Suiton つみっこ

History and Origins

Saitama Prefecture, a traditional wheat grower, is rooted in a culture of lynx, but the "chik" that is loved in Honshu and in his fatherland can be made faster than it can be, so it is a valuable local dish, especially when you are busy. In some areas, it's called "sniff" because of what is called "sniff." The nickname "sniffs" is a term in the Japanese word meaning "sniffs" and is derived from the fact that he ripped the dough he made with water and then put it into a pot. To use plenty of local flour and seasonal vegetables, the taste is sweet and delicious, and the nutrition is good. In the Sung-kun region, even school meals are provided.

When It Is Eaten

In the father-in-law region, it is made for a busy farmer's meal, and in Honshu, it was eaten between jobs when the rice and machines were once well prepared. As you can see from this, the fast- growing "sniff" was a daily diet that was built fast and eaten fast on busy days.

How It Is Eaten

Add water to the flour, and when it is stirred, put it all together and put it to bed. Cut seasonal vegetables, such as cicadas, carrots, and onions, to easy-to-eat size, and cook them in soup. If the vegetables catch fire, I'll pull out the dough and rip it apart and put it in the pot. If the material is soft, use a spoon. When the fire goes through, I'll make it taste and boil it. If you add a potato or an egg that has been poured down the fabric, it will be gently cut. I'll give you a seven-bit shake, as you like.

Recipe — Serves 4

Ingredients

• 200 g wheat flour
• 140 ml water
• 5 tbsp soy sauce
• 1.8ℓ dashi stock
• 1 aburaage (fried tofu pouch)
• 2 potato
• 3 fresh shiitake mushrooms
• 1 carrot
• 2 long green onion
• a pinch leafy greens

Method

1. The potato cuts its skin into a single bite.
2. I will cut raw rice, cut oil, and cut carrots into slices.
3. Hardy vegetables such as raw rice, potatoes and carrots are cold, so boil from the juice and put three tablespoons of soy sauce in a slightly stiff place.
4. We often put water in the flour gently, wrap it up, wrap it in a round wrap, and then we can sleep for about an hour.
5. I'll pull the fabric with hand water, push it with my thumb and put it in a pot that was burned.
6. I'll put in oil and vegetables and two tablespoons of soy sauce to adjust the flavor. I'll cut the long onions and boiled vegetables and make them.

More About Suiton

Suiton (水団 or すいとん) is a Japanese dish that is made by slicing flour dough by hand, rolling it by hand, and scooping it into small pieces, then boiling it in soup.

Overview

Suiton has a long history, and its root "mizu-dango" can be seen in the Muromachi period. It is also called "water dumpling". The cooking method of suiton on the material has changed drastically, and the form of hand-cooked flour like today appears in the late Edo period. From the Edo era to the prewar days, there were stalls and restaurants specializing in suiton, and it was popular food for ordinary people at that time. Although it had decreased considerably in the middle of the Taisho era, immediately after the Great Kanto Earthquake, stalls appeared everywhere in the burned fields as the food situation worsened.

It is a type of dumpling, and as a cooking recipe, "suiton" is made from crushing grains and nuts containing gluten and dropping them into hot water or soup. The way to eat depends on how much effort or arrange the cook has, or a regional custom.

There are many variations, such as simple dumplings made by mixed dough into hot water, and zoni with miso soup or simple soup with broth.

Suiton is also sold as vacuum-packed products by noodle manufacturers such as Shimadaya.

Regional Variation

The name of "suito" is known nationwide, but differs a little depending on the region, "hittsumi (ひっつみ)", "hatto" (はっと), "tsumeri" (つめり), "tottenage" (とってなげ), "odansu" (おだんす) and "hinnobe" (ひんのべ); - called by the name of the dish. These foods similar to suiton are characterized by the ingredients and dashi stock that are put in each region, and the cooking methods differ from region to region. Even in the same region, cooking methods and names vary depending on a district or individual home.

For example, "Hatto" in the northern area of the Miyagi prefecture to Iwate prefecture in the northern part of the Sendai clan is divided into small chunks of flour dough kneaded with cool water and thinned by stretching it like noodle with fingers. In Aomori prefecture, Iwate prefecture, etc., the manner of dividing flour dough is different.

Text adapted from the English Wikipedia article Suiton by its contributors, licensed CC BY-SA 4.0.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.