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,"…

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All over the prefecture

주요 재료

wheat flour

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

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All over the prefecture

주요 재료

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).

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Kawajima Town, Iruma area, northern part of the prefecture

주요 재료

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…

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Kounosu City, Kazo City, Hanyu City, Gyoda City

주요 재료

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.

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Kuki City, Kazo City, Gyoda City

주요 재료

Glutinous rice, azuki beans

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

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Chichibu Region, Saitama City, Hiki District, Iruma Area

주요 재료

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.

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Fukaya City, Iruma District, Hiki District, Chichibu Region

주요 재료

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.

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Gyoda City

주요 재료

Okara (Soy Pulp), Vegetables

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

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Fukaya City,Prefecture-wide

주요 재료

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.

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Chichibu area, Hiki County

주요 재료

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…

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Chichibu area

주요 재료

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.

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Ogose Town

주요 재료

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…

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Hidaka city

주요 재료

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.

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Chichibu Area, Honjo City

주요 재료

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.

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Yoriimachi Fuppu District Chichibu Area

주요 재료

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…

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Higashi Matsuyama City

주요 재료

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.

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Chichibu Area, Ogose Town, Moroyama Town

주요 재료

yuzu fruit

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

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All of Saitama Prefecture

주요 재료

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.

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Kita Saitama area, Satte City

주요 재료

Daikon radish, Dried soybeans

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

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Gyoda City

주요 재료

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."

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Chichibu area

주요 재료

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.”

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All of Saitama prefecture

주요 재료

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.

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Chichibu Area, Kazo City

주요 재료

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.

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Chichibu Area

주요 재료

Glutinous rice

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

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Chichibu Region

주요 재료

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.

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Eastern Part, Tone River and Ayase River basin

주요 재료

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.

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Saitama City

주요 재료

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…

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All of Saitama Prefecture

주요 재료

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.

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Menuma Area in Kumagaya City

주요 재료

Rice