🍱 Hiya jiru/Suttate

Cold soup" is a local dish that has developed in various places in Japan, using vegetables and fish from each region. Among them, "chilled soup" in Saitama has been eaten as a dipping sauce for udon noodles, which is unique to the "udon culture" in the area where wheat was widely cultivated as a back crop to rice cultivation. In the past, farmers who cultivated rice were very busy from rice planting to harvest, as manual labor was the basic method of farming. Cold soup, which was easy to make and nutritious during the busy farming season, was very useful. Surrounded on all sides by rivers and fertile land, Kawajima-Town has long been a thriving rice-growing community, and "chilled soup" was called "suittate" and was a staple food for farmers. 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). It is also called "chilled soup" or "tsuttate.