Overview
If there is one thing that can be said about Iwate prefecture, it's that the prefecture is full of noodles. And while other local foods exist, noodles seem to dominate the food culture. From little bowls of buckwheat soba eaten as a challenge and sweet tasting red bean paste noodle broths to famous cold noodle dishes and flat noodles eaten with egg soup, there is no shortage of quality eating. Here is a simple guide to some of the regional cuisine of Iwate.
Wanko soba
Arguably the signature dish of Iwate, wanko soba is an eating challenge like no other. Little bowls of soba are served, eaten quickly before being served with another bowl, and another until you decide that enough is enough. The average number of bowls eaten is about fifty to sixty though the national record is well over five hundred bowls...
Azuki batto
A noodle dish with a twist, azuki batto sees hatto udon noodles simmered in a bowl of soup made from azuki sweet red bean paste. Served either warm or cold, the delicious azuki batto noodles are chewy and shorter than usual with the dish itself traditionally served during celebrations, particularly during the Bon Festival.
Morioka reimen
One of Iwate's famous noodle dishes, Morioka reimen are cold noodles made from potato starch and wheat flour. A brilliant summer dish, these firm and translucent noodles were inspired by a similar dish in Korea and sit in a spicy beef and chicken broth along with ingredients like eggs, cucumber and yes, fruit to help balance out the spicy broth.
Morioka jajamen
Another of Iwate's famous trio of noodle dishes, Morioka jajamen are udon-like flat noodles with toppings of mince meat, miso paste, leek and cucumber that are then all mixed together before eating. Towards the end of a jajamen meal, an egg soup made with the water used to cook the noodles is then added to complete this year round popular meal.
