The central region of the prefecture has a lot of flat land in the Kitakami River basin, which has long been open to rice paddies, and the scale of rice production has been large.

Where it is made

All over the prefecture, with a focus on the central part of the prefecture

Main ingredients

Flour, seasonal vegetables such as root vegetables, river fish, river crabs, chicken, mushrooms, etc. depending on the region

The origin of the name "Kirisensho" is said to come from the fact that in the old days, the powder was kneaded with the juice soaked in chopped sansho (Japanese pepper), which was called…

Where it is made

Central part of the prefecture (Morioka City, Hanamaki City, Shiwa Town, Tono City, etc.)

Main ingredients

rice flour, walnuts, sesame, sugar, soy sauce

Mamebu-jiru" is a local dish of Yamagata-machi, Kuji City (former Yamagata Village), in which ingredients such as familiar vegetables and baked tofu are simmered in a soy sauce-based soup flavored…

Where it is made

Yamagata-cho, Kuji City

Main ingredients

Flour, walnuts, carrots, burdocks and other vegetables, baked tofu, dried gourd, soy sauce

Ganzuki" is a sweet eaten throughout the prefecture, especially in the southern part of the prefecture.

Where it is made

Southern part of the prefecture

Main ingredients

Flour, sugar, baking soda, vinegar, walnuts, sesame seeds

Sukikombu" is made by boiling young kelp from the Sanriku coast, cutting it into thin strips, and drying it into boards.

Where it is made

Sanriku Coastal Area

Main ingredients

Sukikonbu, carrots, deep-fried tofu, dried shiitake mushrooms, soy sauce

The southern region of the prefecture has a comparatively warm climate, and has long produced primarily rice, which could be cultivated reliably.

Where it is made

The southern region of the prefecture around Ichinoseki City

Main ingredients

Mochi rice cakes, azuki (red beans), sesame, walnuts, anko (sweet bean paste), zunda (mashed green soybeans), natto, and more

The cool climate of Northern Iwate makes it difficult to grow rice, which has led to the continued production of cereals that grow well in harsh environments, such as Japanese millet, foxtail…

Where it is made

Northern Region

Main ingredients

Buckwheat Flour, Firm Tofu, Carrot, Daikon Radish, Burdock Root, Shimeji Mushroom

Mame-shitogi is a fresh sweet made by kneading boiled and ground green soybeans with rice flour and sugar. “Shitogi” means “to grind,” and normally, it refers to food offerings made with rice flour.

Where it is made

Northern region

Main ingredients

Green soybeans, rice flour, sugar, and salt

Kahou dango (rice dumpling) is a confectionery dish offered on December 24th (November 24th in Japan's lunisolar calendar) for a folk event called "Daishiko."

Where it is made

Prefectural southern region

Main ingredients

rice flour（non-glutinous rice flour）, glutinous rice flour, wood pieces from the Hagi plant, Azuki beans, sugar, salt

Nishime is a traditional dish prepared throughout the entire prefecture during weddings, funerals, New Year's, O-Bon (Festival of the Dead), and other gatherings.

Where it is made

Throughout the entire prefecture

Main ingredients

Grilled tofu, carrots, shiitake mushrooms, kelp, wild vegetables, dried and sliced herring, etc.

"Ochamochi" is a mochi confectionery made by skewering two or three dango made from rice flour, crushing them thinly, seasoning them with walnut sauce (soy sauce or miso flavor), and grilling them.

Where it is made

Morioka City and the central region of the prefecture

Main ingredients

rice flour, walnuts, soy sauce, and mirin

"Hizunamasu" is made by turning the "hizu" into "namasu" and is a vinegared dish that is an essential New Year's dish.

Where it is made

The Sanriku coastal area and the central region of the prefecture

Main ingredients

Salmon head, daikon radish, carrot, vinegar, and salt

"Imo no kojiru" is a soup dish that is prepared by stewing taro, along with carrots, radishes, burdocks, mushrooms, konjac noodles, tofu, chicken, and other ingredients that are cut into bite-sized…

Where it is made

Kitakami River basin

Main ingredients

taro, chicken, tofu, daikon (radish), carrot, burdock root, soup stock, soy sauce

The “Hechoko Dango” is made with millets such as sorghum flour, glutinous millet flour and sticky millet flour.

Where it is made

Northern Parts of Iwate Prefecture

Main ingredients

Sorghum flour, glutinous millet flour, sticky millet flour, azuki beans, sugar, salt

“Kamamochi” is one of such dishes. “Kamamochi” is made by creating a sweet paste using miso, brown sugar and walnuts and wrapping the paste in a flour dough.

Where it is made

All of Iwate Prefecture

Main ingredients

Wheat flour, brown sugar, miso, walnuts

“Soba Kakke” is a traditional dish born during the rule of the Nanbu clan. Buckwheat flour is kneaded and flattened, then cut into small triangles.

Where it is made

Northern Parts of Iwate Prefecture

Main ingredients

Buckwheat flour, wheat flour, walnuts, soy sauce, mirin (=sweet rice wine)

"Hina Manju" is also called "Hana Manju" or "Hana Dango", and made from rice flour stuffed with red bean paste, then shaped like flowers, peaches, leave or rabbits.

Where it is made

Center of the Prefecture

Main ingredients

Short-grain rice flour, Glutinous rice flour, Sugar, Koshi an(= smooth red bean paste), Katakuriko (=potato starch), Red food coloring

The amount of saury catches, however, is decreasing these days. ‘Samma no Surimi Jiru’ is a soup with pacific saury fish ball. You will enjoy simple flavor of seasonings and saury.

Where it is made

Sanriku Coast Area

Main ingredients

Pacific saury, Daikon radish, Carrot, Tofu, Green onion, Egg, Miso, Soy sauce

Actually, it is very nutritious, and has plenty of polyphenol, fiber, calcium, vitamin C, etc., and it was found that it works for anti-acidification, lowering blood sugar level, lowering…

Where it is made

Central Region

Main ingredients

‘Ukogi’ (aralia), Daikon radish pickled with miso, Walnuts

‘Azuki Battou’ is a dish simmered wide and short ‘udon’ noodle in sweet red bean soup, and mainly eaten in Sanriku Coast region.

Where it is made

Sanriku Coast Region

Main ingredients

Wheat flour, Red beans, ‘Zarame’ (=crystal sugar)

Tofu is still eaten a lot in Iwate Prefecture, and the consumption of tofu per home is high in the prefecture. ‘Tofu Dengaku’ is a dish of grilled firm tofu cut into rectangular and skewered with…

Where it is made

Northern Region

Main ingredients

Tofu, Miso, Garlic, Sake

Sold at stalls during festivals and New Year's visits to Hachiman-gu Shrine, “Sasaki's Usuyaki” is especially famous.

Where it is made

Morioka City

Main ingredients

Wheat flour, Red ginger, Green onion, “Sakura” shrimp, “Nori”(sea weed), Green onion, “Tenkasu”(crunchy tempura flakes)

On October 20th of the lunar calendar, "donko-jiru" with the tail and head of the fish attached is served to the gods to pray for a bountiful fishing season.

Where it is made

Sanriku Coast Area

Main ingredients

“Donko” (=Dark sleeper), Daikon radish, Carrot, Tofu, Potato, Japanese leek, Miso

"Kenchin-jiru" is a soup flavored with soy sauce and made with finely cut carrot, daikon radish, gobou (burdock root) and other vegetables which are stir fried with tofu.

Where it is made

Northern Areas

Main ingredients

Carrot, Daikon radish, Gobou(=Burdock root), Konjac(=Yam cake), Mushroom, Sansai(=Wild mountain vegetable), Tofu, Japanese leek, Soy sauce

“Mizu-tataki” is made by tapping and chopping the red root part of “mizu” (=wild nettle) and seasoning it with miso and soy sauce.

Where it is made

Areas surrounding Ou Mountains and Kitakami Mountains

Main ingredients

“Mizu” (=wild nettle), Miso, Mirin (=sweet rice wine), Soy sauce, Sugar, Seaweed, Japanese leek

"Hoya" (=Sea Squirt) is called ‘Pineapple in the sea’, and is known as a food contains all five tastes; sweetness, sourness, saltiness, "umami" (=savoriness) and bitterness.

Where it is made

Sanriku Coast Area

Main ingredients

"Hoya" (=Sea squirt), Cucumber, Salt

"Kurumi-dofu" is made with strained walnut after crushed, water and sugar and set by kudzu (arrowroot) starch.

Where it is made

Oushu City Esashi Region

Main ingredients

Walnut, Sugar, Kudzu (Arrowroot) starch, Miso, Ginger juice, Sake

"Shidami" refers to acorns, and "Shidami-dango" can be made by adding sugar to "Shidami" and forming them into dumplings, or by making "Shidami" into paste and wrapping them in a dough kneaded from…

Where it is made

Northern Areas, Ouu area,Kitakami mountain range area

Main ingredients

Wheat flour, "Shidami-an( acorn paste)", Brown sugar, Sugar, Salt,

"Kurumi-zouni" is also called "Kurumi-mochi (rice cake with walnuts sauce)" and is a typical dish eaten on the morning of New Year's Day in the Miyako region along the Sanriku coast.

Where it is made

Northern Sanriku Coastal Area

Main ingredients

Carrot, Daikon radish, Gobou(=Burdock root) , Shiitake mushrooms, Grilled tofu, Soy sauce, Mochi (=rice cake), Walnuts, Sugar,

"Hachihai-jiru" is a dish consisting of tofu, dried shiitake mushrooms, and green onions in a soy sauce-flavored dashi (Japanese soup stock), thickened with katakuriko (potato starch).

Where it is made

All of Iwate Prefecture

Main ingredients

Tofu, Dried shiitake mushrooms, Green onions, Soy sauce, Salt, "Naga-imo(=mountain yam)", Katakuriko(=potato starch)