宮城県·郷土料理
Hatto-jiru
Flour is kneaded, rolled out thinly, and boiled into smooth noodles, then simmered in a soy sauce-flavored broth—this is 'Hatto,' a local specialty passed down in the Tome region. Its history dates back 400 years to the feudal era. Although it was a rice-producing region, farmers who could not eat their own rice due to tax requirements used their ingenuity to grind field wheat into flour and knead it into this dish. A legend even says that the dish was so delicious that the local lord, fearing farmers would neglect rice cultivation, established a 'Hatto' (prohibition) stating they must not eat it except on special occasions. The dashi and ingredients vary from household to household. It is the taste of the Tome homeland, passed down from mother to child.
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