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Kirisensho is a steamed rice cake made from kneaded rice flour, and is a local confectionery served on celebrations in the central inland area of Iwate Prefecture, and eaten as a snack during farm work such as rice planting
Recently, Morioka-born Major League Baseball pitcher Yusei Kikuchi made headlines when he introduced the snack on his X account, saying, "I thought it was a snack that was popular nationwide."
I found out today that my favorite food, kirisensho, is a food that only exists in Iwate. I thought it was popular nationwide. pic.twitter.com/vwzmJnMQ0K
In this article, we will introduce Kirisensho, a local confectionery that has been loved in Iwate for a long time
What kind of sweets are "Kirisensho"?
"Kiri Sensho" from "Tobaseen" recommended by pitcher Yusei Kikuchi. The lyrics to "Kitakami Nocturne" are written on the package
It has long been eaten as a ceremonial food, mainly in the rice paddy areas inland of Iwate Prefecture, and the method of preparation and its flavor have been carefully passed down from generation to generation in each household, mainly farming families
The way it is made, the taste and shape vary from region to region and household to household, making it a very unique dish with no standard. However, the main ingredient is rice flour made from non-glutinous rice, and the seasonings are sugar (such as granulated sugar), soy sauce, walnuts and black sesame seeds
"Kirisensho" with a kappa stamp from "Roadside Station Tono Kaze no Oka Yumesaki Chaya." The white on the left is "sesame" and the brown on the right is "soy sauce."
There are varieties filled with red bean paste or brown sugar syrup, manju-like varieties, yubeshi-like varieties similar to the walnut yubeshi of the Kanto and Tohoku regions, and even varieties eaten with a sweet and salty bean paste made from soy sauce and sugar in some regions; these are simple, everyday sweets with no style that can be called mainstream
What is the origin of the name "Kiri Sensho"?
Cut Japanese pepper and Tori no Ichi bag. Source: Wikipedia (Photographer: Li Tao Tao, File name: Kirizansho.jpg)
Kirizansho It is made from a steamed dough of rice flour mixed with sugar and Japanese pepper. Even today, it is sold as a lucky charm at the Tori no Ichi festival held every November at Otori Shrine in Asakusa.
In the past, in Iwate, "kirisensho" was made by kneading rice flour with the juice of chopped Japanese pepper, and so it was called "kirisansho," but the most popular theory is that this was corrupted to "kirisensho."
It is said that eventually, around the beginning of the Showa era, the use of sansho pepper was discontinued and the current flavor was born, but there are still shops in Morioka that sell "kiri sansho" under the name "kiri sansho."
Kirisensho (Kiri Sensho) differs depending on the region, even within Iwate Prefecture
Kirisensho and Yubeshi are sold in Kitakami on the left and Morioka on the right. They are so different in shape and color
Kirisensho come in a variety of shapes, including chikuwa-shaped ones with patterns made with chopsticks, oval-shaped ones, leaf-shaped ones, and ones made using molds in the shape of flowers or boats
Flower-shaped "Kirisensho" that are common around Kitakami
"Kiri Sensho" from Kitakami's "Tobaseen" recommended by pitcher Yusei Kikuchi
This is the type that pitcher Kikuchi introduced at X. It is thin and shaped like a chrysanthemum or plum blossom, and has nothing inside
Around Hanamaki, there is a mixture of oval and manju-shaped "kirisensho"
Two types of "Kirisensho" made by different makers were on sale at the "Hanamaki Seinan Roadside Station."
Many of them are thin, oval-shaped and have a grid pattern made with chopsticks or other tools, and in some regions they are shaped like manju (a steamed bun) and filled with bean paste
In Hanamaki, there are areas where Hina dolls called Hanamaki dolls
The oval-shaped "Kirisensho" filled with honey is common in the Morioka area
The "Kirisensho" sweets from "Tezukuri Dango Hatakeyama" in Kado, Morioka City are filled with sweet honey
They come in a variety of shapes, including thick sticks similar to chikuwabu and oval ovals, and some have sweet syrup inside, so there is little clear difference between them and yubeshi
In Morioka City, there are many mochi confectionery shops that make kirisensho with honey, but it is said that most ordinary households make kirisensho without honey
What is the difference between "kirisensho" and "yubeshi"?
Kirisensho (center and left) and Yubeshi (right) from Handmade Dangoya Hatakeyama
Both are steamed snacks made from kneaded "non-glutinous rice flour" or "glutinous rice flour," and have a similar chewy texture and sweet and spicy flavor from sugar and soy sauce, with no clearly distinguishable characteristics
The difference between the two is often expressed as "Yubeshi has no honey, while Kirisensho has honey," but in Morioka, there is "Kirisensho" with brown honey, and many "Yubeshi" with honey is also produced, so the boundary between them is very vague
How to make "Kirisensho"
The ingredients are very simple, and many of them do not contain preservatives or other additives, so they do not last long
The ingredients are water, rice flour (joshinko made from non-glutinous rice, and in some regions glutinous rice flour is also added), sugar (brown sugar, brown sugar, granulated sugar, etc.), soy sauce, salad oil, walnuts, and black sesame seeds
The amount of ingredients, kneading method, steaming time, etc. vary depending on the store or household, but the method of making it is generally the same, following the steps below
Put water, sugar, soy sauce, and salad oil in a pot and bring to a boil while stirring
Put the rice flour in a pot and stir quickly with a wooden spoon, then turn off the heat and knead
When the white flour is no longer visible, add the walnuts and black sesame seeds and knead further
Tear into individual pieces, shape and steam in a steamer
It is made roughly in this way in all regions, but the order in which the ingredients are added may differ, and in some regions it is steamed before being kneaded, so the texture and taste will vary not only depending on the procedure but also on the person who makes it
Check out "Kirisensho," which pitcher Kikuchi Yusei introduced as his favorite food!
"Tobaseen" cutting guide
The "Kiri Sensho" that pitcher Kikuchi introduced on X is made at Tobaseen
Tobaseen in the industrial park
Kirisensho is popular for its beautiful flower shape, chewy texture, and gentle sweetness from brown sugar
Sales floor at "Heartful Shop Magokoro" in Kitakami City
The sweets made at Tobaseen can be purchased at stores in Kitakami City and the surrounding area, such as Heartful Shop Magokoro in Ezuriko Shopping Center PAL
Tobaseen ＜Information＞
Facility name: Tobaseen
Address: 214-5 Akikozawa, Futago-cho, Kitakami City, Iwate Prefecture
As we have seen so far, there is no standard for kirisensho, and it is a handmade sweet in which each region and individual household has passed down its own method of making it and its own flavor
In Tohoku, there are simple sweets similar to kirisensho, such as yubeshi and ganzuki, all over the country, so why not try comparing them at each place you visit during your trip?
I am a former Edo guy who loves Morioka, loves the six prefectures of Tohoku, and loves history, gourmet food, travel, sports, alcohol, and singing. We'll introduce you to some interesting, delicious, and good things about Tohoku!
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