Yanagibatto is a traditional local dish from Iwate Prefecture, where the cold climate makes rice cultivation difficult. For this reason, cold-resistant buckwheat has long been cultivated to suit the harsh climate.

During the Edo period (1603-1868), the Nanbu clan forbade farmers from eating buckwheat noodles because it was considered too laborious and luxurious, but people ate buckwheat dumplings, saying, "This is not buckwheat noodles."
The name "Yanagi" in "Yanagibatto" comes from the shape of the willow tree's leaf, which first sprouts in spring and drops its leaves, then sprouts in autumn, expressing longevity. "Batto" seems to be derived from "Hatto," meaning violation of law.

The soup is full of umami from the mushrooms and vegetables, which enhance the flavor of the buckwheat flour.

Hittsumi is a soup made with handmade noodles. Flour and water are kneaded into a dough and set aside for one to two hours. The rested dough is rolled thin and pieces are torn off by hand. Hittsumi means to tear. The torn noodles are cooked with vegetables in a soy sauce-based soup. The ingredients and dashi vary by region and with each season. The soup can be made from various ingredients such as river crabs, freshwater fish, or chicken. Mushrooms and plenty of seasonal vegetables are essential for hittsumi. The name of the dish also changes by region including suiton, tsumire, tottenage, and hatto.

Hittsumi is a dish associated with one’s hometown. It is a popular dish, the feeling of the noodles sliding down the throat. No matter one’s age it is a flavor that is familiar to everyone and popular with children. Based on seasonal vegetables and mushrooms with a seafood or meat dashi and seasoned with soy sauce. All of the components contributing to a deep-umami soup with a light flavor.