In this article, we will focus on B-class gourmet food in Iwate Prefecture and introduce some of the delicious local dishes. Iwate Prefecture is the second largest prefecture in Japan, and has a lot of B-class gourmet food.

We hope you will enjoy the local flavors and explore the charms of Iwate Prefecture.

What is Iwate Prefecture's B-class gourmet food?

Iwate Prefecture's B-class gourmet food refers to easy-to-prepare and delicious food that is loved by the locals. For tourists, this rare B-class gourmet food that they can't usually get is attractive.

We will introduce you to some delicious dishes that are unique to Iwate Prefecture.

Iwate Prefecture Hospitality: Morioka Wankosoba

Morioka Wankosoba is a local dish from Iwate Prefecture. It is said to have been invented to entertain a large number of guests at banquets. Wanko means "bowl" in the local dialect, and the style is that bite-sized soba noodles are poured one after another into the bowl held by the person.

If you feel like you can't eat any more, put the lid on before the soba is even put in. There are about 15 bowls of Wankosoba, which is the equivalent of one bowl of regular Morisoba. There are various condiments such as grated daikon radish and spring onions, so you can enjoy the different flavors as you eat.

Morioka cold noodles with a smooth texture

Morioka Reimen is said to have been created by someone from the northern part of the Korean Peninsula who remembered the taste of his hometown. The noodles, made from wheat flour and potato starch, are chewy and smooth, with an excellent texture. The cold soup, made from beef bones and chicken carcasses, is flavorful and brings out the chewy noodles.

Adding kimchi to Morioka cold noodles gives it a different flavor. You can adjust the spiciness by changing the amount of kimchi you add. In addition to kimchi, it can also be served with roast pork, boiled eggs, cucumbers, etc.

Morioka Jajamen: Enjoy twice in one dish

Morioka Jajamen is said to have been inspired by a noodle dish from northern China. It is made with thick, flat noodles topped with plenty of meat miso, cucumber, and spring onion. You can add chili oil, vinegar, garlic, etc. to your liking and mix well before eating. It has a complex and deep flavor with sweet and sour tastes.

When the noodles and soup start to get low, we recommend cracking an egg, pouring in the boiled water, and finishing off with an egg soup called "chitantan."

Iwatemachi Yaki-udon with delicious salt sauce

Iwatemachi Yakiudon is a local B-class gourmet dish from Iwate Town. Vegetables such as cabbage and Chinese chives are stir-fried with noodles in olive oil and finished with a salt sauce.

The distinctive feature of Iwatemachi Yakiudon is that it uses more than three types of ingredients from Iwate Town. The seasoning and cooking method also differ depending on the store. The ingredients also vary depending on the store, such as zucchini, yam, and kimchi, so you can enjoy Iwatemachi Yakiudon with a variety of ingredients.

Ofunato Sanma Ramen - A Variety of Flavors

Ofunato Sanma Ramen is a local B-class gourmet dish from Ofunato Port, which boasts the largest amount of sanma landed in Honshu. Even though they are all called Ofunato Sanma Ramen, the taste and presentation differs from restaurant to restaurant.

The most recommended dish is the ramen topped with a whole dried pacific saury marinated in mirin, which is very impressive. There are also ramen dishes that contain pacific saury paste balls or are flavored with homemade pacific saury oil. Each shop has their own unique take on Ofunato pacific saury ramen, which is perfect for eating on the go.

A perfect balance of sweetness and sourness in a thickened pork cutlet bowl

When you think of ankake katsudon, you think of Kokado Shokudo in Senmaya-cho, Ichinoseki City, Iwate Prefecture. At first, they served a regular katsudon made with eggs, but they created the ankake katsudon because they didn't like the sauce soaking into the rice.

Place shredded cabbage and crispy, juicy pork cutlet on top of rice, then pour on the sweet and sour sauce to complete the dish. The sauce is made from bonito and mackerel stock, seasoned with Nakano sauce, soy sauce, sugar, and other ingredients, and has a sweet and sour taste that goes well with rice.

Kitakami Croquette with an addictive texture

The Kitakami Croquette was launched by the Kitakami Chefs Association and has become a local B-class gourmet dish in Kitakami City. It uses plenty of locally produced ingredients.

Sticky and rich "taro", "Japanese black beef" raised in the rich natural environment, "Shirayuri pork" rich in vitamin B1 and minerals, and "asparagus" which is the largest harvest in the prefecture. As long as it contains these four ingredients, it is OK, so there are various arrangements. It is a sticky and addictive croquette.

Hittsumi: A taste of Iwate Prefecture's hometown

Hittsumi is a dish made by kneading wheat flour, rolling it out thinly, tearing it apart by hand, and simmering it in broth with chicken, burdock, mushrooms, etc. The ingredients and broth vary depending on the season, and sometimes river fish or river crabs are added.

The name "Hittsumi" comes from the local dialect "Hittsumam" which means to tear it apart with your hands. In some areas it is also called "Hatto" or "Kiribatto." Hittsumi, with its smooth texture, is a local taste of Iwate Prefecture that is loved by locals.

Mamebu, pea-sized dumplings

Mamebu is a wheat dumpling with pea-sized walnuts. Brown sugar can also be added if desired. It is said that Mamebu was named after the idea that it should be made the size of a pea and resembles marifu, a type of gluten, with the hope of living a healthy and benevolent life.

Mamebu is simmered with vegetables and tofu in a broth made from dried sardines and kelp to make "mamebu soup." This is a local dish that is popular in Yamagata-cho, Kuji City.

A filling snack: Biscuit tempura

Biscuit tempura is a local confectionery from Nishiwaga-cho, made by coating biscuits in batter and deep frying them, as the name suggests. In Nishiwaga-cho, where snow is heavy, it was difficult to go shopping in the winter. That's why "biscuit tempura" was created by coating biscuits, which have a long shelf life, in batter and deep frying them.

The outside is chewy and the inside is moist, with a slight sweetness of the biscuit. Although it is deep fried, it is not heavy and you can easily eat two or three.

Location of Iwate Prefecture

summary

This time, we introduced B-class gourmet foods in Iwate Prefecture. In addition to the representative Morioka Three Great Noodles (Morioka Wankosoba, Morioka Reimen, Morioka Jajamen) and Hittsumi, there are various other B-class gourmet foods.

If you visit Iwate Prefecture, be sure to try these delicious dishes. Enjoy a wonderful trip exploring the charms of Iwate Prefecture while savoring the unique local flavors.

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