The Japanese version of “Spaghetti Napolitan,” which contains pan-fried onions, green pepper and sausage cooked in a sweet tomato sauce, has become very popular all over Japan. This Soft Spaghetti, recognized as a local soul food among the people of Shimane, tastes great even when cold, so can make a nice addition to a daily lunchbox.
The Japanese version of “Spaghetti Napolitan,” which contains pan-fried onions, green pepper and sausage cooked in a sweet tomato sauce, has become very popular all over Japan. This Soft Spaghetti, recognized as a local soul food among the people of Shimane, tastes great even when cold, so can make a nice addition to a daily lunchbox.
The soy sauce based soup for this ramen contains extracts of onion and shijimi clams to give it a flavorsome depth. The noodles, kneaded using natural alkaline water from the Okuizumo region, are firm and supple, and blend perfectly with the soup to offer a special culinary experience.
This kayu porridge in a retort pouch is made from locally produced Nita Rice, which is recognized as being of equivalent quality to the famous brand Koshihikari from Uonuma, Niigata. To eat, heat the pouch in boiling water for 5 minutes, or place the contents on a plate and microwave for 3 minutes. It tastes just great as it is, or with seasonal vegetables added.
The soy sauce based soup for this ramen contains extracts of onion and shijimi clams to give it a flavorsome depth. The noodles, kneaded using natural alkaline water from the Okuizumo region, are firm and supple, and blend perfectly with the soup to offer a special culinary experience.
This kayu porridge in a retort pouch is made from locally produced Nita Rice, which is recognized as being of equivalent quality to the famous brand Koshihikari from Uonuma, Niigata. To eat, heat the pouch in boiling water for 5 minutes, or place the contents on a plate and microwave for 3 minutes. It tastes just great as it is, or with seasonal vegetables added.
Moromi is a chunky miso dip featuring a characteristic koji mold flavor. This moromi, with its Japan-sourced eggplants and cucumber, has a sweetish taste that complements a variety of natural tasting foodstuffs, such as cold tofu and cucumber. It is also delicious eaten simply with plain rice.
Soba buckwheat noodles are one of the best known specialties of Shimane. The particular characteristics of Izumo Soba are the dark color and strength of both flavor and aroma, as the buckwheat seed, including the chaff, is used in the production of the soba flour. The texture of these noodles is quite robust so they do not get too soggy too quickly. Also, the more they are chewed, the tastier they get. The most popular ways of serving this soba is either as “Warigo Soba,” with the noodles first boiled and then cooled down to be eaten with a dashi stock and soy sauce based dipping sauce, or “Kamaage Soba,” whereby soba broth is poured over the just boiled soba noodles.
Moromi is a chunky miso dip featuring a characteristic koji mold flavor. This moromi, with its Japan-sourced eggplants and cucumber, has a sweetish taste that complements a variety of natural tasting foodstuffs, such as cold tofu and cucumber. It is also delicious eaten simply with plain rice.
Soba buckwheat noodles are one of the best known specialties of Shimane. The particular characteristics of Izumo Soba are the dark color and strength of both flavor and aroma, as the buckwheat seed, including the chaff, is used in the production of the soba flour. The texture of these noodles is quite robust so they do not get too soggy too quickly. Also, the more they are chewed, the tastier they get. The most popular ways of serving this soba is either as “Warigo Soba,” with the noodles first boiled and then cooled down to be eaten with a dashi stock and soy sauce based dipping sauce, or “Kamaage Soba,” whereby soba broth is poured over the just boiled soba noodles.
