Local specialties
Hittsumi
- 03Iwate
Your tasting map
- 03Iwate
Dish log
An Iwate soup in which thinly stretched wheat-flour dough is torn by hand and simmered in a dashi containing chicken and vegetables.
Dish profile
About this dish
- Main ingredients
- Wheat flour, chicken, burdock root, carrot, mushrooms and other seasonal vegetables, river fish or river crab depending on the area
- History and origin
- In the central part of the prefecture, where some years yielded no rice because of cold-weather damage, a culture of 'shitonemono,' foods made by kneading flour with water, developed, and hittsumi was eaten in place of a staple in years of poor rice harvests. The name is said to derive from the dialect word 'hittsumamu,' meaning 'to tear by hand,' and it is also called totte-nage or hatto.
- When it is eaten
- Eaten year-round, but especially welcome in the cold winter because it is warm. Besides being a home dinner, it is made when people gather, such as to help with farm work, and it is still served at local events today.
- How it is eaten
- Eaten as a hot soup; it is usually seasoned with soy sauce, but this varies by area and household. There are also sweet versions made with adzuki beans or zunda (mashed edamame), called azuki hittsumi and zunda hittsumi.
Sources
- ひっつみ／ひっつみ汁 岩手県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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