青森県·郷土料理
Hachinohe Senbei-jiru
In the broth, infused with the flavors of chicken and fish, the broken pieces of Nanbu senbei become soft yet chewy. The texture is enjoyable because they don't dissolve even after absorbing the soup—this is Hachinohe Senbei-jiru. We use 'Otsuyu Senbei,' which are specifically made for soups. These are wheat crackers baked in iron molds; they are resistant to dissolving during simmering, maintaining an al dente-like texture. In the Nanbu region, where rice yields were low due to cold damage, wheat-based Nanbu senbei served as an important staple food. While it has been a beloved home-cooked meal since ancient times, the name 'Senbei-jiru' is said to have become widely established only during the Heisei era. It is Hachinohe's pride—a hot pot that warms your body.
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