Iwate Local Cuisine: Kiri-sensho

Hey there! Ever tried a sweet rice cake with a hint of nuttiness? Let me tell you about “Kiri-sensho” from Iwate Prefecture. It’s a traditional treat, especially popular in the central part of the prefecture around Morioka, Hanamaki, and Tono. Made with rice flour, walnuts, and sesame seeds, it’s got this lovely, simple flavor that’s been enjoyed for generations. It even has a cute story about its name – some say it used to be made with a peppery spice called sansho, and over time, “kiri-sansho” just became “kiri-sensho,” even though they don’t use sansho anymore. It’s a taste of local tradition!

Dish Name: Kiri-sensho

• Region / Location: Iwate Prefecture
• Primary Area of Tradition: Central Iwate (Morioka City, Hanamaki City, Shiwa Town, Tono City, etc.)
• Main Ingredients: Rice flour, walnuts, sesame seeds, sugar, soy sauce

How It’s Eaten / Served

The basic way to make kiri-sensho involves steaming rice flour and then mixing it with walnuts, sesame seeds, sugar, and soy sauce. You’ll find different shapes depending on the area and the family – some make them into small ovals with patterns pressed in with chopsticks, others shape them like leaves or use wooden molds to create flowers or boats. One खास variation from Tono City is to fill the dough with walnuts and brown sugar for a sweet center, or to coat them in a thick sauce made from brown sugar and soy sauce. If you don’t have a mold, you can shape the dough into a small log, flatten it with your palm, and then use the back of a spoon to make a design.

Cultural Background and Preservation

Kiri-sensho has been a cherished part of life in the rice-growing areas of central Iwate for a long time, often served during special occasions. It’s particularly important for the Doll Festival (Hinamatsuri) on March 3rd, where it’s offered to the household altar and the display of dolls. Traditionally, mothers and daughters would often make it together for this celebration. In this region, they also have a word “kobiri” for the snack eaten between lunch and dinner, especially by farmers during breaks from fieldwork. Kiri-sensho was one of these satisfying snacks made with rice flour, wheat flour, grains, or beans. While fewer families make it at home now, it’s still quite popular and you can find it in supermarkets, sweet shops, and local produce stands. In Hanamaki City, local schools even include making kiri-sensho as part of their hands-on learning about local traditions. Iwate Prefecture recognizes skilled individuals and groups who preserve local culinary heritage as “Iwate Food Masters,” and in Tono City, these masters teach children and community members how to make kiri-sensho as a way to keep the tradition alive.

Additional information:

• Hinamatsuri (Doll Festival): A special festival in Japan held on March 3rd to celebrate girls’ health and happiness. Elaborate displays of traditional dolls are set up, and special foods like kiri-sensho are often served.
• Kobiri (小昼): A local term in the central Iwate region for a snack eaten between main meals, particularly by farmers during work breaks. These snacks were usually made with ingredients that provided sustained energy.
• Iwate Food Master (岩手県食の匠): A certification given by Iwate Prefecture to individuals and groups who possess exceptional skills and knowledge in preserving and passing down local culinary traditions.