Parte norte de la prefectura (tierras de cultivo de Kurihara, Senboku y Osaki, colinas de Kitakami, zona costera de Sanriku)

Harina, rábano daikon, zanahorias, raíz de bardana, setas shiitake secas

El hatto es un plato local de harina que se come en toda la parte norte de la prefectura. Se añade agua a la harina, y la mezcla se amasa hasta que tenga la consistencia de lóbulos de oreja, luego se deja reposar durante un tiempo adecuado, se extiende finamente con los dedos y se hierve. En el pasado, las mujeres sabían hacerlo tan fino que se podía ver a través del otro lado.
In the Tome and Kurihara regions, it is called "hatto" or "hatto," in the Tamatsukuri region "tsumeiri" or "tsumire," and in other regions "hitotsumi. Hatto is eaten in a variety of ways, like rice cakes, and is sometimes served in a soup called "hatto soup" or with red bean paste or zunda-an (sweet red bean paste).
Hatto has a long history, dating back 400 years to the era of the feudal government. In the Tome region, which was one of the Date clan's major rice-producing areas, farmers were unable to eat enough rice to satisfy their needs because rice was given to the clan after the annual tribute was paid under the "rice purchase" system. In addition to barley rice, farmers in their wisdom turned wheat from their fields into flour, kneaded it into a paste, boiled it, and ate it as "hatto. At first, "hatto" was a substitute for rice, but over the years, it became a tastier and more popular food. However, the lords who ruled the Tome region were concerned that the farmers might neglect rice cultivation, and they began to prohibit the consumption of this dish except on special occasions, hence the name "hatto".
The soup stock and ingredients used for Hatto soup vary from region to region and from household to household, even within the Tome region. The soup stock is made from dried bonito flakes and dried sardines, and the ingredients include seasonal vegetables, mushrooms, chicken, and pork, and the taste has been passed down from mother to son for generations.
Even today, hatto soup is served at local events throughout the four seasons.

La sopa Hatto se come durante las cuatro estaciones del año y siempre que hay un evento. También se come como plato casero durante todo el año.

Al caldo de la sopa se le añaden verduras de temporada y carne, y se extiende una fina capa de harina amasada hasta alcanzar la consistencia de los lóbulos de las orejas, que se sazona con salsa de soja y otros condimentos. A veces se hace en una olla grande y se sirve en eventos.

(Reseña de las personas que han transmitido la tradición, grupos de preservación, uso de SNS, esfuerzos modernos como la comercialización, etc.)
La "Sociedad de Preservación Gourmet de Miyagi" presenta el plato en eventos. También se sirve en los restaurantes de la ciudad de Tome.