A fun way to savour Izumo soba is to eat it in the Warigo style!

The noodles are served in three tiers of lacquerware bowls – in the top bowl, add your preferred toppings (seaweed, spring onion, etc) and sauce.

 

Once you’re finished with the top bowl, pour the leftover into the next tier and add more toppings if desired; repeat until the bottom bowl. 

You can also eat it in the single-bowl Kamaage style: simply pour the broth over the soba to your desired taste. 

Izumo soba is darker and more aromatic than most other soba in Japan because the flour uses ground husks.

 
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