ひっつみ汁（岩手）

English Version

Features of Hittsumi-jiru (Iwate)

Hand-pinched dough dropped straight into the pot

Hittsumi-jiru is a signature soup of Iwate’s Nanbu region. A salted wheat dough is stretched thin by hand, pinched off, and dropped directly into a simmering pot. The name comes from the local verb meaning “to pinch and pull off.”

Thin and chewy, with a silky swallow

The dough is kneaded to a soft “earlobe” texture, rested, then stretched to 1–2 mm before tearing. The irregular edges catch the broth nicely, giving gentle chew and a smooth finish.

Comforting chicken broth with roots and mushrooms

Common versions are soy-sauce based with chicken thigh, burdock root, carrot, mushrooms, and leek; miso-based styles are also popular and vary by season and household.

Recipe

Ingredients (Serves 4)

• Dough: all-purpose (or medium-gluten) flour 200 g; salt 1/3 tsp; water 110–130 ml (as needed)
• Soup & toppings: chicken thigh 200 g (bite-size); burdock root 1/2 (shaved); carrot 1/2 (batons); shiitake 3–4 (sliced); leek 1 (on the bias)
• Broth & seasoning: dashi 900 ml (kombu + katsuobushi, or light chicken stock); sake 1 Tbsp; mirin 1 Tbsp; soy sauce 2–3 Tbsp; salt a pinch

Instructions

1. Make the dough: Mix flour and salt. Add water gradually and knead 3–4 minutes until soft and smooth. Wrap and rest at least 30 minutes.
2. Start the soup: Bring the broth to a boil. Add chicken and skim. Add burdock, carrot, and shiitake; simmer 7–8 minutes.
3. Pinch and drop: Stretch the rested dough thin with your fingers and pinch off bite-size sheets (1–2 mm thick), dropping them straight into the simmering soup.
4. Season & finish: Once all dough is in, season with mirin, soy sauce, and sake. Simmer 2–3 minutes until the dough is cooked. Add leek, bring just to a gentle boil, and adjust salt.
5. Serve: Let stand 1–2 minutes, then ladle into bowls.

Chef’s Tips

• Rested dough stretches more easily; irregular thinness creates lively texture.
• Lightly wet hands to handle the dough—no dusting flour needed.
• For a miso style, reduce soy sauce and whisk in 1–2 Tbsp miso at the end off the boil.

Nutritional Value (per bowl, approx.)

• Calories: 320–430 kcal
• Protein: 18–25 g
• Fat: 8–14 g
• Carbohydrates: 45–60 g

History

Hand-torn noodle soup born from grain-based foodways

Developed as a hearty meal when rice was scarce, hittsumi became a staple for hospitality and festivals across the Nanbu area. Related dishes appear across Tōhoku—Miyagi’s “hatto” and Aomori’s “tsumeri”—sharing the same hand-stretched, hand-torn charm.