AREA_NAME Hokkaido /Tohoku Area PREF_NAME Iwate RECIPE_NAME Hittsumi RECIPE_HEAD

Hittsumi is a soup made with handmade noodles. Flour and water are kneaded into a dough and set aside for one to two hours. The rested dough is rolled thin and pieces are torn off by hand. Hittsumi means to tear. The torn noodles are cooked with vegetables in a soy sauce-based soup. The ingredients and dashi vary by region and with each season. The soup can be made from various ingredients such as river crabs, freshwater fish, or chicken. Mushrooms and plenty of seasonal vegetables are essential for hittsumi. The name of the dish also changes by region including suiton, tsumire, tottenage, and hatto.

Hittsumi is a dish associated with one’s hometown. It is a popular dish, the feeling of the noodles sliding down the throat. No matter one’s age it is a flavor that is familiar to everyone and popular with children. Based on seasonal vegetables and mushrooms with a seafood or meat dashi and seasoned with soy sauce. All of the components contributing to a deep-umami soup with a light flavor.

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