Kuzumaki is a town situated on the 40th parallel north and is well known for milk, wine and clean energy. It takes around 90 minutes by car to get there from Morioka. Situated in the middle of the Kitakami Mountains, the clean energy symbol of the town, a windmill, spins on the plains 1000m above sea level.


Today, I will be introducing Kuzumaki-nabe, or Kuzumaki Hotpot from this town to you all!


Kuzumaki Hotpot uses a plethora of produce grown in the rich natural landscape of Kuzumaki, and while restaurants in the city are able to customize this unique dish accordingly, its main characteristic is its Hibogahatto noodles, a flat noodle commonly consumed in the area.


This hotpot dish isn’t the type you share with everyone, you get your own dish so you can enjoy it at your own pace. I also recommend you go to each restaurant to try their version of the dish!


The well insulated Nambu Ironware pot is slowly heated, improving the mellow flavor of the dish. A pot with the town’s mascot character, Mirun-chan, engraved on the handle and a wooden lid and board made from the local cedar trees has been custom made for the dish.


Below are three things that are necessary to make Kuzumaki Hotpot:

1.Use at least one local produce in the dish

2.Use hibogahatto noodles

3.Serve it in a special Nambu Ironware pot


So what exactly is Hibogahatto?

Hibogahatto is a flat noodle dish made from flour that is similar to kishimen, and is seen to be a hometown food of Kuzumaki, along with soba, hittsumi and kakke soups.


There are various theories surrounding the origin of the name “hibogahatto”

Theory 1:

The phonetic change of himokawahoutou, the word combination of the flat udon noodles (himokawa) used in the miso based noodle soup (hoto).

Theory 2:

The phonetic change of himokawahatto, the word combination of himokawa from Theory 1 and “hatto”, what the locals in Kuzumaki call udon noodles


We did a quick Q&A session with a local government worker in Kuzumaki!


Q: How did Kuzumaki Hotpot come about?

A: At the beginning, we wanted to create something to share the beauty of Kuzumaki produce to the people of Japan, hoping it would improve tourism and revitalize the town. We started with thinking about how to combine hibogahatto, loved by the locals, and Kuzumaki produce into a new specialty product and ended up creating a hotpot dish.

Q: What’s the reaction of the locals?


  • I’m able to enjoy the local produce in different flavors
  • The appearance and taste of each restaurant is different, so it gave me a good opportunity to go to restaurants that I wouldn’t normally go to otherwise
  • The pot is cute

These are just some of the opinions we have received.

Q: Are there any improvements to the dish that we can look forward to?

A: We’re currently working on making adjustments to the dish so people can enjoy it in the summertime as well


A hotpot dish that is perfectly suited for the cold winter season.

Currently available at the six restaurants listed below!



Miso Milk Soup with Mozzarella Rare Cheese

Characteristics: a veal stock base made from fond de veau, with burnt miso and milk added for additional aroma and richness



Kuzumaki Milk Soup with a Chaka Twist

Characteristics: A thick miso soup using lots of Kuzumaki milk. Also has beef organ meats, pork and hard boiled eggs on top, completing the beef, pork and chicken combination.


Community Lodgings Greentage

Burnt Miso Soup with Local Premium Beef

Characteristics: The soup is made from a combined miso (mostly red miso) that is slightly burnt in the pot before the dashi, made from kelp and bonito flakes, is added, giving it a deep flavor.



Light Soup with a Hamburg Steak Made From Local Premium Beef

Characteristics: A light soup including the restaurant’s specialty hamburg steak. By adding butter and cheese as you like, you are also able to enjoy a change in flavor.


Mori no Kodama Building

Tomato and Red Wine Soup

Characteristics: A rich soup reminiscent of soup pasta made from tomatoes, olive oil, garlic and Kuzumaki wine.



Slightly Spicy Soy Milk Soup

Characteristics: A slightly spicy soup reminiscent of dandan noodles using in-house soy milk. Contains ground pork, pork belly, chicken, chives, a raw egg and frozen tofu.


Kuzumaki Hotpot is an original dish that allows you to enjoy everything Kuzumaki has to offer. The first step towards a new food culture in town. Please come and enjoy!








 Q. くずまき鍋はどのようにして生まれたのですか?
 A. 町の食の魅力を県内外に発信することで、観光客の増加、町の活性化につなげることを目的としてスタート。町民に昔から馴染みのある麺「ひぼがはっと」と葛巻町産の食材を使った新たな特産品の開発を検討する過程で「鍋」になりました。
 Q. 町の方からの反響はいかがですか?
 A. ・町産食材を色んな味で楽しめる。
 Q. 今後、「くずまき鍋」の新たな発展はありますか?
 A. 夏にも楽しんでいただけるように、新メニューを現在開発中です。