Pyonpyonsha Inaricho Main Store

Morioka cold noodles

Cold noodles originally originated in the northern part of the Korean peninsula, but Teruto Aoki, who was originally from Hamheung in the northern part of the peninsula and immigrated to Japan, opened a restaurant called "Shodoen" in Morioka in 1955 (which still exists today). Cold noodles have appeared in Morioka, including (now open). At that time, cold noodles from Pyongyang had been introduced to Japan, but Mr. Aoki mixed the flavor of the spicy cold noodles from his hometown, Hamheung, with the light, non-spicy cold noodles from Pyongyang, and this is how Morioka cold noodles began. Since the 1960s, cold noodle shops have opened one after another in the Morioka area, each creating new flavors, and from the 1980s onwards, with the gourmet boom, ``Morioka cold noodles'' suddenly became known throughout the country. Morioka cold noodles are made with wheat flour and potato starch, so the noodles are characterized by their strong chewiness. The soup is made by boiling beef or chicken, seasoning it, and chilling it, and it blends with the spiciness of kimchi. There are approximately 30 cold noodle shops in the city.

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.

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.