- Dough-wrapped mountain walnuts and brown sugar called "Mamebu", are added to a stew of dried gourd, carrots, burdock, dried shiitake, and potatoes to create a rich stew called "Mamebu Stew". Mamebu stew has become one of must-have dishes at Iwate Prefecture's New Year's and Obon festivals. It is such a memorable dish that they say that when young people who have left the village come back home, it is something that they yearn for even more than seeing their parents' faces.
Kuji City, Yamagata City area, Iwate Prefecture
Suiton (Oshu Hatto)
- "Hatto" is a Suiton-like regional dish widely enjoyed in the Tohoku region, and depending on the area may be called "Hitsumi" or " Tottenage", "soaked", called "sticky" and so called southern style wheat dish. At the Oshu Chamber of Commerce, we are promoting "Oshu Hatto" PR in order to help spread the popularity traditional food. Each restaurants and shop in the city offer their own unique version of "Hatto", so you can enjoy all kinds of ingredients from traditional rustic ingredients to more western-style using locally produced Wagyu beef. If you visit Oshu City, please travel around and try out the many different types that are available.
Oshu City, Iwate Prefecture
- Dish in which niku (meat) miso, diced leeks and cucumbers are placed on top of flat noodles shaped like udon. The meat miso is mixed into the noodles and people add their favorite ingredients such as ginger, vinegar, hot sesame oil, and the like. It is said that the inspiration for Morioka Jajamen came from home cooking in Northeast China (former Manchuria) and it was then arranged to suit more Japanese tastes in Morioka city kitchens. After you're finished eating the noodles, it is common to eat "Chitantan" which is a mixture of the remaining miso, soup, and raw eggs left in the bowl.
Morioka Cold Noodles
- Translucent noodles dish made from wheat flour and potato starch to create noodles with a uniquely firm bite. The soup, which has a refreshing and rich flavor of boiled beef and chicken, is also one of its features, and its compatibility with kimchi is exquisite. It was said that these Morioka noodles were based on the cold noodles of the Korean Peninsula, and that they were added to the menu at the city's Yakiniku restaurants in the middle of the Showa Period. In the 1965's, shops offering Morioka Cold Noodles opened one after another. Now you can see them not only in Morioka but all over the country.
- "Wanko" refers to a wooden bowl in dialect. Although the origin of Wanko Soba is not certain, it seems there is the Hanamaki theory and the Morioka theory. In the Hanamaki theory, about 370 years ago, Nanbu Toshinao, on the way to Edo, was searching for an inn in Hanamaki. There he was served soba on a flat platter and loved it so much that he had many servings. The Morioka theory is that when Motoyoshi, known as the Prime Minster of the people, returned to Morioka and ate soba, he loved it so much that it was said that "Soba is eaten in wooden bowls". Originally in the areas such as Morioka and Hanamaki, where while entertaining guests it was a custom to be very hospitable, serving soba was the custom. The only way to serve soba to a large number of guests is to place it on a platter a little at a time over and over. It is sad that this is the origin of Wanko Soba. Called "Otebachi", it is a custom of serving guests food over and over without reserve as a way to show hospitality.
Ofunato Sanma Ramen
- Funato City, Iwate Prefecture boasting one of the leading Pacific saury landings in the whole country, launched a project in autumn 2010 to make a ramen using the saury. Ten shops such including restaurants and hotels participated in the project and developed a saury ramen by various methods, but at the time of the Great East Japan great earthquake, the project was in danger of the being discontinued. However, saury ramen was revived and now has undergone a big boom!!
Ofunato City, Iwate Prefecture