Okkirikomi is a soup with handmade wide flour noodles cooked with taro root and seasonal vegetables that are simmered until the soup becomes thick and is seasoned with miso or soy sauce. Okkirikomi means to cut and put into, which is how the dish is made. Long ago okkirikomi was a meal that mothers could quickly make after working in the fields or at silkworm cultivation which is a local industry of Gunma. The flour is from locally grown wheat and the soup is made with many nutritious vegetables. It is a dish that is eaten year-round in the mountain farming villages.
The popular home-style dish is made in many homes, each household with their own unique recipe. The dish is also called niboutou or okirikomi in different parts of Gunma. The comforting noodles and umami-filled soup is a satisfying dish. When eaten together with one’s family the umami is even more delicious.RECIPE_HEADEND