Wheat flour is mixed with water, kneaded into a dough and left to stand for an hour or two. It is then rolled out into thin sheets, which are torn by hand into small pieces. These are cooked together with seasonal vegetables as a stew, and flavored with soy sauce. There are various local names for this soup, such as suiton, tsumire, tottenage, or hatto. But the common name is hittsumu (literally "torn") dumpling soup.
