Saitama Prefecture, which produced Aizo Gonda, who devoted himself to the development of high-yield cultivation methods that increased wheat yields by four to five times, such as "barley steeping,"…

Where it is made

All over the prefecture

Main ingredients

wheat flour

"Go-jiru" is a local dish loved throughout Saitama Prefecture, especially in areas where rice and field crops were cultivated.

Where it is made

All over the prefecture

Main ingredients

Soybeans, vegetables

The term "suttate" comes from the fact that the farmers used to grind vegetables and other ingredients with a mortar and eat them "suritate" (freshly grated).

Where it is made

Kawajima Town, Iruma area, northern part of the prefecture

Main ingredients

Vegetables

Igamanju, which is said to have originated in Konosu City (formerly Kawasato-cho), is a local delicacy for special occasions that has been handed down from generation to generation in the…

Where it is made

Kounosu City, Kazo City, Hanyu City, Gyoda City

Main ingredients

Manjuu, glutinous rice

In Kuki City, Kazo City, Gyoda City, and other areas from northern to eastern Saitama Prefecture, "shio anbin" has been eaten to celebrate the harvest of new rice since ancient times.

Where it is made

Kuki City, Kazo City, Gyoda City

Main ingredients

Glutinous rice, azuki beans

“Katemeshi” is a well-established local dish in Saitama Prefecture, and especially the Chichibu region.

Where it is made

Chichibu Region, Saitama City, Hiki District, Iruma Area

Main ingredients

Rice, Vegetables

In Saitama Prefecture, where a large amount of wheat is produced as a secondary crop during rice cultivation, a wide variety of udon noodles dishes have been created in different regions.

Where it is made

Fukaya City, Iruma District, Hiki District, Chichibu Region

Main ingredients

Udon

Despite being referred to as “Jelly Fry”, this dish is completely different from meats or fish fried in oil, as well as from traditional “jelly” which is a confectionery.

Where it is made

Gyoda City

Main ingredients

Okara (Soy Pulp), Vegetables

Neginuta is another dish using green onions which is a must at all celebrations.

Where it is made

Fukaya City,Prefecture-wide

Main ingredients

Green onion

Neji, which has its roots in the town of Ogano in Chichibu County, is a local dish made by tossing short udon noodles twisted into spirals in red bean paste.

Where it is made

Chichibu area, Hiki County

Main ingredients

Udon and red beans

“Miso potatoes” become well-known after it won the “5th Saitama B-Grade Local Gourmet Championship in Chichibu” (2009), but it is actually a local dish that has been passed down in the Chichibu area…

Where it is made

Chichibu area

Main ingredients

Potatoes, miso paste

Located in Iruma County, in the center of Saitama Prefecture, Ogose Town is home to the "Ogose Plum Grove", known as one of the three largest plum groves in the Kanto region.

Where it is made

Ogose Town

Main ingredients

Plums

One dish that stands out is “Kuri no Shibukawani (candied chestnuts with inner skin.)”, a luxurious meal that was traditionally served during festivals and celebrations because it required a lot of…

Where it is made

Hidaka city

Main ingredients

chestnuts

Tsumikko, loved in Honjo City and the Chichibu area, is a local dish that was especially useful during busy times because it can be made more quickly than udon.

Where it is made

Chichibu Area, Honjo City

Main ingredients

Wheat flour

Konjac potatoes have long been grown in the Fuppu district of Yorii Town and the Chichibu area, and konjac is one of the specialties of the area.

Where it is made

Yoriimachi Fuppu District Chichibu Area

Main ingredients

Konjac(=yam cake)

Higashimatsuyama City, where many restaurants around Higashimatsuyama Station display their yakitori (grilled chicken) brands, is called one of the seven largest "yakitori" cities in Japan, along…

Where it is made

Higashi Matsuyama City

Main ingredients

Pork cassillas

Among them, "Yuzu Maki" is a pickle that is loved as a New Year's dish while having an aspect of winter preservation food.

Where it is made

Chichibu Area, Ogose Town, Moroyama Town

Main ingredients

yuzu fruit

“Ude-manju" was made using this new wheat.

Where it is made

All of Saitama Prefecture

Main ingredients

Wheat flour, Anko(sweet red bean paste)

“Sumitsukare” is a local dish in the northern Saitama region, and it has been enjoyed as a special dish for the ritual of Hatsuuma (Chinese New Year) and as a preserved food in winter.

Where it is made

Kita Saitama area, Satte City

Main ingredients

Daikon radish, Dried soybeans

"Furai" in the northern Saitama region, including Gyoda City, is not a fried dish but rather a grilled one.

Where it is made

Gyoda City

Main ingredients

Vegetables, meat, wheat flour

In the Chichibu region, it's called "Meshimochi," in the eastern lowlands including Kazo, it's known as "Yakibin," and in the northeastern and Iruma regions, it's referred to as "Yakimochi."

Where it is made

Chichibu area

Main ingredients

Cooked Rice

The stems of the satoimo(=japanese taro) plant, known as “zuiki,” especially those of the Yatsugashira variety, were traditionally consumed as a preserved food called “imogara.”

Where it is made

All of Saitama prefecture

Main ingredients

Yatsugashira (=Japanese taro stalk)

This is a local dish eaten during break time from farm work mainly in the eastern low land like Chichibu area and Kazo City.

Where it is made

Chichibu Area, Kazo City

Main ingredients

Wheat flour

“Tsutokko” is steamed glutinous rice wrapped in horse chestnut leaves (Tochi leaves), and tied with straw strings. That was originally a portable meal carried by samurai to the battlefield.

Where it is made

Chichibu Area

Main ingredients

Glutinous rice

“Oname” is a fermented food made from barley koji and soybeans.

Where it is made

Chichibu Region

Main ingredients

Barley Koji

In Saitama Prefecture, which has rivers such as the Arakawa and Tone Rivers originating in the Chichibu Mountains, people have enjoyed the rich bounty of the rivers.

Where it is made

Eastern Part, Tone River and Ayase River basin

Main ingredients

Loach

"Kuwai(=arrowhead)," which is planted in late June to early July in rice fields, is a short-season ingredient with harvesting typically from late November to mid-December.

Where it is made

Saitama City

Main ingredients

Kuwai(=arrowhead)

Among the various types of manju that have developed rich variations in each region, one of the simplest is the "Komugi manju(=wheat manju)," also known simply as "Manju," which is made by wrapping…

Where it is made

All of Saitama Prefecture

Main ingredients

Wheat flour, Red bean

"Syoten-zushi", made with precious rice and fried thin tofu, which was expensive, was a special dish eaten on festive and ceremonial occasions.

Where it is made

Menuma Area in Kumagaya City

Main ingredients

Rice