Hatto
A regional delicacy with irresistibly smooth and chewy texture

About Hatto

Hatto (はっと) is a traditional dish from the northern regions of the prefecture, made by kneading wheat flour.

The dough is prepared by mixing wheat flour with water and kneading it until it reaches the softness of an earlobe. After allowing it to rest and mature, the dough is thinly stretched by hand and added to a soy sauce-based broth to cook.

The dashi broth and ingredients for Hatto-jiru (はっと汁, Hatto soup) vary depending on the region or family. Commonly used ingredients include seasonal vegetables, mushrooms, dried bonito flakes, dried sardines, chicken, or pork, creating a flavor passed down from generation to generation within families.

Hatto-jiru is a staple dish at seasonal events and is enjoyed year-round as a comforting home-cooked meal.

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