Tome Hatto-jiru
At a glance
| Name | Tome Hatto-jiru (Hatto-jiru) |
|---|---|
| Prefecture | Miyagi |
| Region | Hokkaido & Tohoku |
| Type | Hand-stretched wheat dough pieces in a soy-seasoned soup |
What is it?
Hatto-jiru stretches rested wheat dough into thin irregular pieces and simmers them in soy broth with seasonal vegetables, mushrooms and sometimes Tome's abura-fu. The silky-chewy pieces resemble wide, hand-torn noodles.
History and local context
It is a staple tradition of Miyagi's Tome area. A popular legend says a lord declared the tasty wheat food forbidden, hatto, fearing farmers would neglect rice; other theories connect the name to hoto or ancient hakutaku-style foods.
How to enjoy it
Eat it hot as a soup, or try boiled hatto coated with azuki, zunda or ground egoma. Rest the dough well, stretch it thin so the center cooks through, and add delicate vegetables after harder roots.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Tome Hatto-jiru from?
It is associated with Miyagi, in the Hokkaido & Tohoku region of Japan.
What kind of food is Tome Hatto-jiru?
This guide classifies it as hand-stretched wheat dough pieces in a soy-seasoned soup. See the overview for its defining ingredients and texture.
Can I order Tome Hatto-jiru online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
This section contains an advertising affiliate link to Rakuten Japan.