散策 Sansaku

Food of Saitama

31 dishes

Dojyou-ni (stewed loach)📍 SaitamaIn 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. Eels, Ayu (sweetfish), catfish, carp, and other river fish were eaten as Sashimi (raw), grilled, or boiled. Rice paddy Loach are easy to catch, and when the water temperature rises, they gather in the corners of the rice paddies and can be scooped out by hand. At the end of September, when the rice paddies are drained, Loaches, are caught by setting up a bamboo whisk at the mouth of the waterway. The caught Loaches, are either fried with vegetables, or boiled whole. The thin ones were boiled in Miso soup with Vegetables, while fat ones were stewed in Loach stew.
Furai (Japanese Pancake)📍 Saitama"Furai" in the northern Saitama region, including Gyoda City, is not a fried dish but rather a grilled one. It involves cooking a batter made of wheat flour and water, then adding vegetables, meat, and other ingredients. It is a dish similar to okonomiyaki or crepes. Originally, "Furai" was a simple snack made by farmers. The dish gained popularity, especially in the early Showa period, among female workers at sock factories in Gyoda, where it was easy to make, affordable, portable, and filling. It became well-established with an increasing number of shops offering it, and today, it is served in over 20 restaurants in Gyoda City. The name "Furai" has various theories, such as being derived from the region's history as a fabric-producing area ("Furai"), from the use of a frypan, or as a play on words with "Fuku yo koi" (Bring wealth).
Gojiru📍 Saitama"Go-jiru" is a local dish loved throughout Saitama Prefecture, especially in areas where rice and field crops were cultivated. Especially in areas where rice cultivation was popular, soybeans, which grow well even in poor land, were often planted in rice paddies to make effective use of the land. Soybeans grown in rice paddies for private use are commonly known as "tanokuro-mame" (beans between rice paddies). In Saitama Prefecture, soybeans have long been cultivated as a crop rotation crop and as a substitute crop in rice paddies. Thus, soybeans have been a familiar food for people, and "Gojiru" has been an everyday food for the common people. It is characterized by its rich flavor and nutritional content of soybeans and seasonal vegetables. Miso is the most popular seasoning, but soy sauce and salt are also used. The amount of soybeans added and the degree of mashing vary from household to household.
Hiya jiru/Suttate📍 SaitamaCold 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.
Iga manju📍 SaitamaIgamanju, 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 breadbasket region of northeastern Saitama Prefecture. In the area where many farmers have grown wheat as a back crop, flour dishes such as udon and manju have developed so much that the phrase "udon for lunch in the morning with manju" was born. Iga manju, a steamed combination of manju and sekihan (red rice), has an unexpectedly sweet and salty flavor and firm texture, and once you try it, you will become addicted to it. The name "iga-manju" comes from the fact that the manju is covered with sekihan (red rice), which looks like the "iga" of a chestnut. There are various theories as to the origin of the manju, such as, "Glutinous rice was expensive, so the manju was placed inside the sekihan to increase the bulk," or "A farmer's wife steamed sekihan and manju together in a rice steamer to save time and effort, and they ended up sticking together.
Jelly Fry📍 SaitamaDespite 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. Rather, the name “jelly fry” comes from its shape, which resembles a traditional “koban” oval gold coin. In fact, it apparently used to be called “Sen Fry” (i.e. “Money Fry”), before becoming called “Jelly Fry”. While it looks like an unbattered croquette, it is characteristically made from a mixed okara and potato base, with carrots and green onions. The combination of sauce seasoning with its chewy texture has made it a favorite among local people. Its roots lie in a dish called “Yasai Manju” (Vegetable Buns), which originate from northeast China. It is said to have been invented by the owner of the “Ippuku Chaya” restaurant in Gyoda City, who served in the Russo-Japanese war. It became commonly eaten in the late Meiji period (1868-1912) and has remained a favorite snack of the people of Gyoda City to this day.
Kanrobai (Nectar plums)📍 SaitamaLocated 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. Roughly 20,000 plum trees are cultivated in the surrounding area. The history of this area, which has long been known as the “village of plums”, can be traced back to the Nanboku-cho Period, when plum trees from Dazaifu, Kyushu, was introduced to the area, and subsequently widely planted and cultivated. The Beni plum, a thick-fleshed, high quality specialty product of Ogose Town, is a beautiful plum that turns red when fully ripe. In addition to pickled plums with salt, one of the traditional plum dishes in Ogose Town is nectar plums.
Katemeshi📍 Saitama“Katemeshi” is a well-established local dish in Saitama Prefecture, and especially the Chichibu region. This dish seems to have been created by adding various ingredients to rice in order to increase the amount that could be eaten, particularly in areas with relatively low levels of rice production. It was difficult for rice to be a diet mainstay in areas unsuitable for rice cultivation. In fact, even in areas that were suitable for rice cultivation, rice remained a valuable cash crop for small farmers, who used it to pay rent to their landowners. Because of this, once the harvested rice had been divided up for weddings and funerals, the remainder was often sold by the farmers. As a result, to increase the bulk of the leftover rice scraps that could be eaten, a dish was created in which seasoned and boiled vegetables such as potatoes and daikon radish were added. The Katemeshi which is served at school lunches in the northern part of Saitama Prefecture is made of vinegared rice mixed with regional ingredients. By contrast, in the southern part of the Prefecture, which includes Saitama City, Katemeshi is made by mixing either white or light brown rice with “zuiki” (dried taro stems). In the Chichibu region, adding “zuiki” to rice is also standard practice. Thus, one of Katemeshi's characteristics is that the flavor of the rice and the ingredients that are added to it vary depending on the region and the family serving it. Although it is popular today as a home-cooked meal, the fact that Katemeshi is made with soy sauce, which was known among farmers as a seasoning for “hare no hi” (special occasions), indicates that it was actually a dish mostly eaten for special occasions. In fact, it is said to have been cooked more often than “Gomoku Chirashi”, another rice dish eaten on “hare no hi”. Especially in urban areas, it was eaten for “hare no hi” in the same way as sushi.
Komugimanju📍 SaitamaIn the past, wheat cultivation was thriving in Saitama Prefecture as a secondary crop to rice, leading to the preservation of dishes using wheat flour such as udon noodle and manju throughout the entire prefecture. 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 red bean paste in wheat flour dough and steaming it. In places like Tokorozawa City, "Yude(=boiled) manju" is a specialty dish made by boiling the same ingredients, but the dough of "Komugi manju" is softer and fluffier compared to "Yude manju." It is a food served on special occasions and events. In the current Miyoshimachi area, known as Santomeshinden, "Imo manju" is made by wrapping specialty sweet potatoes called "Tome no Imo" with red bean paste.
Konjac(=yam cake) no Miso Oden📍 SaitamaKonjac 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. While most commercial products are made from Konjac potato powder, farmers in this area make konjac by hand using raw konjac potatoes. The flavor and texture of raw konjac has a unique and delicious taste. Handmade konjac is usually available from fall to winter, when raw konjac potatoes can be harvested.
Kuri no Shibukawani (candied chestnuts with inner skin.)📍 SaitamaHidaka City is a renowned chestnut producing area in Saitama Prefecture that cultivates a variety of brand-name chestnuts, such as “Koraigawa Marron” weighing over 30 grams, and “Hidaka Poron” known for its easily peeled off, astringent skin. During autumn, many people flock to Hidaka City's direct sales centers to purchase chestnuts and their processed products. Customers can choose from various chestnut varieties and buy the ones that best suit their dish. 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 sugar, which was expensive and precious in the past.
Kuwai no fukumeni📍 Saitama"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. Kuwai has been cultivated in the low-lying wetlands of the Ayase River basin in the southeastern part of the prefecture, which are unsuitable for rice cultivation. It is said that during a major flood in the Kanto region in 1786 (Tenmei 6), when rice cultivation suffered devastating damage, farmers were saved because Kuwai sold at high prices. In the late Meiji era, seeds were introduced from Angyou and Noda villages, and cultivation became more widespread. Although production temporarily ceased during the war and post-war period, it later recovered, and in the 1950s and 1960s, the cultivation area reached its largest scale. Currently, areas such as Koshigaya, Soka, and Saitama City are producing regions, with the second highest production volume in the country (Ministry of Agriculture, Forestry and Fisheries, 2018 "Regional specialty vegetable production status survey"). Various Kuwai dishes are enjoyed in producing areas, and in school lunches, "Kuwai rice," where fresh Kuwai is boiled and mixed with rice, is served. One of the traditional Kuwai dishes is "Kuwai simmered with seeds of cape jasmine," eaten at celebrations such as New Year's for good luck. It is finished with bright yellow color dyeing with seeds of cape jasmine.
Meshi mochi (Left Over Rice Pan Cake)📍 SaitamaSaitama Prefecture as a whole has a dish where leftover rice is mixed with a dough made from dissolved wheat flour and then baked. 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." In the past, when manual labor was used for farming, working hours were long, and there wasn't much time for meal preparation on farms. Therefore, "Meshimochi," which was easy to make and could be taken to the rice fields like a bento (lunchbox) when made in the morning, was highly valued. It was often consumed as a light snack called "Kojyu" just before lunch. Additionally, during the summer, when the rice prepared in the morning might become slightly sour, this dish was a clever way to avoid wasting the rice and still enjoy a tasty meal.
Miso Poteto (Miso potatoes)📍 Saitama“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 for generations. Farmland has long been cultivated in the Chichibu area, where there is little flat land. It is said that "miso potatoes" originated from dipping small potatoes roasted over an open fire in miso sauce. Farmers have eaten "miso potatoes" as light lunches (kojyuu-han), when they take breaks from farm work. "Miso potatoes", which combine flaky potatoes and sweet and spicy miso paste, are now enjoyed in various settings as snacks and side dishes.
Neginuta (Green Onion Nuta)📍 SaitamaSaitama Prefecture produces a whopping 50,600 tons of green onions, making it the second biggest producer of green onions in all of Japan (Ministry of Agriculture, Forestry, and Fisheries, (2020 Annual Production, Crop Survey (Vegetables))). With the nation's largest 2,230 square meters of cultivated land dedicated to green onions, they're certainly one of Saitama Prefecture's leading local produces. Summer green onions are grown in cities such as Koshigaya, Yoshikawa, and Misato in the southeastern side of the prefecture, while winter green onions (aka Welsh onions) are grown in Fukaya, which is on the northeastern side; “Fukaya green onions” in particular have become a brand of their own. Fukaya uses green onions in many dishes such as negiyaki pancakes, which truly bring out the flavor of green onions, or shiraae salad, nanbanzuke marinated meat, etc. Green onions are especially indispensable in niboto, a noodle dish that is part of Fukaya's regional cuisine. Neginuta is another dish using green onions which is a must at all celebrations. Winter green onions in particular have a mouthfeel that heightens the sweetness of any dish and pairs deliciously with the flavors of vinegared miso, creating an exceptional taste. Neginuta has traditionally been brought out at celebrations to subtly indicate to guests that “the event is going to end soon.”
Neji/azuki boto📍 SaitamaNeji, 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. A loose bean paste like oshiruko is sometimes used as well, in which case it is called “azuki boto.” It can be said to be a home-cooked dish unique to the Chichibu region, where wheat cultivation is thriving, but there is also a theory that it was created as a substitute food for those who were poor and could not afford mochi. In Higashi-Chichibu Village, Chichibu County, instead of noodles, the local flavor is “azuki sukui,” which is made by molding the dough into a shape similar to a farming tool called a winnow and mixing it with red bean paste.
Niboto／Himokawa📍 SaitamaIn 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. These include "Niboto" which is eaten mainly in Fukaya City, "Himokawa" and "Uchiire" in Iruma District and Hiki District, and "Okkirikomi" in the Chichibu area. All feature seasonal vegetables simmered in broth, then wide noodles are added without pre-boiling to help thicken the broth, which differs from Yamanashi Prefecture's pumpkin and miso-based "Hoto." In the past, this regional cuisine was a daily staple that was eaten for dinner by families gathered around a pot in a sunken hearth, and even today it is served in many households to warm the body during winter. In Fukaya City, it became known as a beloved dish of local businessman Eiichi Shibusawa who was active from the Meiji to Showa periods. In addition to being served for school lunches in Fukaya City, a "Niboto Party" is held at a local community center every year on November 11th, the anniversary of Mr. Shibusawa's death.
Oname📍 Saitama“Oname” is a fermented food made from barley koji and soybeans. It is useful as a preserved food that lasts for more than half a year in the refrigerator, and has been eaten on the daily table as a dish that goes well with rice. It is eaten mainly in the Chichibu area, but also in the northern and north-eastern parts of the Musashino Plateau and the Iruma Plateau. “Oname-Koji” is made by steaming soaked barley and roasted soybeans and mixing them with koji bacteria. As it takes time to make and requires expertise, a pre-prepared "oname-koji" is available for sale nowadays. Additional ingredients are varied from household to household, including salted eggplant, shiitake mushrooms, shiso seeds, and old ginger, in addition to seasonal ingredients.
Saitama no udon📍 SaitamaSaitama 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," is one of the leading udon kingdoms in Japan. Udon production is the second largest in Japan (according to the "Annual Report on Statistical Survey on Production of Rice and Wheat Processed Foods" by the Ministry of Agriculture, Forestry and Fisheries in 2009), and although it has been decreasing compared to the past, it is still a major wheat-producing prefecture. In the past, wheat was widely grown in Saitama Prefecture as a back crop to rice. As a result, wheat has become a central part of the diet, and each region has developed a rich variety of foods using wheat. For example, in the northeastern part of the prefecture, udon noodles are handmade and have a strong and smooth texture; in the western part, udon noodles are served with dipping sauce and have a very strong texture and a brownish color; and in the central part of the prefecture, udon noodles are served along the riverside and are wide and chewy. The number of local dishes and "B-rank gourmet" foods that have taken root in the area since ancient times is said to number more than 20 in total. Today, in order to differentiate udon from other regions and express uniqueness, regional names and words that express characteristics are often added, but in the past, udon was almost always called "udon" in all regions.
Shio anbin📍 SaitamaIn 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. Shio an-bin" is a rice cake filled with sweet bean paste seasoned with salt instead of sugar, and the salt enhances the natural sweetness of azuki beans and glutinous rice. The sweet bean paste is now the mainstream, but this type was created in the middle of the Edo period, when sugar was so precious that the common people could seldom eat it. In the areas where "shio-an-bin" has been handed down, it is one of the familiar local dishes of the local people, and has been eaten on many occasions such as harvest festivals and other special occasions.
Sumitsukare (Simmered Daikon Radish and Soy Beans)📍 Saitama“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. It consists of daikon radish roughly grated with a wooden grater called "oni-oroshi," combined with dried soybeans left over from Setsubun, along with vegetables and fried thin tofu simmered in a pot. In some regions or households, finely chopped heads of new-season salmon are added. In the hilly areas like Urawa and Ageo on the northern Adachi Plateau, it is referred to as “shimizukari,” while in eastern lowlands like Kazo, it is known as “shimitsukari.” Similar dishes are prepared in neighboring regions of Tochigi, Ibaraki, and Chiba, although the names may vary slightly.
Syoten-zushi📍 SaitamaIn Menuma area of Kumagaya City, during the Edo period, it flourished with the transportation of goods along the Tone River. The fertile land of rice paddies and fields in this area has been used for cultivating rice and Menuma indigenous soybeans. "Syoten-zushi", made with precious rice and fried thin tofu, which was expensive, was a special dish eaten on festive and ceremonial occasions. When speaking of "Syoten-sama (the Deified Spirit Shoden)" in Menuma, everybody imagines "Syoten-zushi" sold at the temple gate. In this way, "Syoten-zushi" has retained its taste and appearance unchanged since the Edo period, and it has been passed down to the present day. "Syoten-zushi" is served as one portion consisting of three pieces of "Inarizushi (vinegared rice stuffed in seasoned fried thin tofu)" and four pieces of rolled sushi, and its substantial size contributes to its popularity among the locals due to its filling nature. Additionally, "Menuma Shodenzan Kanki-in," which is the temple beloved by the local people as "Shoden-sama", was not built with donations from "Daimyo (feudal lords)" or wealthy merchants; rather, it has a history of being constructed with contributions from the local community. It also became popular in the region as a meal for special days for those who formed a club and made a pilgrimage to Menuma Shotenzan.
Tarashi-Yaki📍 SaitamaThis is a local dish eaten during break time from farm work mainly in the eastern low land like Chichibu area and Kazo City. Producing wheat flour is very active in Saitama and this dish is really Saitama snack. It's easy to make and doesn't take time like making ‘udon' thick wheat noodle or ‘manjyu' dumpling, so it's handy to prepare. Basically, just make dough with wheat and water then bake. The ingredients vary depending on family or season; sometimes finely minced vegetables or left-over rice are mixed with dough. Especially in Chichibu area, they put fried pickles of ‘Shakushi-na' (kind of Chinese bok-choy) in the dough. It is popular to mix miso in the dough, or to put sauce with sugar and soy sauce, but you can enjoy the dish with Tonkatsu sauce or mayo on it. They ‘tarasu' (meaning dribble in Japanese) the dough when they bake the dish. That's why they call this pancake ‘Tarashi-yaki'.
Tsumikko📍 SaitamaSaitama 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.
Tsutokko (Steamed rice ball)📍 Saitama“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. During that time, samurai brought any packaged grains with them, steaming them before consumption. In the early Showa period, it was eaten as a lunch during farm work and served as a snack for children. It is also a festive dish for the May festival, when fresh green Tochi leaves are available.
Udemanju (Bean-paste bun)📍 SaitamaSaitama Prefecture has a well-established wheat culture and has produced a variety of manju(buns). Tokorozawa City, in particular, used to be a field crop area, mainly for wheat, potatoes, and tea, with wheat being a typical winter crop. Wheat is a crop that is sown in late fall and harvested in late June of the following year. Therefore, new wheat with a particularly fragrant aroma was available during the Bon Festival. “Ude-manju" was made using this new wheat. “Ude-manjyu" is a word derived from "yude-manju," which means "boiled manju," and is characterized by the fact that it is boiled in plenty of hot water instead of steamed. By boiling, the texture of the buns becomes firmer than steamed buns. Sometimes it is just kneaded flour and boiled, but depending on the time period or region, it may also refer to a manju filled with Anko (sweet red bean paste).
Yakitori📍 SaitamaHigashimatsuyama 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 with Bibai City and Muroran City in Hokkaido, Fukushima City in Fukushima Prefecture, Imabari City in Ehime Prefecture, Nagato City in Yamaguchi Prefecture, and Kurume City in Fukuoka Prefecture. Yakitori in Higashimatsuyama City is characterized by the use of kashira, the meat from the temple to the cheek of the pig, instead of the more common chicken meat. In the past, kashira meat was not used much as a meat, and was often used as an ingredient in processed foods. Later, it became a food source for the employees of a large local factory. The yakitori skewers are grilled slowly over charcoal with alternating kashira and leeks, and is served with a salty flavor, but the key to its flavor is the miso sauce, which is added according to the customer's preference. The flavor of the miso sauce differs from restaurant to restaurant, and it is the key to the individuality of each restaurant.
Yatsugashira-no-itameni (Stir fried Taro Stalk)📍 SaitamaThe 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.” In times of food scarcity, people often cooked them by boiling and mixing with rice or preparing them in simmered dishes. It was considered good for women's health and was referred to as the “medicine for the blood path.” The stems of Yatsugashira taro were harvested in autumn, peeled, thoroughly dried, and stored as preserved food. Drying the stems during sunny and windy weather ensured proper preservation, and the cut, dried stems, when stored in 3-4 cm (1.3 inches) lengths, could last throughout the year. When needed, they were rehydrated with water before use. Today, yatsugashira stems are hard to find, but Saitama Prefecture is one of the leading yatsugashira producers in Japan, and original “round-type yatsugashira” are also grown in various parts of the prefecture, mainly in Fukaya City and Sugito town. Stir-fried Yatsugashira Taro Stems has been cherished as a well-seasoned dish that pairs well with rice and serves as a flavorful accompaniment for drinks.
Yuzu Maki (yuzu fruit Roll)📍 SaitamaIn Saitama Prefecture, where yuzu fruit has long been cultivated, especially in Ogose-machi, Iruma-gun, there are many local dishes using yuzu fruit. Among them, "Yuzu Maki" is a pickle that is loved as a New Year's dish while having an aspect of winter preservation food.
hiyajiru udon📍 SaitamaHiyashiru Udon (Cold Soup Udon) is a style of udon eaten primarily as a home-cooked meal in the summer around the Omiya, Kawagoe, and Kazo areas of Saitama Prefecture. It is eaten with a dipping sauce made by grinding sesame, light-colored rice or barley miso (sometimes other types of miso), shiso leaves, and sugar in a mortar, then diluting it with cold water or dashi stock. It is sometimes garnished with myoga ginger or ginger, and thinly sliced cucumber may also be served on the side.
iga manjū📍 SaitamaIga Manju is a Japanese confection passed down in the northern part of Saitama Prefecture. It is characterized by being coated in sekihan (red bean rice) and was selected as one of the 100 Best Local Dishes by the Ministry of Agriculture, Forestry and Fisheries.