Iwate Prefecture


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  • Image Source : Agricultural Extension Technology Division, Department of Agriculture, Forestry and Fisheries, Iwate Prefecture


Ingredients (For 4 persons)

  • wheat flour 200g
  • Peeled walnuts 30g
  • carrot 70g
  • burdock root 80g
  • Grilled tofu 150g
  • Deep-fried tofu 40g
  • Kampyo (dried gourd) 10g
  • Dried Shimeji mushroom 15g
  • Soy sauce 45cc
  • Dashi Kelp 15cm
  • Niboshi (dried sardines) 5-6 sticks
  • katakuriko (potato starch) a pinch
  • salt a pinch

How to cook

  • 1. Make dashi broth by adding kombu and niboshi (dried sardines) to an appropriate amount of water.

  • 2. Cut carrot and burdock root into chunks, abura-age into thin strips, baked tofu into diamond-shaped pieces, and kanpyo into 1.5 cm lengths. Soak dried shimeji mushrooms in water.

  • 3. Add a pinch of salt to the flour, knead with water, divide into thumb-size pieces, add walnuts and roll into rounds so that the contents do not stick (cover the rounded mamebu with potato starch so that they do not stick together).
    When the vegetables are cooked, add soy sauce and salt to taste. When the blanched fish float to the surface, season to taste again and serve.

provider : "Iwate Prefecture Food Artisan" Yamagata Town Lifestyle Improvement Council

* Recipes vary depending on the region and home.