Gunma Prefecture
Suiton
These images of local cuisine may not be downloaded.
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Image Source: Textbook on the Inheritance of Culture from Gunma
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Image Source: Connect Hearts Maebashi Taste, Created by Maebashi City Health Promotion Division, Health Department, Maebashi City Council of Dietary Promoters
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Image Source: Connect Hearts Maebashi Taste, Created by Maebashi City Health Promotion Division, Health Department, Maebashi City Council of Dietary Promoters
- Main lore areas
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All over the prefecture
- Main ingredients used
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Flour, vegetables such as burdock, carrots and green onions
- History/origin/related events
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Gunma has long been engaged in double cropping of rice and wheat, and flour production has been particularly active. Therefore, various flour dishes such as okirikomi and manju are well-known as local dishes. One such dish is suiton, which is made by dissolving wheat flour in water. Although this dish is made all over Gunma, the ingredients used and its name may differ slightly from region to region. For example, rice flour is often used for suiton in Ota City. In Fujioka City, on the other hand, it is called "tocchanagejiru," although it is made with the same flour. There is a theory that the name derives either from "taking and throwing" flour dissolved in water or from "father stirring the pot to make it. It is also called by other names such as "tsumerikko," "otsuyu dango," and "nejikko," forming a unique culture in each region.
- Opportunities and times of eating habits
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It was a favorite substitute for rice, especially in times of food shortages. Among the many local dishes made with flour, it is popular as a relatively easy daily food because there is no need to knead or cut the dough. Another reason for its popularity is that it is easy to prepare, requiring only water to dissolve the flour, so it can be mass-produced and is easy on the stomach.
- How to eat
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Add vegetables cut into bite-size pieces to the broth made from dried sardines, etc., and simmer. Season to taste with soy sauce or miso, then knead the flour with a spoon into a ball, and simmer for a few minutes. Vegetables can be added as desired. Another dish similar to suduko is otsumikko, which is made by reducing the amount of water to make it more elastic and then tearing it into pieces by hand.
- Efforts for Preservation and Succession
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In addition to being served as a school lunch at elementary and junior high schools in the prefecture, it is also introduced in leaflets as "Gunma's local cuisine. In addition, Kiryu City has published a recipe for suidon online. The city of Kiryu is also making an effort to have it recognized nationwide as Gunma's local cuisine.