As farmland spreads across the region, the regional cuisine of the Nanbu region in Aomori has long featured grains and flour (wheat/buckwheat).
The soup dish, “Hittsumi,” is named after the manner in which the dumplings are made by tearing off the dough. The dumplings, made with flour, are put together in dashi stock with seasonal mountain vegetables, vegetables, and mushrooms. It is a versatile dish that can be prepared with a variety of ingredients to suit the regionality and season, making it the perfect dish for when you need one more entree to complete a meal.
*This recipe is based on recipes from “Food Culture Tradition Guidebook.”
Ingredients [3~4 serving(s)]
- 250g of flour (high-gluten flour)
- 220cc of water (for the dough)
- 200~250g of chicken
- ½ medium carrot
- ½ medium gobo (burdock root)
- 1 ½ stalks of green onion
- A small amount of sake
- ½ tbsp of soy sauce
- 500cc of water
- Mix the water (210cc~220cc) with the flour. Knead until the dough becomes smooth and soft.
Tip: If the dough is kneaded enough, it will be stretchy and won’t thicken the soup. If you let the dough rest overnight, it will increase in elasticity, which is preferred.
- Place a wet cloth on the dough, and let it rest for 1 hour to half a day.
- Cut the chicken in bite size. Slice the carrots and gobo (burdock root) diagonally.
- In a pot, add the water, chicken, carrots, and gobo. Let it boil.
- Grab the dough from step 2. Pull and flatten the dough with your fingers, then tear off a piece and add to the soup. Add one piece at a time.
- Season the soup with soy sauce and sake, add the green onion. Turn off the heat.
Gobo (burdock root)
Aomori Local Cuisine