まめぶ汁

English Version

Features of Mamebu-jiru (Kuji, Iwate)

Dumplings filled with sweet-savory walnut paste

Mamebu-jiru is a local soup from Kuji, Iwate: small dumplings stuffed with a mixture of walnuts and sugar (“mamebu”) are wrapped in wheat dough, then simmered in a soy-based broth with roots and mushrooms. Bite in and a gently sweet-salty nuttiness spreads through the broth—simple yet memorable.

Broth, roots, and “mamebu” meld into one

The soup uses kombu–katsuobushi dashi with burdock, carrot, shiitake, and leek. The dumpling surface carries the broth, while a little of the walnut sugar melts out to add body.

A celebratory, crowd-pleasing bowl

Across northern Iwate—especially around Kuji—this has long been served for festive gatherings. Sweetness, add-ins, and dumpling size vary by household.

Recipe

Ingredients (Serves 4)

• Dumpling dough: cake or all-purpose flour 150 g; salt a pinch; water 80–100 ml (as needed)
• Walnut sugar filling: walnuts 40 g (lightly toasted, coarsely chopped); sugar 15 g (brown or white)
• Soup add-ins: burdock 1/2 (shaved); carrot 1/2 (half-moons); fresh shiitake 3 (thinly sliced); firm tofu 1/2 block (1.5 cm cubes, optional); leek 1 (finely sliced for finishing)
• Broth & seasoning: dashi 1,000 ml (kombu + katsuobushi); soy sauce 2–3 Tbsp; mirin 1 Tbsp; sake 1 Tbsp; salt to taste

Instructions

1. Walnut sugar: Dry-toast walnuts, chop coarsely, mix with sugar, and divide into 8–10 small nuggets.
2. Dough: Mix flour and salt; add water gradually and knead to a soft “earlobe” texture. Wrap and rest 20–30 minutes.
3. Fill: Divide dough into 8–10 pieces. Flatten each, place a walnut nugget in the center, seal tightly, and round.
4. Start the soup: Bring dashi to a boil; add burdock, carrot, and shiitake. Simmer 5–6 minutes. Season with soy sauce, mirin, and sake.
5. Cook dumplings: Gently drop dumplings into the simmering soup. Cook over medium-low 5–7 minutes, until slightly translucent and floating. Add tofu and leek; simmer 1–2 minutes. Adjust salt.
6. Serve: Turn off the heat and ladle into bowls.

Chef’s Tips

• Seal dumplings well to prevent leaks; work briskly so the dough doesn’t dry and crack.
• Lightly toasting the walnuts boosts aroma; adjust sweetness by the sugar amount.
• Keep the broth moderately seasoned and let the dumplings’ sweet-savory filling complete the balance.

Nutritional Value (per bowl, approx.)

• Calories: 280–420 kcal
• Protein: 8–14 g
• Fat: 6–12 g
• Carbohydrates: 45–60 g

History

A warm bowl for gatherings

Within Tōhoku’s grain-based foodways, mamebu-jiru developed as a dumpling soup that couples the richness of walnuts with celebratory sweetness. In Kuji, Noda, and Fudai it remains a hallmark of hospitality for festive occasions.