Local specialties
Hiyajiru Udon
- 11Saitama
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- 11Saitama
Dish log
A summer local dish of Saitama in which udon is dipped in a cold sauce of sesame and miso combined with summer vegetables.
Dish profile
About this dish
- History and origin
- In Saitama, which has an udon culture because wheat was widely grown as a second crop after rice, it has been eaten as a dipping sauce for udon. Because it took little effort, it was valued during the busy farming season. In Kawajima Town it is called "suttate," and the name is said to come from eating the ingredients "suritate" (freshly ground) after grinding them in a suribachi mortar.
- When it is eaten
- A dish favored by people doing farm work under the blazing summer sun, it is now made not only by farming households but also in ordinary homes as a summer dish.
- How it is eaten
- Sesame and miso are combined in a suribachi mortar, cucumber, ooba (shiso leaves) and myoga (Japanese ginger) are added, and the mixture is thinned with cold water to make a dipping sauce, into which the udon is dipped. It is also sometimes eaten poured over rice.
Sources
- 冷や汁／すったて 埼玉県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- VegetarianNo direct clue found (this does not mean suitable)
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- HalalNo direct clue found (this does not mean suitable)
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- Gluten-freeClues to confirm: wheat or noodles
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- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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