Hittsumi is a traditional dish in the Nambu region of Aomori Prefecture. A dough made from water and wheat flour is stretched out and torn into bite-sized pieces, which are then simmered in a rich and savory broth along with ingredients such as chicken and vegetables. The name hittsumi is derived from a word in the dialect of the Tohoku region that means “to tear,” referring to how the wheat-flour dough is torn into pieces.

The dish has a long history, dating as far back as the Heian period (794–1185) according to one theory. The cold climate of the Tohoku region of Japan, which includes the Nambu region of Aomori Prefecture, made growing rice difficult, so foods such as millet and wheat flour were once eaten as a staple instead of rice. Hittsumi is a unique dish that developed due to the harsh natural environment of this region.

Nowadays, it is still popular as a home-style dish in the Nambu region. The ingredients and broth vary not only by region and season but also from household to household, and there are many different variations made with seasonal local ingredients such as chicken, seafood, and vegetables.

Warm, chunky Hittsumi soup is the perfect dish for the colder months. One sip of the broth will warm you up from the inside out. It is served at restaurants specializing in traditional Aomori cuisine, so why not try the delicious taste of Aomori home-style cooking?