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Food Culture

"Saitama is famous for both eel cuisine, which has a rich tradition passed down since the Edo Era, and its distinctive udon, which is beloved all across the prefeture. It is truly a heaven for noodle lovers, as one of the largest wheat producing regions in the country. Don't forget about local cuisine! Saitama is a treasure trove of foods rich in regional flavor, including rice crackers, sweet potato confectionaries, and miso potatoes. These dishes are sure to impress even experienced foodies!
Come experience all sorts of cuisine in Saitama, from traditional to innovative dishes."

Traditional Cuisine


In the outskirts of Urawa, which was an aquatic area with many swamps inhabited by river fish, people have enjoyed eel cuisine since the Edo Era. Even now 200 years later, each individual shop carries on its traditional flavor, and there are many eel restaurants remaining in the Urawa district of Saitama City.


Saitama Prefecture is one of the largest wheat producing regions in Japan. There are different types of udon in each part of the prefecture, including the hand-made udon of Kazo which boasts a history of over 300 years, Konosu Kawahaba Udon from which gets its name from being "as wide as a river", and Kawajimatown's suttate, a dish eaten by dipping udon in a miso flavored sauce.

Soka Sembei (rice crackers)

Soka City has been known for its rice since long ago, and because they produced so much rice, farmers made preserved food by drying rice that had been shaped into dumplings. There are many Soka Sembei shops within the city, and you can even try baking these crackers in a hands-on experience.

Kawagoe Sweet Potato Confectionaries

In the Edo Era, Kawagoe sweet potatoes became very popular for being even sweeter than chestnuts (another ingredient commonly used in Japanese confectionaries). There are many shops all over the city which serve cuisine and confectionaries using sweet potatoes. You can enjoy sweet potato confectionaries made in either old-fashioned styles or made with brand new ideas.

Sayama Tea

In the "Sayama Tea-Picking Song", it is sung that "Shizuoka may have the finest color, and Uji the finest fragrance, but none compare to the flavor of Sayama Tea".The deep flavor characteristic of Sayama Tea grows even deeper as the tea plants overcome the long winter, and is finished into a sweet, richly flavored tea with the unique technique of "Sayama Pasteurization".

Miso Potatoes

Miso potatoes are a "kojuhan" snack that were eaten during breaks from farm work in the Chichibu area. They are made by breading boiled potatoes and frying them in oil, then coating them with sweet miso. The crispy breading, steaming hot potato, and miso topping are simply irresistable.