mamebu-jiru

MAFF’s Iwate entry identifies mamebu-jiru with Yamagata in Kuji City. The selected local council recipe combines walnut-filled wheat dumplings, vegetables and two tofu preparations in a soy-seasoned soup.

Kombu and dried sardines make the recipe’s own broth with water. Carrot, burdock, dried gourd, grilled tofu and separate deep-fried tofu are cut, while dried shimeji mushrooms soak in another water portion.

Wheat flour, salt and a separate water portion make the dumpling dough. Thumb-size pieces enclose peeled walnuts, and potato starch coats their surfaces to prevent sticking.

The soup is seasoned with soy sauce and the same listed salt after the vegetables cook. The final translated instruction refers to floating fish, although the recipe has just formed dumplings; the exact insertion sequence is not fully written out.

The entry places mamebu-jiru at ceremonial family meals and winter home tables. It describes brown-sugar-filled variants separately from this selected walnut-only recipe, alongside school lunches and local food-artisan preservation.