Before World War II Takashina Kanshou (高階貫勝) visited Manchukuo, now Northeast China, and ate Zhajiangmian.

He recreated the miso paste many times on his return and incorporated the opinions of his customers to create a taste that was popular with the locals of Morioka.

It eventually evolved into its own unique dish that is now a specialty of Morioka with many restaurants and izakayas offering it.

It is served with a scoop of meat miso which is a combination of minced pork, onion, dried shitake mushrooms, water, vegetable oil, sake, garlic, ginger, miso, mentsuyu, sugar, black ground sesame, and sesame oil.

After mixing the dish vinegar, chilli oil, or garlic can be added to taste.