🍱 Suiton
Gunma has long been engaged in double cropping of rice and wheat, and flour production has been particularly active. Therefore, various flour dishes such as okirikomi and manju are well-known as local dishes. One such dish is suiton, which is made by dissolving wheat flour in water. Although this dish is made all over Gunma, the ingredients used and its name may differ slightly from region to region. For example, rice flour is often used for suiton in Ota City. In Fujioka City, on the other hand, it is called "tocchanagejiru," although it is made with the same flour. There is a theory that the name derives either from "taking and throwing" flour dissolved in water or from "father stirring the pot to make it. It is also called by other names such as "tsumerikko," "otsuyu dango," and "nejikko," forming a unique culture in each region.