kirikomi

Kirikomi is a traditional Japanese dish characterized by its distinctive noodles, which are made by rolling dough into a sheet and then cutting it into wide, irregular pieces. The name comes from the verb kiru, meaning “to cut,” reflecting this preparation method. The resulting pieces resemble chunky ribbons or flat noodles rather than long strands.

The dough is typically wheat flour and water, with some regions adding salt or other flours such as buckwheat. After the sheet is cut, the pieces are briefly boiled and then simmered in a hot broth. The most common pairing is a miso-based broth, but dashi- or soy-based broths are also used. Regional variations may include vegetables such as carrots, daikon, taro, mushrooms, and greens, and may also incorporate meat or tofu.

Regional forms vary in composition and naming. In some areas of northern Japan, kirikomi is served as a hearty noodle soup and is sometimes referred to as kirikomi udon. In other locales it is prepared as a standalone noodle in a vegetable-rich broth. The dish is generally associated with rural and mountainous communities and with home cooking, seasonal harvests, and local food traditions.

History and etymology reflect its practical origins: kirikomi emphasizes the cut-and-prepare method rather than a fixed noodle shape, and the dish has become a regional staple in various prefectures. Exact origins are not uniformly documented, but kirikomi remains a notable example of regional Japanese noodle cuisine.