Cuisine of Shimane
Tilefish Caught off Shimane Prefecture with Sautéed Abalone. Served with Crown Daisy Purée Sauce with a Hint of Olive
Tilefish harvested off the coast of Shimane featuring a light taste and soft texture is garnished with distinctive textured abalone. Savor it with a bright green sauce made with crown daisy.
Early Fall Blessing: Grilled and Soaked Nodoguro Seasoned with Seaweed Salt from Hamada City, Shimane
Fatty nodoguro rosy seabass caught off the coast of Shimane is grilled after seasoning with mild seaweed salt-based sauce, a condiment produced by Hamamori. Daikon radish as a garnish is simmered in a broth using nodoguro fish bones.
Shimane Wagyu Top Round Steak
A top round steak of quality black-haired wagyu beef produced in Shimane Prefecture. It can be enjoyed with both premium Hamamishio sea salt and Japanese-style sauce.
Agonoyaki Fish Cake
Agonoyaki is made from minced flying fish meat, with a similar texture to kamaboko fish cake.
Orochi-Daikon Radish Dressing
This dressing consists of a rare daikon radish variety grown only in the Izumo area and a large amount of Shimane-produced perilla oil, which is receiving attention as a healthy item for its high content of alpha-linolenic acid.
Simmered Iwami Ginzan Wagyu Beef
Iwami Ginzan Wagyu is a black-haired wagyu variety bred in Ota City, Shimane Prefecture, where the former site of Iwami Ginzan Silver Mine is located. This wagyu beef, cooked with a salty-sweet flavor, has an addictive taste.
Kinu-musume Rice (Kinmemai) Harvested in Nishidani, Yasugi City, Shimane
Kinu-musume rice (kinmemai), which is cultivated in Nishidani, Yasugi City, Shimane Prefecture, features silky whiteness, a glossy appearance, and sweetness.