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.

Tsutokko

Saitama

An important preserved food for the farmers

Tsutokko

Tutokko is a traditional dish from Chichibu region. It is similar to Chimaki but Tutokko uses two Japanese horse chestnut leaves instead of bamboo leaves. Each family used to prepared for the seasonal festival in May. Also, farmers used to make this dish as a preserved food before a busy season for farmers.

Recipi of cuisin

  • Rice800g
  • Azuki beans160g
  • Japanese horse chestnut leaves (middle and big size)60 leaves
  • Rice straw30g
1.
Wash rice and soak it over night with water. Cook Azuki until soften but not too mushy * Half rice and half sweet rice can be good as well instead of all rice.
2.
Wrap drained rice and Azuki with Japanese horse chestnut leaves and tie them with a rice straw.
3.
Lay them on the pot and add water until they are covered. Cook for about an hour. Check it to see if it is soft by pressing it by fingers.

Information provided by : Reference given by: Saitama traditional local food recipe book

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Local cuisine

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