Oshokujidokoro takimoto shokudou(Suiton)

Kita Tomomi

Jul 11, 2017

When you visit Gunma Prefecture, the signature dish you must try out is “suiton” (dumpling soup). The use of the stone grinder became popular since the Edo Period (1603-1867), but people in Gunma Prefecture still preferred wheat products over rice, and they had been eating suiton since the Muromachi Period (1338-1573).

To make suiton, you knead dough with wheat flour and water, and then split the dough into small pieces. Then you boil the small dough pieces in a soup full of vegetables until they become tender and sticky. I suggest you try out and compare the different seasonings used at different locations in Japan. The soy sauce offers a subtle flavour unique to the Japanese style, while the miso-based soup is rich in sweetness. Because it contains plenty of vegetables, the soup is also a good supplement for people who lack certain vitamins or nutrition.

Eating suiton during the cold winter season will bring you warm relief deep from the core of your body. You can try out suiton at Takimoto Restaurant in Numata City, where an average meal costs around 800 yen.

"群馬県に行ったらぜひ食べていただきたいのが、「すいとん」です。江戸時代以降に石臼が普及したことから、群馬県では普段お米よりも小麦を食べることが多く、室町時代(1338年〜1573年)にはすでにすいとんが食べられていたそうです。すいとんは小麦粉を水で練った団子状のものを、野菜たっぷりのスープの中に入れて煮込んだもので、柔らかくもちもちしています。地域によって変わる味付けを食べ比べするのもおすすめ。醤油ベースはしっとりとした日本ならではの和風の味。味噌ベースは濃厚でこってりとした甘みが特徴です。

また、野菜がたっぷり入っていることから普段補えない栄養を一度に蓄えるのもうれしいポイント。冬の寒い時期に食べると体の芯から温まり、どこか懐かしいホッとする味に安心します。沼田市にあるお食事処たきもと食堂で800円で食べることができます。"

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