Iwado Lake Revitalization Center

Hitsumi

A dish made by kneading flour with water, rolling it out thinly by hand, tearing it into pieces by hand, and simmering it in a soy sauce-based soup containing chicken, burdock, carrots, mushrooms, etc. The ingredients and stock vary depending on the season and family, with some regions using local chicken, mushrooms, and river crabs. The name ``Hittsumi'' comes from the dialect word ``Hitsumu,'' which means ``to tear it apart by hand.'' In some regions, it is also called ``Totenage.'' It has a chewy texture and smooth texture, and is served with seasonal flavors, making it a heartwarming taste of Iwate's hometown.

Gourmet garden

Founded in 1954, this is the original yakiniku cold noodle restaurant of Morioka cold noodles. Morioka Naengmyeon was created by the late predecessor, Teruto Aoki, who mixed the flavor of Pyongyang Naengmyeon, which was light and not spicy, with the spicy cold noodles from his hometown, Hamheung. In order to preserve this traditional taste, the preparation process is repeated exactly as it was back in the day. The rich soup is made from 80% beef bones and 20% chicken bones, and has a unique noodles and exquisite taste.

Aya Sonoko Issaryo

There is a black stucco storehouse that is over 200 years old in Konyamachi, where many earthen storehouse-style buildings still remain. The first floor is Gallery Saisono, and the second floor is Issaryo (coffee shop). The light from the lamps gently illuminating the high-ceilinged interior and the nostalgic furniture will soothe your soul. Enjoy a relaxing moment with coffee and Chinese tea. There is also ``Aisono II'' in the back, which is a hidden art space.