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Traditional Crafts

Hanamaki Dolls
The charming Hanamaki Dolls are characterized by the bright colors and soft expressions. The art of these clay dolls began in the 18th century after studying Kyoto's Fusimi Dolls and Sendai's Tsutsumi Dolls. Each doll is adorned with a spring flower pattern of plum and peony blossoms.

Japanese Umbrellas
Hanamaki Japanese Umbrellas
The production of Hanamaki Umbrellas began in the 17th century as a supplementary job for the warrior class. After the Meiji Restoration during which the feudal clan system was abolished, some of the former warrior class members took up this art as their main occupation. By the Taisho period (1912 - 1926) annual production of these umbrellas climbed to 300,000. Since then the demand for the Japanese-style umbrellas have decreased due to westernization of the Japanese culture. Today, the small umbrellas for interior decoration are popular among the new generation.

Kajicho-yaki ware

Kajicho-yaki is said to have been originated in Kajicho of Hanamaki City by Furudate Iori and has been the Nanbu clan's appointed ware, producing items such as sake (rice wine) bottles, plates, and donburi bowls. Towards the end of the Meiji period (1868 - 1912), the kiln ceased its operation, thereby putting an end to the tradition. But in 1947, the art was revived by Abe Katsuyoshi, a local potter. The simple texture and colors characterizes Kajicho-yaki ware.

Specialties

Wanko Soba

Wanko soba (buckwheat noodles) is served in a small bowl with only a handful of noodles per serving. The bowl is repeatedly refilled after the content is eaten. Although most people associate wanko soba with Morioka, the tradition originated in Hanamaki. At around 1620 the Nanbu clan's feudal lord dropped by Hanamaki and was quite pleased when soba was served in a bowl. Since then the tradition spread among commoners as well.

Kinkon-zuke

The pit of a melon-family fruit is taken out and replaced by carrots, burdocks and herbs wrapped in seaweed and pickled in miso (soy bean paste) or unrefined sake (Japanese wine). Served in 0.5 to 1 centimeter slices, the rather salty Kinkon-zuke goes well with rice, sake, or ocha-zuke (Japanese tea poured over a bowl of rice).

Kenji Monaka
Pick up some of this monaka (sweet bean paste in fine wafers) for a souvenir. It is a great way to end a Miyazawa Kenji trip. The subtle sweet flavor of the bean paste and the crispy wafer create a beautiful harmony of flavor and texture.

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