5th lord of the Matsue domain, Matsudaira Yoshitada, encouraged the breeding of the parsley. Since then, the cultivation of Japanese parsley began in earnest. The Hitsu hill on the back of this area is a source of clean water, and this growing environment also supported the cultivation of Japanese parsley. Harvesting in the paddy fields during the bitter cold, with bare hands and bare feet, was extremely hard work, and was even said to "shorten life. As time went by, tin paddy field shoes and water heating tubs were introduced to reduce the workload. Although the scene of work in the rice paddies used to be a wintertime tradition, the number of Kuroda Seri farmers in the town has dwindled to a few. Kuroda Seri is characterized by its peculiar aroma, but Kuroda Seri is less acrid and more fragrant, and in the 1930s it was labeled "the best in Japan" by Kitaoji Rosanjin. Kuroda Seri has a crunchy texture and can be used in a wide variety of dishes, such as stir-frying and dressing with mustard mayonnaise. Among them, "Ohitashi (boiled spinach and kuroda-seri)" is a dish often eaten at home with spinach.
Nishime (simmered dish) of dried daikon📍 ShimaneIn Shimane Prefecture, the production of dry foods and preserved foods has been passed down from generation to generation. Daikons (Japanese radishes), especially those harvested from autumn to winter, have come to be made into dried daikons as a preserved food because there are not many vegetables that can be harvested in the spring after the winter. There are a lot of variations in the way daikons are stored. For example, in the Oki area, thick daikon is broken into four pieces and hung on the eaves to make dried daikon. The small daikons were cut into strips and made into dried daikons. In addition to preserving it, drying it out reduces the water content and concentrates flavor, sweetness and its nutritional value, including calcium. There is also a method of preserving fresh daikons by burying them in the snow to provide food until spring. 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.
Sasamaki (Mochi rapped in Bamboo Leaves)📍 ShimaneIt 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). Additionally, it is eaten during other events such as a break during rice planting, celebrations after rice planting (Taiman), and the event known as Hange on July 2nd. Kumazasa is believed to have sterilizing and preservative effects. In the past, it was used as a bandage for cuts and wounds. Reflecting its beneficial properties, it is consumed with the wish for the health of children. In the eastern region, it is called chimaki, while in the Oki region, it is referred to as maki. In Oki, not only bamboo grass leaves but also kaya leaves are often used, and this variation is called kayamaki. Moreover, the proportions of glutinous rice flour and non-glutinous rice flour, the amount of water added, the kneading time, and the method of rolling and tying with bamboo grass can vary between households and regions.
Sazae Meshi📍 ShimaneThe waters around the Oki Islands, where the warm Tsushima current and the cold Liman current collide, are rich in plankton and nutrients, making it abundant in seafood. The high quality of the seafood has been known since ancient times, and during the Heian period, it was presented as one of the "Miketsukuni" (land of abundant food) offerings to the imperial family and the court. There is a diverse range of shellfish, including turban shells (Sazae), abalone, bay scallops, and unique local varieties. The local authorities promote the region as the "Kingdom of Shellfish in the Oki Islands," highlighting the charm of local ingredients. Sazae (turban shell) is still harvested using traditional fishing methods. One such method is "Kanagi-gyo," where fishermen use a glass-fitted wooden box called "Hakomegane" to peer into the seabed from the fishing boat and use a spear-like tool to catch Sazae. Additionally, fishermen engage in "Sashiami-gyo," a method where they dive and use a net to catch shellfish on the seabed. While Sazae was once freely harvested, recent regulations on fishing rights have led to increased prices. Oki's Sazae is a staple in Oki Island's cuisine, offering a delightful crunchy texture when eaten as sashimi, and a gentle essence permeates when grilled or simmered, adding depth to the flavor. 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.
Shijimi-jiru (Shijimi Clam Soup)📍 ShimaneShijimi 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. The large-sized Yamato Shijimi clams boast one of the top domestic catches in the country and are renowned nationwide. These clams are considered one of the "Shinji Lake Seven Delicacies," a collection of representative ingredients from Lake Shinji. In the Izumo region, Shijimi soup made with these clams has become a daily staple. Approximately 300 fishermen are involved in harvesting Shijimi clams from Lake Shinji. There are various methods, including hand-raking operations where clams are manually collected from boats, machine-raking operations where boats are powered by engines to gather clams, and entering operations where fishermen wade into shallow waters to collect clams. To prevent overharvesting, there are limits set on the amount each fisherman can catch, approximately 100 kg per person. The sorting of clams is done by the fishermen and their families. They spread the clams on asphalt and check their size and quality by listening to the sound of the shells as they are tapped by hand. The sorted clams are then supplied directly to restaurants and accommodations. In the past, it was common to see elderly women pulling carts laden with boxes of clams through town, selling them directly to residents. This sight, along with sellers of natto in Tokyo and tofu in Kyoto, was a nostalgic morning scene. Additionally, Shijimi clams are not only found in Lake Shinji but are also harvested, though in smaller quantities, in Jinzai Lake in Izumo City. They are cherished by the local community there as well.
Steamed blood clams (akagai garan mushi/akagai no kara mushi)📍 ShimaneThe salt water-packed wetlands that sit between fresh and sea water are called brackish lakes. There are 18 such lakes in Japan, and Nakaumi Lake, spanning the border between Shimane and Tottori Prefectures, is one of them. Among the foodstuffs representative of Nakaumi Lake is the blood clam. The formal name of this clam in Japanese is salubowgai and it is of a different type than what is generally known as a blood clam. Though the two look alike, a salubowgai's shell has about 32 grooves while a blood clam's shell has about 42 grooves. The sizes of the two also differ, with the salubowgai being smaller. In the Kojiki, it was a blood clam that healed the wound of the Hare of Inaba, whose skin had been ripped off. Until about the third decade of the Showa period (1950s), Nakaumi Lake was number one in Japan for blood clam production. However, because of land reclamation projects and a decrease in water quality, the size of catches there has been decreasing. By the sixth decade of Showa (1980s), the problem had become bad enough that the shipment of clams ceased. The second decade of the Heisei period (2000s) saw advancements in aquaculture, and in Heisei 25 (2013) the shipment of clams was restarted. In the Izumo region, blood clams are steamed with their shells on and then eaten. This dish in Japanese is called akagai no kara mushi or, locally, akagai garan mushi. There are several theories as to the origin of the word garan. Some say that it is an accented pronunciation of the standard word for shell, kara; others say that it comes from the sound made when shells are washed over a strainer to remove the sand stuck in their grooves, garan garan.
Sumashi Zoni (Mochi in Soup)📍 ShimaneSumashi Zoni is eaten in a soy sauce-based dashi (=Japanese soup stock), similar to clear soup, with round rice cakes added to the broth. The ingredients vary by region, but there is a tradition of using round rice cakes. In the eastern part, the ingredients include only rock seaweed and bonito flakes. In the western part, dried sweetfish broth is sometimes used, and the ingredients may include tofu, konjac(=yam cake), etc. In the western part, there is also zoni made with only black soybeans and bonito flakes.
Sumoji📍 ShimaneShimane Prefecture boasts one of the highest annual catches of mackerel in Japan. The cold, rough seas of the Sea of Japan produce delicious, fatty mackerel. 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. Sumoji is a specialty of the Kisuki and Mitoya areas of Unnan City, located inland. This area has long prospered as a transportation hub connecting the Izumo region and Hiroshima Prefecture. Generally, the term "grilled mackerel sushi" refers to "stick sushi," but in the inland area of Shimane Prefecture, it sometimes refers to chirashi zushi, a type of sushi made of unrolled grilled mackerel. Through this district, mackerel caught off the Sea of Japan were often transported to various regions. Before the Meiji era (1868-1912), preservation techniques and transportation methods had not been established. As mackerel is called "live spoilage" when it is damaged quickly, grilled mackerel, which can be preserved relatively well, was a wisdom of life born from popular culture, and was a valuable food supplement for protein.
Suzuki no Hoshoyaki📍 ShimaneShinjiko (Lake Shinji) in the northeastern part of Shimane prefecture is said to have formed about 10,000 years ago. It is about 17 km wide and 6 km long with a circumference of about 47 km, making it the 7th largest lake in Japan. With its dignified lake surface, it was selected as one of the "100 Best Views in Japan." Shinjiko is a brackish lake with a mixture of freshwater and seawater, and this mixture changes depending on the water area and season. The local flavor is cultivated in this unique environment. Sea bass, along with basket clams, pond smelt, ice fish, greasyback shrimp, carp, and eel make up the "Shinjiko Shicchin," the seven types of seafood delicacies for which Shinjiko is known. The name of the sea bass changes as it grows older, going from koseigo, seigo, chuhan, to suzuki. In the "Kuni-yuzuri," an Izumo myth from the Kojiki, a large sea bass from Izumo was presented for the Yamato Imperial Court feast of harmony. "Suzuki no Hoshoyaki" is a specialty cuisine of Matsue City, which has flourished as a castle town since the Edo period. This dish involves steamed sea bass wrapped in hosho (Japanese paper made of mulberry). The fishermen originally steamed the bass in bonfire ashes, but Matsudaira Harusato, 7th Lord of the Matsue clan, did not approve of the ash remaining on the fish, and instead had it wrapped in hosho. This is said to be the beginning of "Suzuki no Hoshoyaki."
Takenoko sanshouni(simmered bamboo shoots with Japanese pepper)📍 ShimaneThe Shimada area was mostly surrounded by mountains and could not produce enough rice. A man named Ichirobe Yasumatsu, who was aware of this environment, cultivated the mountains and forests in 1846 (Koka 3). He moved the moso bamboo from Kiyomizu Temple in the town and began to increase the number of mother bamboos. The red clay soil encouraged the growth of Ichirobei's bamboo shoots, which grew quickly. Bamboo shoot cultivation spread to neighboring farmers, and soon "Shimada bamboo shoots" established an unshakeable position as a specialty product. Shimada bamboo shoots have fine fibers and soft flesh. The secret lies in the soil. Bamboo shoots grown in hard soil are tough, but those grown in the soil of the Shimada area, which has been cultivated by our ancestors, are soft. Shimada bamboo shoots grow deep in the ground. Traditionally, a pickaxe is used to dig bamboo shoots, but Shimada bamboo shoots are dug using a metal rod more than 1 meter long. Around 1975 (late 1970), 700 to 800 tons of bamboo shoots were harvested per season, but due to a lack of successors among farmers, the amount has decreased to a few dozen tons. Nevertheless, the popularity of bamboo shoots has not waned, and they are supplied both inside and outside of the prefecture. Local people are also familiar with bamboo shoots. Various dishes such as "bamboo shoot sansho nimono" (bamboo shoot simmered with Japanese pepper), "bamboo shoot rice," and stir-fried bamboo shoots are served on the dinner table.
Tobiuo no Sashimi📍 ShimaneIn Shimane Prefecture, known for its abundant "Tobiuo(=Flying fish)" catch, these fish are affectionately called "Ago" by the locals. Among the approximately 30 species of "Tobiuo(=Flying fish)" identified in Japan, Shimane Prefecture primarily catches "Hoso Tobiuo" and "Tsukushi Tobiuo." The fishing methods for "Hoso Tobiuo" include fixed nets, gill nets, and encircling nets, while "Tsukushi Tobiuo" is also caught using scoop nets. The fishing season typically starts in May and concludes in August, with the initial catch of "Tsukushi Tobiuo" occurring relatively early in the season. "Tobiuo(=Flying fish)" have muscular, lean flesh with minimal fat, offering a mild and delicate flavor. True to their name, flying fish are capable of gliding through the air for several meters. Exploiting this unique characteristic, there is a distinctive method of "Tobiuo(=Flying fish)" fishing known as "Ago Sukui." During the night, bright lights or torches are illuminated on boats, attracting "Tobiuo(=Flying fish)". The fish are then caught using large nets. It is reported that between 600 to 900 fish can be caught in a single night. The spectacle of "Tobiuo(=Flying fish)" leaping out of the water has led to the designation of "Tobiuo(=Flying fish)" as the prefectural fish of Shimane, a recognition received in 1989.
Tsumire Ni📍 ShimaneShimane Prefecture has a coastline 1.026 km (637 miles) long, the 10th longest in the country. Offshore, the Tsushima warm current flows toward the northeast, providing an ideal environment for fishing. Fishing methods are diverse, including seine, trawl, set-net, and single-line fishing. 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 eaten as tsumire-ni (stewed fish ball) or tsumire-jiru (soup with tsumire). In particular, "tsumire-ni" (simmered offshore smelt) is recommended by the locals. One piece of Okigisu, which is not so big (about 20 cm in length), is not so satisfying to eat. If you mince several of them together and make tsumi-ni, you can save time and effort in cooking. Okigisu is the local name for the fish, and its official name is "Nigisu". In some areas, it is also called "Tonkoro iwashi" . Okigisu are readily available throughout the year. A long time ago, a familiar sight at fresh fish stores was a box full of okigisu lined up on the shelves. Because they are relatively inexpensive, they are often served at the dinner table. The fish is fatty all year round, and some locals say that it is "as good as Saury”. It is a white-fleshed fish with no peculiarities.
Uzume-meshi📍 ShimaneAt first glance, it looks like “Ochazuke” (rice with green tea) with soup stock and wasabi (Japanese horseradish), but underneath the rice there are small pieces of sea bream and vegetables. Various theories remain as to the origins of this way of eating. For example, in the Edo period (1603 - 1868), when people were forced to be frugal and thrifty, they hid their extravagance from people, or they were embarrassed to be seen by others because the ingredients were poorly made. There is also a tradition to keep your eyes down when serving and eating. There is a similar dish in Yamaguchi Prefecture, which is said to have been handed down along with Buddhist beliefs, and some believe that animal products were not used originally. 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 Fukagawa, Tokyo, “Chushichi-meshi” from Ogawa town, Saitama Prefecture, and “Kayaku-meshi” from the Namba region of Osaka.
Whitebait tempura📍 ShimaneWhitebait is one of the fish that represent the so-called "seven treasures of Lake Shinji", a brackish lake in Shimane Prefecture where fresh and salt water mingle together. Whitebait from Matsue has been valued highly since the Edo period, with restaurants all over the country endorsing it as the best in Japan. The fish range from 5-10cm in length. They are transparent when at their freshest, but turn opaque after a few hours. While often confused with the similar-looking ice goby, they are an entirely different species, inhabiting different areas. Whitebait is caught in Lake Shinji between November and May, mainly with trout nets and gill nets. It has long been known as "the fish that signals spring"; some locals even say that if you don't eat whitebait, the spring won't come. In ancient times, it was said that one could see whitebait fishing from the Matsue Bridge. Documents from the Meiji period contain descriptions of canneries in Matsue city, where whitebait would be packed into cans. Fresh whitebait can be eaten raw as sashimi, allowing you to appreciate its flavor and firm texture. There are many other preparations of whitebait to savor in Matsue, including vinegar dressings and egg-drop soups. One of these is whitebait tempura, a regular fixture at local restaurants as an accompaniment to udon noodles or a bowl of rice. It allows you to enjoy the soft, light texture of tempura, together with the umami taste of whitebait, which is increased by deep-frying.