Suttate
What is Suttate?
Suttate
Suttate is a noodle dish traditionally eaten in Kawajima-cho, located in the center of Saitama Prefecture. It is a type of udon dish.
Sesame and miso are mixed well in a mortar, and onions, myoga, shiso, etc. are added and rubbed together, then sliced cucumbers, dashi stock, cold water, and ice are added, and the resulting mixture is used as a dipping sauce for udon. It is known as a local dish of Saitama Prefecture.
This dish has been eaten since before the Meiji period (over 150 years ago) mainly in Kawajima-cho (Kawajima-cho, Hiki-gun, Saitama Prefecture), adjacent to Kawagoe, known as “Little Edo,” and is said to have been passed down as a convenient and nutritious food during the busy farming season in summer.
The name is said to come from the practice of grinding ingredients such as sesame seeds, miso paste, cucumber, myoga ginger, and shiso in a mortar and pestle, then eating the resulting mixture “Suritate” (freshly ground), which is said to have evolved into “suttate.”
Depending on the region or household, it may also be called “tsuttate” or “hiyashiru.” It replenishes the salt lost through sweat, and has been loved by locals as a delicious dish that is easy to eat even in the summer when appetite is low. In addition to being eaten with udon, it can also be used as a dipping sauce for somen noodles, or even poured over rice.
