Hachinohe Senbei Jiru

Senbei jiru, handed down in the Hachinohe area of southeastern Aomori Prefecture, is a local dish made by breaking Nanbu rice crackers, baked specially for hot pots, into a simmering broth. The crackers, having soaked up plenty of dashi, take on a distinctive chewy texture and blend with the savory flavors of chicken and vegetables. It is a home style taste that has warmed people to the core in this land of harsh cold.

Highlights

The star of senbei jiru is the special Nanbu cracker, baked firm so it does not fall apart while cooking. Chicken, mushrooms, burdock, and green onion are simmered in dashi, and the crackers are added at the end. Cooked for a while, they develop a wonderful texture that is smooth yet retains some bite. A bowl in which the hearty broth and crackers become one delivers a flavor that is humble yet deep.

Enjoying the Seasons

Senbei jiru is craved most in winter, when the region is wrapped in snow. The piping hot broth warms a chilled body and soothes the heart as well. Locally it is served at celebrations and gatherings, and it has been loved regardless of season. In summer it can be enjoyed as a bowl to settle a body cooled by air conditioning, or as a meal between sightseeing stops.

Access and Basic Information

Within Hachinohe City there are many eateries and pubs that serve senbei jiru. You can enjoy it casually at restaurants around Hachinohe Station and the central district, and since the special crackers are sold at souvenir shops, you can also make it at home. It appears as a standard menu item at dining spots in tourist facilities as well.

A Quick Tip

It is best not to overcook the crackers once added, and to eat them while a little bite remains. Take a big mouthful of the dashi soaked crackers together with the ingredients, and the warmth of a Hachinohe winter will spread through your mouth.