🍱 Kirisensho

The origin of the name "Kirisensho" is said to come from the fact that in the old days, the powder was kneaded with the juice soaked in chopped sansho (Japanese pepper), which was called "Kirisansho", which in turn became "Kirisensho". It has long been eaten mainly in the rice paddy fields of the central part of the prefecture, and has been cherished as an event food. It was offered on Buddhist altars and hina-dan (doll's altars) during celebrations (especially on the Peach Festival), and in the past, girls and their mothers often made it together on the Peach Festival. In this region, a snack between lunch and dinner was called "kobiri (small lunch)," and snacks made from rice flour, wheat flour, millet, beans, and other ingredients that were good for the stomach were often eaten in between farm work. Kirisensho" is one such snack. It is made in Morioka City, Hanamaki City, Shiwa Town, Tono City, and other areas. Each region has its own way of making it, but the common ingredients are rice flour, walnuts, and sesame seeds, and the seasoning is sugar and soy sauce. Brown sugar is often used for the sugar. It is characterized by its simple taste.