The history, culture, and lifestyles of the area are mixed and condensed in one plate of a local dish that has been passed for generations in mountain and fishing villages throughout Japan. We will introduce various unknown local dishes, also known as the soul food of the Japanese people.

Suiton

Tochigi

Earthy soup with seasonal vegetables

Suiton

Suiton is a kind of wheat flour dumpling dish which used to be served as a daily meal when rice was scarce. It is also known as Hatto-jiru, Dango-jiru or Tocchanagimochi in some regions. Depending on the season, rice flour may be used to make the dumplings instead of wheat flour.

Recipi of cuisin

for ４ persons

  • potato80g
  • carrot30g
  • shiitake mushrooms2
  • gobo burdock80g
  • sliced pork80g
  • miso paste50g
  • broth5 cups
  • Seasonal greens, as neededlittle

[ Suiton dumplings ]

  • wheat flour200g
  • egg1
  • water150ml
  • salt2g
1.
Cut potato into chunks and soak them in water. Cut gobo into thin slices and soak them in water.
2.
Cut carrot into quarter-rounds, and slice shiitake mushrooms.
3.
Cut pork into bite-size pieces.
4.
Bring broth to boil, add 1-3, and simmer while skimming off the scum.
5.
To make dumplings, beat the egg, add water and salt and mix well, before adding wheat flour.
6.
Season the soup with miso, scoop the dumpling dough with a spoon, and drop it into the soup. Simmer until the dumplings float to the surface.
7.
Serve the soup in a bowl, and garnish it with chopped greens.
*The above ingredients are an example. Use fresh seasonal vegetables.

Information provided by : Tochigi Prefecture Agricultural Advisory Board

Shirumono

Local cuisine

TOP