"Hittsumi" is an old-fashioned dish from the southern areas of Tohoku where wheat dough is torn into pieces and cooked with other ingredients. Taro root hittsumi has a nice texture and really goes nicely with the aromatic sesame sauce. Try this just once, and it will hold you captive.
Form the hittsumi into balls the size of your thumb and use a fork to press down in the center.
Place Step 1 into a pot of boiling water and boil until they rise to the surface.
Drain the water and rinse to remove the viscous texture. Drizzle with sesame oil and toss to coat each piece.
Lightly roast the wild sesame (or black sesame) in a frying pan.
Grind the sesame from Step 4 with a mortar and pestle.
Add the "A" ingredients to Step 5.
Arrange the taro hittsumi from Step 2 on a plate and pour the mixture from Step 6 over top to finish.
Here is the recipe for the hittsumi: "Taro Root Hittsumi" (Recipe ID: 2387608)
Story Behind this Recipe
Wild sesame is very similar to black sesame seeds used in sweets. Since the flavor is so good, I use it in place of regular sesame seeds when cooking. It also supposedly contains neutral fats and helps lower cholesterol, so eating it will apparently help you live 10 years longer. Plus, I can use it often to make local dishes from my hometown, which is why it's one of my favorite ingredients.
-Boil the gnocchi over medium heat to create a plump and delicious texture straight through to the centers.
-Roast the wild sesame in a frying pan over low heat until they begin to pop. Grinding the seeds with a mortar and pestle enhances their flavor.