Iwate Prefecture

What is Hittsumi? Detailed explanations from the differences between Suiton and Hatto to sake you want to pair [Iwate Prefecture]

In December 2007, Iwate Prefecture's local dish "Hittsumi" was selected as one of the "100 Best Local Dishes of Agricultural and Fishing Villages"

In this article, we will take a closer look at hittsumi, a local dish made with local ingredients that has long been loved in Iwate Prefecture

What is Hittsumi

Hittsumi

Hittsumi is a local dish from the Kitakami region of Iwate Prefecture, in which wheat flour is kneaded and rolled out thinly, then torn by hand and simmered in broth with vegetables. The name of the dish comes directly from the word hittsumu, which means to tear by hand

It is also called nage, and in the Esashi region it is called tsumeri, and what is unique about it is that there are no specific rules regarding the vegetables, broth, and seasonings that are put inside, as they vary from household to household

As of February 2022, the popular recipe site Cookpad has 71 recipes for hittsumi, suggesting a wide variety of ingredients and seasonings

Reference: Cookpad "Hittsumi Recipe"

hittsumi and similar dishes?

Dishes that are often mentioned as being similar to hittsumi include "hatto," another local dish of Iwate, and "suiton," which has been eaten since the Muromachi period and was popular as a substitute food during wartime, but what are the differences between them?

Hittsumi

  • Region where it is passed down: Kitakami region, Iwate Prefecture
  • Characteristics: Made by kneading flour, rolling it out thinly, and tearing it into pieces

Reference link: Ministry of Agriculture, Forestry and Fisheries [Our Local Cuisine] – Hittsumi

Suddenly

  • Areas where it is passed down: Ichinoseki City and Oshu City in Iwate Prefecture, and northern Miyagi Prefecture
  • Characteristics: Made by adding water to wheat flour, kneading it well, letting it mature, and then thinly rolling it out

Reference link: Ministry of Agriculture, Forestry and Fisheries [Our Local Cuisine] – Hatto

Suiton

  • Region where it is passed down: All over Japan
  • Characteristics: Small lumps are made by tearing the flour dough, rolling it into balls with your hands, or scooping it with a spoon

Reference link: Ministry of Agriculture, Forestry and Fisheries [Our Local Cuisine] – Suiton

They all use wheat flour, but you can see that the shaping methods are slightly different

Another big difference is that while hittsumi and suiton are soups because they are boiled in dashi, hatto can also be eaten with red bean paste, perilla seeds, or zunda paste

Sake that pairs well with Hittsumi

If you are going to drink sake with hittsumi, what kind of sake would be best?

Japanese sake

Hittsumi is made from wheat flour and the vegetables that are put inside are green vegetables such as Chinese cabbage and green onions, a few root vegetables such as carrots and burdock, and mushrooms such as shimeji, enoki, and shiitake

The seasoning is also relatively light, using soy sauce and miso, so it is by no means a heavy dish that will leave you feeling heavy

Therefore, it is best to drink pure rice sake, which has a strong flavor and rich umami, chilled (around 15°C)

Suisen Sake Brewery's Junmai sake

Another recommended brand is Suisen Junmaishu, which is also brewed in the Sanriku region of Iwate

It is a standard among Iwate's pure rice sakes, and with a sake meter value of 2.0 and an acidity of 1.6, it has a flavor described as mellow and medium-bodied, which will surely enhance the gentle flavor of hittsumi

Akabu Shuzo's Junmai sake

Also, for people who can't handle alcohol, it is popular and often sells out online

We recommend AKABU MOUNTAIN Junmai

Because it is an undiluted sake, it has a strong flavor but a refreshing aftertaste, and because it has a low alcohol content of 14% for sake, it is easy to drink even for people who are not used to drinking sake

Enjoying some hittsumi and some fine Iwate sake at your leisure will surely help relax your tired body and mind

summary

Hittsumi is a local dish from the Kitakami region of Iwate Prefecture, made by kneading wheat flour, rolling it out thinly, tearing it up by hand, and simmering it with vegetables in broth. There are other wheat flour dishes made in a similar way, including suiton, but we found that it can be easily adapted to suit each household because there are no set rules for the seasoning of the vegetables or broth

We hope you find a hittsumi recipe that suits you and enjoy it with some delicious Iwate sake

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