Top 5 Must-Try Local Foods in Saitama: Kawahaba Udon, Sōka Senbei, Gokabō, Kitamoto Tomato Curry, and Miso Potato
About 2 min read
Saitama Prefecture enjoys many sunny days throughout the year and experiences relatively little damage from typhoons or floods. It is a major producer of crops such as rice and wheat, which are used to create local specialties like Kawahaba Udon, Sōka Senbei, and Gokabō. You can also find unique dishes such as Kitamoto Tomato Curry and Miso Potato! Located right next to Tokyo, Saitama is definitely worth a visit.
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Kawahaba Udon Inspired by Japan’s Widest River
“Kawahaba Udon” is a type of udon inspired by the Arakawa River in Saitama, known for being the widest river in Japan. The noodles are about 8 cm wide and rolled out so thin that you can almost see through them. The wide, smooth texture showcases the skill of the craftsmen, flowing over your tongue like a river.
In Kōnosu City, you can also find other “river-width gourmet” foods, such as cakes, traditional sweets, and even tonkatsu inspired by the river’s width. Kawahaba gourmet is definitely something to keep an eye on.
Traditional Soy-Scented “Sōka Senbei”
The long-beloved, traditional hard-baked rice cracker “Sōka Senbei” is made by steaming rice, baking it, and finishing it with soy sauce.
Sōka was historically a rice-producing region, and rice crackers were created as a way to preserve rice. Over time, these crackers began to be sold. When soy sauce production began along the Tone River, the original salty crackers evolved into the soy-flavored ones we know today. This transformation shaped the modern Sōka Senbei.
A Healthy Traditional Sweet: “Gokabō”
Born in Kumagaya City, “Gokabō” is a confection made by binding puffed rice with starch syrup and coating it with soybean flour. Kumagaya was abundant in high-quality rice known as “Ishihara Rice,” soybeans for kinako, and barley for starch syrup, making it the perfect birthplace for this treat. With no additives, it is gentle on the body, keeps well, and is popular as a souvenir. Originally sold in the early 1800s as “Goka-bō,” it later came to be called “Gokabō,” embodying the meaning “grains are the treasure of the home.”
Tomato-Packed “Kitamoto Tomato Curry”
“Kitamoto Tomato Curry” is a curry rice dish made with tomatoes, a specialty product of Kitamoto City. The defining rule is that rice, curry roux, and toppings must all use tomatoes. Tomato cultivation in Kitamoto dates back to the Taishō era, and the local gourmet festival led to the creation of this curry. Today, Kitamoto Tomato Curry can be enjoyed at local restaurants, as retort-pouch curry, or even cooked at home thanks to publicly shared recipes.
A Farmer’s Snack Turned Favorite: “Miso Potato”
“Miso Potato” is a dish made by deep-frying steamed potatoes and coating them with a sweet miso sauce. Originating in the Chichibu region, farmers used to roast small potatoes over the hearth, adding miso sauce for a quick snack between fieldwork. This is said to be the beginning of Miso Potato. The fluffy potatoes combined with sweet miso sauce are absolutely delicious. Today, the dish is still loved—served as a snack for children and as a tasty side dish with drinks for adults.
*The information is based on the time of reporting or creation, and may differ from the current situation.
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