🍱 Tsumikko

Saitama Prefecture, where wheat cultivation has flourished since ancient times, has a strong udon culture. 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. It is a so-called "suiton," and depending on the region, it may be called "tochanage," "dango," or "tsumekko. The name "tsumikko" is a dialect word from the Honjo area meaning "to pick up", and is said to have come to be so called because the dough, made by kneading wheat with water, is torn into pieces and placed in a pot as if to "pick up". Because it is made with locally grown flour and plenty of seasonal vegetables, it has a gentle, nourishing flavor and a good nutritional balance. In the Chichibu area, it is also served in school lunches.