{"id":4562,"date":"2020-02-17T18:00:46","date_gmt":"2020-02-18T02:00:46","guid":{"rendered":"https:\/\/www.zojirushi.com\/blog\/?p=4562"},"modified":"2024-08-29T14:10:32","modified_gmt":"2024-08-29T21:10:32","slug":"b-kyu-gurume-hachinohe-senbei-jiru","status":"publish","type":"post","link":"https:\/\/www.zojirushi.com\/blog\/b-kyu-gurume-hachinohe-senbei-jiru\/","title":{"rendered":" B-kyu Gurume: Hachinohe Senbei-jiru <\/i>"},"content":{"rendered":"

Did you all enjoy our previous\u00a0B-kyu Gurume<\/em> post?\u00a0 Well, luckily for you we’re exploring more\u00a0B-kyu gurume<\/em> specialties this month, and we know you’ll love our featured dish — Hachinohe\u00a0senbei-jiru!<\/em><\/p>\n

For those who read last month’s blog post<\/a>, you’ll know that\u00a0B-kyu gurume\u00a0<\/em>cuisine is a uniquely Japanese style of gourmet food that uses regionally-sourced, inexpensive, and down-to-earth ingredients.\u00a0 These dishes are often prepared at mom and pop-type restaurants and\u00a0izakaya<\/em>.\u00a0 While the food is delicious and appetizing, it is considered “B-class” gourmet, or “B-kyu gurume<\/em>“, because of its humble origins.<\/span><\/span><\/p>\n

Hachinohe\u00a0senbei-jiru<\/em> originates from the city of Hachinohe in Aomori Prefecture in the northern part of Honshu, Japan’s mainland.<\/p>\n

\"\"<\/p>\n

It is a hot soup dish that’s perfect for the area’s cold and windy climate.\u00a0 It consists of a hot soy sauce based broth prepared with fish, meat, or vegetables and Nanbu\u00a0senbei,\u00a0<\/em>hard wheat crackers, which are broken into pieced and then boiled in the broth.\u00a0 Once finished, the soup is topped with chopped scallions before serving.\u00a0 This dish is simple, yet so delicious and warm for the soul!<\/p>\n

Senbei-jiru<\/em> is considered\u00a0B-kyu gurume<\/em> because of its simple ingredients and interesting regional history.\u00a0 Meat from chub, pheasant, hare, and crab were traditionally used when preparing the broth for this dish, but today chicken, pork, fish such as cod or canned mackerel, and mushrooms are more commonly used.\u00a0 The Nanbu\u00a0senbei\u00a0<\/em>cracker is made of wheat or buckwheat, which is unique to this region, and then added to the hot broth.\u00a0 Vegetables or mushrooms are also added to the final product, and\u00a0senbei-jiru<\/em> becomes a complete, hearty, filling meal.<\/p>\n

\"\"<\/p>\n

Nanbu\u00a0senbei<\/em> crackers have an interesting and iconic history in this part of Japan, known as the Hachinohe Domain.\u00a0 The Hachinohe region during the Edo Period (1603-1868 AD) was home to this dish.\u00a0 Today, this region is comprised of Hachinohe City and the Nanbu area.\u00a0 During this period, this area had experienced harsh, cold winds blowing in from the Pacific Ocean which devastated rice crops.\u00a0 The lack of rice crops led to many experiencing famines.\u00a0 Because of this, farmers began growing heartier grains such as wheat and buckwheat, which could withstand the weather.\u00a0 Foods made from wheat and buckwheat in this area created a regional cuisine culture called “konamon<\/em>“, with Nanbu\u00a0senbei<\/em> being one of the most famous products.<\/p>\n

Nanbu\u00a0senbei<\/em> were made with wheat flour and water, then baked in a round mold until crispy and hard.\u00a0 When eaten as a snack, Nanbu\u00a0senbei<\/em> were flavored with seeds and nuts, but when used for\u00a0senbei-jiru<\/em>, the crackers were made with just flour, salt, and water.\u00a0 Once baked, the round cracker is broken into large pieces and added to the broth to make\u00a0senbei-jiru.<\/em><\/p>\n

We love this unique dish, especially at this time of year.\u00a0 We also have a delicious recipe for a rice-based cracker, Cheese\u00a0Senbei<\/em> <\/span><\/a>on our website.\u00a0 <\/span><\/p>\n

\"\"<\/p>\n

Enjoy them as a snack and then get the authentic ingredients to make your own\u00a0senbei-jiru.<\/em><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Did you all enjoy our previous\u00a0B-kyu Gurume post?\u00a0 Well, luckily for you we’re exploring more\u00a0B-kyu gurume specialties this month, and we know you’ll love our featured dish — Hachinohe\u00a0senbei-jiru! For those who read last month’s blog post, you’ll know that\u00a0B-kyu gurume\u00a0cuisine is a uniquely Japanese style of gourmet food that uses regionally-sourced, inexpensive, and down-to-earth […]<\/p>\n","protected":false},"author":1,"featured_media":4565,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[674],"tags":[20,410,672,16,670,671,673,669,413,675,403,220],"class_list":["post-4562","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-b-kyu-gurume","tag-foodie","tag-hotsoup","tag-izakayafood","tag-japan","tag-japanesegourmetfood","tag-japanesehomecooking","tag-japanesesoulfood","tag-japanesestreetfood","tag-traditionaljapanesefood","tag-traditionfood","tag-uniquefoods","tag-winterfood"],"yoast_head":"\nB-kyu Gurume: Hachinohe Senbei-jiru - Zojirushi Food & Culture Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.zojirushi.com\/blog\/b-kyu-gurume-hachinohe-senbei-jiru\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"B-kyu Gurume: Hachinohe Senbei-jiru\" \/>\n<meta property=\"og:description\" content=\"Did you all enjoy our previous\u00a0B-kyu Gurume post?\u00a0 Well, luckily for you we’re exploring more\u00a0B-kyu gurume specialties this month, and we know you’ll love our featured dish — Hachinohe\u00a0senbei-jiru! 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