For their Senbei-jiru (rice cracker stew), among all the possible types of southern senbei types, they use roasted ”Kayaki senbei (Otsuyu senbei/Nabesenbei rice cracker). Broken by hand, they then simmer ingredients such as burdock, mushrooms, green onion and other in a soy sauce base (also have miso and salt base) with chicken or pork stock. Having soaked up the stock, the senbei have a strong crispy texture. The ingredients other than the senbei and the soup stock are the same as ”suiton” (commonly called ”Hitsumi” in the southern region), and it is thought that the cooking process, in the southern regions that abound in the eating of ”suiton”, evolved to use senbei as a replacement for suiton because the senbei can be stored for a long period of time.
- Hachinohe area, Aomori Prefecture south from Iwate Prefecture north area
Winter in Tohoku is long.
It's fun that way.
Delivering "the hottest" of Tohoku.