# Hattojiru ｜ Our Regional Cuisines

**Cuisine Name**: Hattojiru

**Region**: Our Regional Cuisines

## Main Lore Areas
Northern part of the prefecture (Kurihara, Senboku and Osaki arable land, Kitakami hills, Sanriku coastal area)

## Main Ingredients Used
Flour, daikon radish, carrots, burdock root, dried shiitake mushrooms

## History, Origin, and Related Events
Hatto is a local flour dish eaten throughout the northern part of the prefecture. Water is added to flour, and the mixture is kneaded until it is the consistency of earlobes, then left to rest for an appropriate amount of time, spread thinly with fingers, and boiled. In the past, women were good at making it so thin that you could see through to the other side.In the Tome and Kurihara regions, it is called "hatto" or "hatto," in the Tamatsukuri region "tsumeiri" or "tsumire," and in other regions "hitotsumi. Hatto is eaten in a variety of ways, like rice cakes, and is sometimes served in a soup called "hatto soup" or with red bean paste or zunda-an (sweet red bean paste).Hatto has a long history, dating back 400 years to the era of the feudal government. In the Tome region, which was one of the Date clan's major rice-producing areas, farmers were unable to eat enough rice to satisfy their needs because rice was given to the clan after the annual tribute was paid under the "rice purchase" system. In addition to barley rice, farmers in their wisdom turned wheat from their fields into flour, kneaded it into a paste, boiled it, and ate it as "hatto. At first, "hatto" was a substitute for rice, but over the years, it became a tastier and more popular food. However, the lords who ruled the Tome region were concerned that the farmers might neglect rice cultivation, and they began to prohibit the consumption of this dish except on special occasions, hence the name "hatto".The soup stock and ingredients used for Hatto soup vary from region to region and from household to household, even within the Tome region. The soup stock is made from dried bonito flakes and dried sardines, and the ingredients include seasonal vegetables, mushrooms, chicken, and pork, and the taste has been passed down from mother to son for generations.Even today, hatto soup is served at local events throughout the four seasons.

## Opportunities and Times of Eating Habits
Hatto soup is eaten during all four seasons and whenever there is an event. It is also eaten as a home-style dish throughout the year.

## How to Eat
Seasonal vegetables and meat are added to the soup stock, and flour kneaded to the consistency of earlobes is spread into a thin layer and seasoned with soy sauce and other seasonings. It is sometimes made in a large pot and served at events.

## Efforts for Preservation and Succession
(Outline of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)The "Miyagi Gourmet Preservation Society" introduces the dish at events. It is also served at restaurants in Tome City.

## Ingredients
- wheat flour: 160g
- Water: 80-10ml
- radish: 150g
- carrot: 50g
- burdock root: 50g
- Dried shiitake mushroom: 2 or 3 pieces
- green onion: 1 stalk
- dried sardines: 4-5 fish
- Dashi stock (soup stock of dried sardines and shiitake mushrooms): 4 cups
- Seasoning A] Soy sauce: 2 1／2 tbsp.
- Seasoning A] Sake: 2 tbsp.

## Recipe
1. 1. Stir water gradually into the sifted flour and knead to a consistency slightly softer than an earlobe. (The amount of water can be adjusted according to the quality of the flour and the season. (Less water in summer.) 2.
2. 2. Cover with a wet dish towel and let rise for 2 hours.
3. 3. Wet your hands, put a handful of the dough in your left hand, spread it as thin as possible with the thumbs and forefingers of both hands to the size of 3 to 4 cm, tear into pieces, and put them into the pot. When it starts to float, scoop it out and drain in a colander.
4. 4. Cut radish and carrot into strips, and burdock root into thin strips. Soak dried shiitake mushrooms in water and cut into thin strips. Slice green onion diagonally into thin strips.
5. 5. Put 4 cups of dashi broth (dried shiitake mushroom and soup stock) in a pot, bring to a boil, add burdock root, shiitake mushroom, radish and carrot in this order, and simmer. Season with seasoning A.
6. 6. Add 3 to 5, and finally add leeks and bring to a simmer.
7. 7. If you add Japanese parsley, cut into 3 cm lengths.

## Provider Information
provider : "Gottsoosan - Miyagi's Local Foods to Convey" (Miyagi no Shoku wo Tsutaeru Kai)

![Image](Not found)