EnglishHatto
A local dish that makes you addictive to the texture of slippery and chewy
Hatto introduction
“Hatto” is a local dish in the northern part of the prefecture made by kneading flour
Add water to the flour, knead well until it is hard about the earlobe, let it sit for a suitable time, stretch the aged dough thinly with your fingers and roll it out, put it in a soy sauce soup and boil it.
The soup stock and ingredients of “Hattojiru” vary depending on the region and home. Seasonal vegetables and mushrooms, bonito flakes, dried sardines, chicken, pork, etc. are home tastes passed down from mother to child from generation to generation.
“Hattojiru” is a staple for local events throughout the four seasons, and it is also eaten year-round as a home-cooked dish.
Add water to the flour, knead well until it is hard about the earlobe, let it sit for a suitable time, stretch the aged dough thinly with your fingers and roll it out, put it in a soy sauce soup and boil it.
The soup stock and ingredients of “Hattojiru” vary depending on the region and home. Seasonal vegetables and mushrooms, bonito flakes, dried sardines, chicken, pork, etc. are home tastes passed down from mother to child from generation to generation.
“Hattojiru” is a staple for local events throughout the four seasons, and it is also eaten year-round as a home-cooked dish.
