Saitama Hiyajiru Udon (Suttate)
Saitama hiyajiru udon is a summer dish of chilled udon dipped into a cold sauce of ground sesame, miso, cucumber, shiso and myoga. In Kawajima it is called suttate. Unlike Miyazaki's...
At a glance
| Name | Saitama Hiyajiru Udon (Suttate) (Hiyajiru Udon) |
|---|---|
| Prefecture | Saitama |
| Region | Kanto |
| Type | Cold udon with a ground sesame, miso and summer-vegetable dipping sauce |
What is it?
Saitama hiyajiru udon is a summer dish of chilled udon dipped into a cold sauce of ground sesame, miso, cucumber, shiso and myoga. In Kawajima it is called suttate.
Unlike Miyazaki's fish-based hiyajiru served over rice, this version belongs to Saitama's wheat and udon culture and sustained farm workers during the hot busy season.
History and local context
The name suttate is associated with grinding the ingredients in a suribachi and eating them freshly ground. Water or bonito stock, onion and the degree of grinding vary by household and shop.
Kawajima restaurants generally serve it from about May through September. Current participants and dates should be checked with the local commerce association.
How to enjoy it
Dip small bundles of firmly chilled udon and first taste the sesame, miso and fresh herbs without extra condiments.
Because raw summer vegetables are used, keep the sauce cold and finish it the day it is made.
Availability varies by maker, season, and destination.
Sources and further reading
Frequently asked questions
Where is Saitama Hiyajiru Udon (Suttate) from?
It is associated with Saitama, in the Kanto region of Japan.
What kind of food is Saitama Hiyajiru Udon (Suttate)?
This guide classifies it as cold udon with a ground sesame, miso and summer-vegetable dipping sauce. See the overview for its defining ingredients and texture.
Can I order Saitama Hiyajiru Udon (Suttate) online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
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