Overview
A wheat-flour dish of the north of the prefecture. The dough is rested, pulled thin and dropped into soup. Also called hittsumi.
About this place
Hatto (also called hattou) is a local dish handed down mainly in the Tohoku region, from around Mount Yamizo on the border of Ibaraki and Fukushima Prefectures to the Osaki area, Kurihara and Tome area of Miyagi Prefecture and the Ichinoseki and Oshu area of Iwate Prefecture. Flour and water are kneaded well, the dough is left to mature and rolled out thin, then boiled to a smooth, chewy texture. It is eaten coated like mochi in a paste made of perilla (egoma), soybeans, edamame and so on, or added in place of udon to a kenchin-style soup with each region's own vegetables and meat.
Source: Wikipedia (CC BY-SA 4.0)
Source ja.wikipedia.org ↗Verification notes
The location on the map is a tourist information center (Toyoma Tourism and Local Products Center 'Toyama-no-Sato' Tourist Information Center).
Source miyagi-kankou.or.jp ↗Before you go
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Crafts and specialties of this prefecture
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