Food of Iwate

34 dishes

• 🍜Azuki Battou (Noodle with Red Beans)📍 Iwate‘Azuki Battou' is a dish simmered wide and short ‘udon' noodle in sweet red bean soup, and mainly eaten in Sanriku Coast region. It is said that the name ‘Battou' is a regional accent of ‘houtou' (type of noodle). It is often served as a special feast at auspicious occasions like ‘Tatemae' (topping out ceremony) or ‘Niwa-jimai' (thanksgiving for farmers), as a snack during farm work, and as a treat for gathering in winter. In this case, it is separately served in a bowl, and eaten with soup, pickles and vinegar salad. In Sanriku Coast region, there is a custom that ‘when you bathe seven times and eat ‘Azuki Battou' seven times, you won't have any health issues and any trouble in the year' on ‘Seventh Day' on August 7 (it's the seventh day of ‘obon' in some areas), and it is a summer tradition in the area.
• 🍱Donko-jiru📍 Iwate"Donko" (=dark sleepers) are brown hakelings or codlings caught along the Sanriku Coast. They are particularly delicious in the winter when the flesh of the fish become firm, and their liver becomes fatty. The white flesh is simple and refined and goes well as an ingredient for miso soups and hotpot dishes. When using fresh "donko" (=dark sleeper), the liver is also used. Women would eat this fish after giving birth as it is said that the fish is good for recovering one's strength. It is also said to be a lucky fish for saving money, as it “fills up its big mouth and is hard to get out of the small bottom.” On October 20th of the lunar calendar, "donko-jiru" with the tail and head of the fish attached is served to the gods to pray for a bountiful fishing season. This custom is still practiced today in the Kesen area. In some areas, "donko-jiru" is eaten after the harvesttime, to celebrate the arduous work of the farmers. In addition to soup, "donko" (=dark sleeper) can be enjoyed as "tataki" (=seared with a burner), "namasu" (=marinated), grilled with salt, dried, and as "dengaku" (=miso-glazed grill).
• 🍱Ganzuki📍 IwateGanzuki" is a sweet eaten throughout the prefecture, especially in the southern part of the prefecture. The name is said to come from its round shape and the sesame seeds placed on top of it in an M-shape, which resemble geese flying toward the full moon. It is a local confectionery made by steaming flour, sugar, eggs, and baking soda and vinegar to make it puff up. It contains sesame and walnuts, and its chunky texture has a simple taste. It has a simple taste with a chewy texture. Because it is filling, it has long been eaten as a snack between farm work (kobiri) or as a daily snack. The brownish looking ones made with brown sugar are called "kuroganzuki," while the ones made with white sugar are called "shiroganzuki. In addition to Iwate Prefecture, it is also a local snack in Miyagi Prefecture.
• 🍱Hechoko Dango/Uki Uki Dango📍 IwateIn the northern parts of Iwate Prefecture, where the climate is cold and unsuitable for rice farming, different types of millets such as Japanese barnyard millet, foxtail millet and buckwheat are grown. Due to this, many types of traditional dishes using millets were born. The “Hechoko Dango” is made with millets such as sorghum flour, glutinous millet flour and sticky millet flour. The flour is rolled into ball shapes and then a dent is made with your index finger, creating a small indentation in each ball. They are served in a sweet and warm “azuki” (=red bean) soup. The sorghum flour has a slightly bitter taste and goes well with the sweet “azuki” (=red bean) soup. Creating a dent in each ball allows the soup to infuse into them. The word “Hechoko” shows appreciation for the hard work of the farmers throughout the year. It is also said that the index finger indentation resembles a person's “heso” (=belly button). The word “Hechoko” shows appreciation for the hard work of the farmers throughout the year. It is also said that the index finger indentation resembles a person's “heso” (=belly button). This dish is also known as “Uki Uki Dango(meanings float dango)” because when the millet balls are prepared, they float on top of the boiling soup as if they were dancing. This traditional dish is prepared at the end of autumn, when harvesting is complete, not only for eating but also as an offering to god.
• 🍱Hina Manju (Spring Steamed Bun)📍 IwateIn the center of the prefecture, the land along the Kitakami River is flat, and various kinds of crops, like rice, wheat, barley and buckwheat, have been grown. That made the locals develop many dishes using flour made from these crops. "Hina Manju" is also called "Hana Manju" or "Hana Dango", and made from rice flour stuffed with red bean paste, then shaped like flowers, peaches, leave or rabbits. It is served with "Kirisensho" on the Girl's festival on March 3rd. It was also served during memorial services or "Higan" equinox in some areas. Osako cho in Hanamaki City used to prosper as an inn town connected to Sanriku area and Morioka, and many valuable Hina Dolls inherited since Edo Era are still kept. There was a custom that children were walking along the houses saying “Please show us your Hina Dolls” and saw the dolls, then got "Hina Manju" during the Girl's festival season. Every home prepared many ‘Hina Manju' to give them to children and relatives.
• 🍲Hittsumi📍 IwateHittsumi, also known as Tottenage (in the northern part of Iwate Prefecture, formerly the Morioka Domain) or Tsumeri (in areas such as the former Esashi District, formerly the Sendai Domain), is a local soup dish made with wheat flour dough. It is also called Hittsumi-jiru and is a type of suiton (flour dumpling soup). It is eaten mainly in the Kitakami Basin of Iwate Prefecture. The name 'Hittsumi' is said to have evolved from the dialect 'hittsumamu,' meaning 'to tear by hand.' Ingredients and broth vary by region and household, sometimes including local chicken, mushrooms, river crabs, river fish, or mitten crabs.
• 🍲Hittsumi jiru(Hittsumi soup)📍 IwateThe central region of the prefecture has a lot of flat land in the Kitakami River basin, which has long been open to rice paddies, and the scale of rice production has been large. However, there were years when rice could not be harvested due to severe cold weather and cold damage, so barley, wheat, and buckwheat were also produced to stabilize the diet. Therefore, many dishes were prepared using rice, wheat, and buckwheat flours, and the culture of "shitonemono," a dish made by kneading the flour with water, developed. Hittsumi is one of the representative dishes, and was often eaten as an alternative to the staple food in years when the rice harvest was poor. Hittsumi" is said to be a corruption of "hittsumu," a dialect word meaning "to tear by hand," since the dough is kneaded with water and spread into a thin layer, then torn by hand and boiled. Depending on the region, it is also called "tote-nage," "hatto," or "kiribatto. Ingredients and soup stock vary from region to region and from household to household. Jidori chicken, mushrooms, river crabs, river fish, and mokuzu crab are sometimes added depending on the region.
• 🍱Hizunamasu📍 IwateIwate Prefecture boasts top-class catches of autumn salmon in Honshu. In particular, the Tsugaruishi River is a clear stream that flows into the innermost part of Miyako Bay and is famous as a river where salmon swim upstream. The mouths of male salmon caught in this area bend when the spawning season approaches from mid-November to late January, hence the name “Nambu Hanamagari (southern crooked-nose) Salmon.” It was an important source of revenue for the Nanbu domain during the Edo period, and has been loved by the people of the prefecture for a long time, which led to it now being designated as the “prefectural fish.” “Hizu” refers to the cartilage of the head of a salmon, and even in the "Engishiki" (926) published by the Imperial Court in the early Heian period, there is a description that the "hizu" was dedicated to the Imperial Court, showing that it has been eaten since ancient times. "Hizunamasu" is made by turning the "hizu" into "namasu" and is a vinegared dish that is an essential New Year's dish. It is a valuable part that can only be harvested in small quantities from one fish and is prized as a delicacy. Salmon is a fish that can be eaten in its entirety except for the gills, and when salmon was plentiful, people would buy a whole fish and each family would cook a dish using each part. Among these ways of eating it, "hizunamasu" is a dish that allows you to eat all the blessings from the sea and feel respect for nature. Other than raw salmon, the heads of salt-cured and salted salmon can also be used after desalting. It is characterized by its crunchy texture.
• 🍲Imonoko-jiru (Taro stew)📍 IwateThe Kitakami River basin in Japan has been known for growing taro since ancient times due to its suitability for taro production. Taro has an extensive history in Japan and is believed to have been introduced earlier than rice during the Jomon period. Taro finds mention in the "Manyoshu", the oldest Japanese poetry anthology. Many cultures in Japan offer taro instead of rice cakes on the night of the fifteenth day of the fifth month and during the New Year. "Imo no kojiru" is a soup dish that is prepared by stewing taro, along with carrots, radishes, burdocks, mushrooms, konjac noodles, tofu, chicken, and other ingredients that are cut into bite-sized pieces. This dish is usually consumed during autumn, when taro is in season. The incorporation of various ingredients in a single bowl provides a broad spectrum of nutrients such as protein, vitamins, and dietary fiber. The traditional way of serving "imonoko-jiru" was after the rice harvest or when the farming season had ended, either as a feast for gatherings or as a dish to warm the body. Nowadays, it has become an autumnal tradition to gather in groups along the Kitakamigawa River and enjoy "imonoko-jiru", which is also known as "imoni-kai" or "imonoko-kai”.
• 🍱Kahou Dango📍 IwateKahou dango (rice dumpling) is a confectionery dish offered on December 24th (November 24th in Japan's lunisolar calendar) for a folk event called "Daishiko." In the past, when Buddhist teacher Kobo Daishi stayed at a farmhouse of the poor, he was served dango made by the family and found that there was straw inside rice dumplings. There is a tale that says Kobo Daishi was not upset at this whatsoever, and instead went on to preach about kindness and hospitality towards others. It's said that the poor farmers had an abundant harvest every year after this encounter. Kahou Dango, which came to be prepared in association with this tale, is made by sticking wood pieces from the Hagi plant that resembles "Kahou" (karmic retribution), and offering them to a Kamidana (Shinto altar) along with walking sticks and chopsticks made of Hagi. It was an enjoyable dish to children, because it's said that when you happen upon a dango that has a "Kahou" wood piece inside, "karmic retribution is bestowed upon you, which means good luck.” If this "Kahou" is offered to a Kamidana (Shinto altar), it is said to turn into money the next morning. Azuki beans were not only a food to eat on special days, but were also seen as convenient and nutritious food source during winter time.
• 🍡Kamamochi📍 IwateIn Iwate Prefecture, where the climate is cold and unsuitable for rice farming, different types of millets such as wheat, buckwheat and foxtail millet are grown. Due to this, many types of traditional dishes using wheat flour and millet flour were born. “Kamamochi” is one of such dishes. “Kamamochi” is made by creating a sweet paste using miso, brown sugar and walnuts and wrapping the paste in a flour dough. The “mochi” (=sticky cake) is shaped to look like half-moons. “Kamamochi” can be made using staple ingredients and so this dish has been enjoyed by many over a long period of time. It is said that the name of the dish comes from the Japanese word “kama” (=sickle), which is a tool for cutting grass and has a semicircular blade resembling a half-moon or the word “kamasu” (=bag made of woven straw), which are similar in shape to the “Kamamochi”. The dish has a different name in different regions and in the northern and central parts of Iwate Prefecture, it is called “Kamamochi” or “Kamayaki”. In the southern parts, the dish is referred to as “Ni-agemochi”. In the northern coastal region, it is called “Hyuzu”, and in the southern coastal region, it is called “Kamadango”. The name “Hyuzu” is said to come from the dumpling's resemblance to the shape of a flint. “Kamamochi” is served during short breaks from farming as a snack and is enjoyed by people of all ages. During times when sugar was considered a delicacy, sugar was omitted from the recipe.
• 🍱Kenchin-jiru📍 Iwate"Kenchin-jiru" is a soup flavored with soy sauce and made with finely cut carrot, daikon radish, gobou (burdock root) and other vegetables which are stir fried with tofu. The soup was first made in Kanagawa prefecture and is also a traditional soup made in Iwate, Oita, Ibaraki, and other prefectures. The ingredients used for the soup differ depending on where it is made. In Iwate, there is no meat used for the soup and stir-fried tofu is used instead. In the past, women would make firm tofu at home to be used for the soup. Nowadays, this soup is made at home and is eaten regularly but in the past, the soup was made and eaten after the harvesttime to celebrate the arduous work of the farmers, or for the New Year holidays. This soup was made in substantial amounts in January and reheated before eating to allow the women in the family to take a break from cooking. The soup becomes even more delicious after reheating it the day after it is made as the flavor of the soup gets absorbed into the ingredients.
• 🍱Kirisensho📍 IwateThe 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.
• 🍱Kurumi-dofu📍 Iwate"Kurumi-dofu" is made with strained walnut after crushed, water and sugar and set by kudzu (arrowroot) starch. This dish is particular to Oushu City Esashi region in Iwate prefecture, and it is prepared as a "shoujin ryori" (=vegetarian food for Buddhist monk) to replace sashimi (=thinly sliced fish) at the memorial services. It is common that julienne-cut daikon radish and miso sauce with sugar and ginger juice are added when it is served. Sometimes it can be a tea snack without sauce. We can say sesame seeds in "Goma-dofu" (=sesame tofu) is replaced to walnut, but it require more effort than cooking "goma-dofu" because inner skin of walnut needs to be removed. They use locally harvested "Oni-gurumi" (=Japanese walnut) for this dish. "Oni-gurumi" has less tannin, which causes harsh taste and bitterness, and oil, and tastes simple compare to walnut grown abroad. Walnut has been rooted in their diet in Iwate Prefecture, and they express testy flavor as "kurumi-aji" (literally means "walnut flavor" in Japanese).
• 🍱Kurumi-zouni📍 Iwate"Kurumi-zouni" is also called "Kurumi-mochi (rice cake with walnuts sauce)" and is a typical dish eaten on the morning of New Year's Day in the Miyako region along the Sanriku coast. It is served not only on New Year's Day, but also for wedding celebrations and other special occasions as the best treat. It is characterized by the fact that the kaku-mochi (grilled-rectangular shaped rice cakes) is placed in a soy sauce-flavored dashi (Japanese soup stock) containing daikon radish, carrots, gobou (burdock root), salmon, freeze-dried tofu, etc. When eating mochi, it can be eaten straight from the bowl of soup or dipped in another bowl of "walnuts sauce" to enjoy two different flavors. It is thought that this way of eating the mochi originated as a way of cherishing the precious mochi because it was difficult to grow rice in coastal areas due to cold damage. Some households add seafood such as salmon roe or abalone as a garnish. Walnuts are used locally produced "oni-gurumi (manchurian-walnuts)." Compared to overseas walnuts, "oni-gurumi" has fewer tannins and oils and is lighter taste, so the "oni-gurumi" is carefully scraped to make "kurumi-dare" (walnuts sauce). In Iwate Prefecture, walnuts are deeply rooted in the diet, and the "delicious taste" is sometimes described as "kurumi-aji" (walnut flavor).
• 🥩Maesawa beef📍 IwateMaesawa Beef is a brand of Japanese Black cattle raised in Maesawa, Oshu City, Iwate Prefecture (formerly Maesawa Town, Isawa District). The name is a registered trademark of the JA Iwate Furusato agricultural cooperative and is only permitted for use when the beef meets specific quality standards.
• 🍱Mame-shitogi📍 IwateMame-shitogi is a fresh sweet made by kneading boiled and ground green soybeans with rice flour and sugar. “Shitogi” means “to grind,” and normally, it refers to food offerings made with rice flour. Mame-shitogi is made with beans as a substitute. It is also known as “mame-suttogi.” The northern part of Iwate Prefecture is extremely cold due to the cold wind from the east called “yamase,” and because rice paddies were scarce, rice was precious. Therefore, beans, buckwheat, and millet were also cultivated and often eaten as supplements to the staple food. Mame-shitogi is also thought to be made by adding bulk to rice flour with green soybeans. Unlike edamame, which are soybeans before they ripen, green soybeans retain their green skin and insides even after maturity. Mame-shitogi was often made at home from autumn to winter when soybeans were harvested, but in particular, there was a custom of offering it to Daikoku-sama (December 9th in the lunar calendar) and Toshitori (December 12th), the mountain god. Also, in early spring, it was made to call for the nightingales. Even now, it is made at events such as Niwajimai (Akijimai), a farmer's event to give thanks for the year's farm work and harvest.
• 🍱Mamebujiru📍 IwateMamebu-jiru" is a local dish of Yamagata-machi, Kuji City (former Yamagata Village), in which ingredients such as familiar vegetables and baked tofu are simmered in a soy sauce-based soup flavored with dried sardines and kelp dashi, along with "mamebu," flour dumplings with walnuts. It is said that during the Edo period (1603-1867), when bad harvests continued, people ate dumplings made of wheat flour wrapped in walnuts as a substitute for noodles in "Hare no Meal". The origin of the name is said to come from the fact that the dumplings are "the size of a pea" and "resemble mari-fu," or that the name was given to the dumpling with the wish to live a faithful, healthy, and proficient life. The vegetables and other ingredients used in the dumplings vary from region to region and from household to household, but the use of niboshi (dried sardines) and kombu (kelp) for the broth, the taste of soy sauce, and the addition of walnuts to the dumplings are common. Sometimes brown sugar is added to the dumplings, creating a unique taste that allows the saltiness of the soup and the sweetness of the brown sugar to be enjoyed at the same time.
• 🍱Mizu-tataki / Tororo📍 IwateThe Ou Mountains at the border of Akita and Iwate prefectures has a very cold and snowy climate. In this area, diverse types of “sansai” (=wild mountain vegetables) grow in the spring, and mushrooms and freshwater fish are available in the autumn. “Mizu” (=wild nettle) is a wild mountain vegetable that grows in clusters along streams of mountainous areas where the water is clear. The leaves of the vegetable are a dark green and the stem becomes reddish closer to the root. “Mizu-tataki” is made by tapping and chopping the red root part of “mizu” (=wild nettle) and seasoning it with miso and soy sauce. The stem of the vegetable is soft and moist, and its texture is slimy yet crunchy. It has a simple taste and can be used for many types of dishes. The stickiness of the vegetable is enhanced when it is tapped and cut, and the reddish part is most sticky. It is harvested between the months of May and October and is most delicious during the spring and summer. Local people harvest the vegetable in June when it is soft and blanche it or make “mizu-tataki / tororo” and freeze it to eat later.
• 🍜Morioka reimen📍 IwateMorioka reimen is a local dish of Morioka, Iwate Prefecture. It is a cold noodle dish and one of the three great noodles of Morioka, along with Morioka jajamen and Wanko soba. It is known for its chewy noodles, rich chilled broth, and toppings of kimchi. It is based on the Korean dish naengmyeon.
• 🍱Nishime📍 IwateNishime is a traditional dish prepared throughout the entire prefecture during weddings, funerals, New Year's, O-Bon (Festival of the Dead), and other gatherings. The main ingredients include tofu (grilled to prevent it from falling apart during cooking), carrots, konjac, butterbur, shiitake mushrooms, and wild vegetables such as Zenmai (Japanese royal fern) and bracken, often with dried and sliced herring added. Dried and sliced herring was a valuable protein source in inland areas during the Edo period, and was transported by Kitamaebune cargo ships. The ingredients used in Nishime vary from region to region. In the Ou and Kitakami mountain regions, preserved foods such as salted and dried wild vegetables, frozen radish, and frozen tofu (koya tofu) are commonly utilized. Zenmai, in particular, is considered the best of the wild vegetables and is traditionally on special occasions prepared in a dish called "Zenmai no ippon ni," in which it is cooked without being cut. In coastal areas, dried fish like rockfish, dark sleeper, fat greenling, conger eel, salmon, and others may also be included.
• 🍱Nuppei-jiru/Hachihai-jiru📍 Iwate"Hachihai-jiru" is a dish consisting of tofu, dried shiitake mushrooms, and green onions in a soy sauce-flavored dashi (Japanese soup stock), thickened with katakuriko (potato starch). It has long been eaten as a vegetarian dish at weddings, funerals, and Buddhist memorial services. The origin of the name is said to come from the fact that one block of tofu can make eight bowls of soup, or from the fact that it is so tasty that one can eat eight more bowls. Tofu is the main ingredient in this simple dish. In the central part of the prefecture, it is also called "Nuppei-tofu." A thickened version with grated "naga-imo" instead of potato starch is called "Nuppei-jiru". "Hachihai-jiru" also can been seen in Miyazaki, Fukushima, Aomori, Yamagata, and Aichi prefectures, and in some regions grated ginger is added.
• 🍡Ochamochi📍 IwateThe central area of the prefecture, which is located along the Kitakami River basin, has an abundance of flat land. Paddy fields have been established since ancient times, and the scale of rice production was relatively large. However, there were years when rice could not be harvested due to cold damage, so barley, wheat, and buckwheat were also produced to stabilize the diet, and it is said that the culture of turning rice and these other grains into flour was developed then. "Ochamochi" is a mochi confectionery made by skewering two or three dango made from rice flour, crushing them thinly, seasoning them with walnut sauce (soy sauce or miso flavor), and grilling them. In the past, both sides were roasted in the hearth until brown and it was eaten while still hot. It has long been loved by the locals as a lunchtime snack for farmers and as a snack for children. The origin of its name is said to have been a corruption of the term “uchiwamochi” because its shape resembles a military fan. Additionally, in Morioka City, mochi sweets made by kneading rice flour while adding water are generally called “benjemono.” During the Edo period, the Kitakami River flowing through the center of Morioka was the heart of water transportation, and the ships that carried goods from the capital up the Kitakami River were called “benzai ships.” The extravagant goods brought from the upper region by the “benzai ships” were called “benzaimono,” which became “benjemono” in the Morioka dialect, and is still used as the name for mochi sweets.
• 🍲Samma no Surimi Jiru (Pacific Saury Fish Ball Soup)📍 IwateIwate Prefecture catches Pacific saury the most in Honshu Island in Japan. (from Ministry of Agriculture, Forestry and Fisheries “Fisheries and Aquaculture Production Statistics 2020”) People used to make minced sardine and cooked pacific saury with salt-grilled or simmered with salt. The catch of pacific saury has increased in 60 years, and they have started making soup with minced saury since then. The amount of saury catches, however, is decreasing these days. ‘Samma no Surimi Jiru' is a soup with pacific saury fish ball. You will enjoy simple flavor of seasonings and saury. The tip to make fluffy minced meat is to crush saury meat well in the mortar. It is well-known as a classic home dish during saury season in Sanriku Coast area.
• 🍱Shidami-dango📍 Iwate"Shidami" refers to acorns, and "Shidami-dango" can be made by adding sugar to "Shidami" and forming them into dumplings, or by making "Shidami" into paste and wrapping them in a dough kneaded from wheat flour. Northern areas, Ouu area, Kitakami mountain range area, there were often bad harvests due to the cold winds (yamase) in summer blowing from the Pacific Ocean. Therefore, "Shidami" which produced a crop even during bad harvests, was valued as a stockpiled food that could be dried and preserved. It tastes good, is nutritious, and contains as many calories, protein, fat, and carbohydrates as white rice. After World War II, the role of "Shidami" as an emergency food ended with the development of agricultural technology, but it is now attracting attention again due to the recent natural food boom. "Shidami" are picked up in September and October, boiled immediately and then dried for sanitation purposes. Before eating, it is necessary to remove scum and bitterness with wood ash and baking soda, so it is a very labor-intensive food.
• 🍜Soba Kakke📍 IwateThe northern parts of Iwate Prefecture are affected by the Yamase, a cold east wind, and the winter climate there is extremely cold. As a result, there were not so many rice paddy fields and different types of millets such as wheat and buckwheat were grown instead and ground into flour. “Soba Kakke” is a traditional dish born during the rule of the Nanbu clan. Buckwheat flour is kneaded and flattened, then cut into small triangles. The triangles of flour are boiled with daikon radish and tofu, and eaten with garlic miso. It has been a popular warm dish, served to guests and on other special occasions. In the past, “Kakke” referred to the black “Soba Kakke” made from buckwheat flour, but in recent years, the smooth texture of white “Mugi Kakke” made from wheat flour has also become popular. The word “kakke” is said to originate from the word “kakera”, meaning the pieces of dough that are cut off when making soba noodles, or from the phrase “ka, ke” meaning “now, please eat” in the local dialect.
• 🍱Sukikonbu no nimono📍 IwateSukikombu" is made by boiling young kelp from the Sanriku coast, cutting it into thin strips, and drying it into boards. Around 1969, kelp cultivation and processing of sukikombu began in the coastal village of Fudai, and it spread throughout the prefecture as a preserved food. Fudai's suki-kombu is made from young kelp that has not been thinned out, giving it a soft and chewy texture. Sukikonbu-nimono" is made by boiling sukikonbu with dried shiitake mushrooms, carrots, and other ingredients. It is served with dried shiitake mushrooms, carrots, and other ingredients, and is often combined with other seafood, such as kojo, konishin, and scallops, to create a unique taste. It is a local dish of Fudai Village, where it is produced, but it is also eaten as a daily home-style dish throughout the prefecture, and is widely rooted in the community.
• 🍱Tennen Hoya no Sunomono📍 Iwate"Hoya" (=Sea Squirt) is called ‘Pineapple in the sea', and is known as a food contains all five tastes; sweetness, sourness, saltiness, "umami" (=savoriness) and bitterness. It also contains plenty of nutrients like taurine, glycogen, zinc, vitamin E or vitamin B12. It is characteristic as well that it gets smelly and harsh taste when it is not fresh. It takes 3~4 years to grow. Its best season is summer, but from December to January, season for bearing eggs, is also great. People are aquafarming sea squirt in Iwate Prefecture, but nature sea squirts live at the bottom of the sea, 20~30m of depth, so the special technique is required to catch them. There is a diving technique called "Nambu Moguri", invented in Hirono Town (old Taneichi Town), located northern Sanriku Coast, more than 100years ago, and the divers used this technique to catch natural sea squirt one by one. That's why natural sea squirt is very precious.
• 🍱Tofu Dengaku📍 IwateAs the climate in northern region is cold and it's hard to cultivate rice, they cultivated soybeans, which can grow in the harsh climate. Tofu is very nutritious and known as ‘meat from fields, so it was used often. There used to be a custom to make tofu at home. They exchanged tofu when they made one too much' and there are many occasions to eat tofu, which have tofu culture take root. Home-made tofu was used in various menus, like simmered dish, soup, ‘shira-ae' salad, hot pot and so on. They froze tofu in winter to keep ones until spring. Tofu is still eaten a lot in Iwate Prefecture, and the consumption of tofu per home is high in the prefecture. ‘Tofu Dengaku' is a dish of grilled firm tofu cut into rectangular and skewered with bamboo skewer, then grilled over charcoal and put garlic miso to serve. You can enjoy toasty flavor and smell of garlic. The skewers are often made from branches of staphylea pinnata. Ingredient mixed with miso varies in season; garlic is mixed in winter, ‘fukinotou' (Japanese butterbur) in spring and leaves of Japanese pepper in early summer.
• 🍚Traditional Mochi Rice Cake Dishes📍 IwateThe southern region of the prefecture has a comparatively warm climate, and has long produced primarily rice, which could be cultivated reliably. In the Edo period, by decree of the Sendai Clan that governed the Ichinoseki and Hiraizumi region, mochi rice cakes were to be made and offered to the gods and Buddha on the 1st and 15th of each month as prayers for peace and good health, with this practice then becoming tradition. In Ichinoseki City there is a custom of eating mochi rice cakes over 60 times throughout the year for each turn of the season or event according to a "mochi calendar". What's more, samurai families would eat a form of ritual meal known as "mochi honzen" (mochi full-course) on ceremonial occasions. The tradition of eating mochi honzen in both times of celebration and sorrow is unique to the Ichinoseki region. Among the seats mochi honzen meals is a facilitator referred to as the "otori mochi yaku" who speaks while advancing the proceedings. There are also manners and rules regarding how the mochi is to be eaten, which are said to be a combination of Ogasawara-ryu etiquette and the teachings of the Shijo-ryu culinary school. Mochi honzen meals include dishes like "zoni" (rice cakes boiled with vegetables) where ingredients such as "zunda" (mashed green soybeans) and "juune" (wild sesame seeds) are used as glazes.
• 🍱Ukogi no Horohoro📍 Iwate‘Ukogi' is a deciduous shrub of araliaceae like ‘taranome' (Japanese angelica tree) and ‘udo' (Aralia cordata), and its height is around 2~7m. It has many small branches and 4~7mm (0.1~0.2 inch) of thin thorns. It grown wild in mountains and fields, but it has been used as fences and food from old times in Iwate Prefecture and Yamagata Prefecture. Young sprouts grown in spring are harvested and used as food. It's quite long time ago when ‘ukogi' came to Japan, and it is mentioned in ‘Honzou Wamyou', the oldest book about Chinese and Japanese medical herb in Japan written in 918. It was used as a famine food. Actually, it is very nutritious, and has plenty of polyphenol, fiber, calcium, vitamin C, etc., and it was found that it works for anti-acidification, lowering blood sugar level, lowering cholesterol, improving gut health. ‘Ukogi no Horohoro' is like a rice seasoning made from minced boiled ‘ukogi' mixed with finely chopped daikon radish pickled with miso and crushed walnuts. The name ‘horohoro' came from the description of falling this small and light food when samurai in Nambu Domain tried to eat it. ‘Ukogi' is still planted along hedges or fields in Morioka area.
• 🍱Usuyaki📍 IwateIt is made by spreading a thin layer of Flour, dissolved in water and topping with Green onions, Red ginger, “Sakura” shrimps, “Tenkasu”,” Nori” (seaweed), etc., then baking it on the pan. It is sometimes served rolled up. The texture is springy, and the flavor of “Sakura” shrimp and Red ginger add a nice accent. Sold at stalls during festivals and New Year's visits to Hachiman-gu Shrine, “Sasaki's Usuyaki” is especially famous. There are several stalls on Hachiman-dori Street, and the sight of them grilling at a fast tempo is a tradition at festivals. Other than that, there are only a few stores that sell "Usuyaki" all the time, and since it is popular within a small area of the city, it is not well known outside Morioka City, even within the prefecture.
• 🍜Wanko soba📍 IwateWanko soba (わんこそば) is a style of Japanese soba noodles originating from Iwate Prefecture in Japan, particularly Morioka and Hanamaki. It consists of a small serving of soba noodles in small bowls. In this soba experience, customers quickly eat their soba noodles and get their bowl immediately refilled in repetition.
• 🍱Yanagi-batto📍 IwateThe cool climate of Northern Iwate makes it difficult to grow rice, which has led to the continued production of cereals that grow well in harsh environments, such as Japanese millet, foxtail millet, and buckwheat. As a result, many dishes incorporating cereals were created, one of which is "Yanagi-batto," made with buckwheat flour. During the Edo period, the Nanbu clan that ruled the area prohibited farmers from eating thin-cut soba noodles because they took a long time to cut, and thus were considered a luxury. People began making willow-shaped dumplings with buckwheat flour, and were able to continue to eat soba by saying "this isn't soba, it's Yanagi-batto.” The "Yanagi (willow)" in the name "Yanagi-batto" refers to the shape of the dumpling, and "batto" is said to come from the word "hatto," which means to ban something. The dumplings are formed into a willow shape because willows sprout the earliest in the spring and wither latest in the autumn, and thus are said to represent the wish for health and longevity. Depending on the region, it is also called Yanagi-battou, Yanagi-ba, Yanagi-dango, and Suri-dango. The texture is springy and chewy.