Discovering Izushi: Soba, Sake & a Touch of Kabuki

Some places feel like stepping into a time capsule – and Izushi, nestled in Hyōgo Prefecture, is exactly that. Known as the “Little Kyoto of Tajima,” this charming town immediately won us over with its historic streets and tranquil atmosphere.

Handmade Soba – Crafted with Passion and Muscle

A true highlight was our soba noodle workshop at Mikura Restaurant. Izushi is renowned for its delicate buckwheat noodles, traditionally served cold on small porcelain plates – a feast for both the eyes and the palate.

Under the guidance of a local soba master, we kneaded, rolled, and cut the dough ourselves – with enthusiasm, if not always precision! The best part: we got to eat our own handmade noodles. Served with tsuyu sauce and spring onions – simply delicious.

Want to try it yourself? Here’s the recipe we used:

Izushi Soba (for 1–2 servings):

• 150 g buckwheat flour

• 50–70 ml lukewarm water (add gradually)

• Optional: 20% wheat flour (Type 405) for better elasticity

Mix water into the flour using fingertips, then knead into a smooth, elastic dough. Let it rest for 10–15 minutes. Roll out thinly and cut into very fine strips. Cook for 2–3 minutes in boiling water, then rinse immediately in cold water.

Classic Tsuyu Dipping Sauce:

• 200 ml dashi broth

• 50 ml light soy sauce

• 50 ml mirin

• 1 tsp sugar (optional)

Simmer ingredients for 1–2 minutes, then cool completely (preferably overnight in the fridge).

Tradition on Stage: The Kabuki Theater of Izushi

After our soba adventure, we visited the Izushi Eirakukan, a Kabuki theater dating back to 1901. Equipped with a rotating stage and trapdoors even back then, it’s a living piece of Japanese theater history. We didn’t need to understand Japanese – the ambiance was magical: red lanterns, ornate sets, and echoes of a rich cultural past.

Sake Tasting with All the Senses

No cultural journey is complete without a taste of local sake. In a small brewery, we sampled various types and learned how much craftsmanship and patience go into each bottle. The smell of fermenting rice, the gentle bubbling of the brew, and the passion of the brewers – an unforgettable sensory experience.