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 PotatoSaitama
Miso potato coats bite-size boiled potato pieces in light tempura batter, fries them and tops them with a glossy sweet miso sauce.
- GokaboSaitama
Gokabo is a rolled Saitama confection made from crisp puffed rice bound with syrup, wrapped in a soft layer of soybean flour and syrup, then dusted...
- Gyoda FrySaitama
Despite its name, Gyoda fry is not deep-fried: a loose wheat-flour batter is spread thinly on a griddle with scallions, meat or egg, folded and...
- Gyoda Zeri FrySaitama
Zeri fry mixes soybean pulp, potato and vegetables into an oval patty, deep-fries it without breadcrumbs and seasons it with a Worcestershire-style...
- Kazo UdonSaitama
Kazo udon is known for smooth, resilient noodles made in Saitama's wheat-growing plain.
- Kitasaitama Iga ManjuSaitama
Iga manju covers a steamed wheat bun filled with sweet bean paste in sekihan, glutinous rice dotted with red adzuki beans, combining two celebratory...
- Saitama Hiyajiru UdonSaitama
Saitama hiyajiru udon is cold udon dipped into a refreshing sauce of ground sesame, miso, cucumber, shiso, myoga, and other aromatics. It is also...
- Saitama Jumangoku ManjuSaitama
Jumangoku Manju has a fine white jo-yo dough made with yam around smooth azuki paste, with a simple stamped surface and restrained sweetness.
- Saitama Saika no HosekiSaitama
Saika no Hoseki forms colorful fruit jellies with a softly resilient bite and sugar-crystal surface, using many fruit flavors and miniature shapes.