Regional food and famous sweets of Saitama
River plains and historic post towns fostered a varied culture of udon, rice snacks, soybean confections, and everyday farm cooking.
Saitama is part of the Kanto region. This page lists the guides currently available in English.
9 guides in English
- Chichibu Miso Potato
Chichibu miso potato batters bite-size pieces of boiled potato, deep-fries them, and coats them with a sweet-savory sauce of miso, sugar, mirin, and...
- Gokabo: Kumagaya's Kinako Rice Sweet
Gokabo is a traditional sweet from Kumagaya, Saitama. Processed glutinous rice is formed into a light bar with starch syrup, wrapped or coated with...
- Gyoda Fry, Saitama's Griddled Wheat Snack
Gyoda fry is a thin wheat-flour batter spread on a griddle with scallions and optional pork or egg, then seasoned with sauce or soy-based tare...
- Gyoda Zeri Fry
Zeri fry combines potato, okara and vegetables in a coin-like patty, fries it without breadcrumbs and dips it in a Worcestershire-style sauce.
- Jumangoku Fukusaya's Jumangoku Manju
Jumangoku Manju is a branded jo-yo manju made by Jumangoku Fukusaya in Gyoda, Saitama, since 1952. Its moist white skin uses Japanese tsukune yam and...
- Kazo Udon
Kazo udon refers to the handmade noodle culture of Kazo, Saitama. Repeatedly kneading the dough underfoot and letting it rest produces firm, smooth...
- Kitasaitama Iga Manju
Iga manju covers a wheat bun filled with sweet bean paste in sekihan and steams the combined sweet again. The red-bean rice grains evoke the burr of a...
- Saika no Hoseki Fruit Jellies from Saitama
Saika no Hoseki is a branded assortment of small fruit, flower and leaf-shaped jellies made by Tomizen Foods. Sugar crystals, translucent colors and a...
- 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...
