Furai, its name may suggest a fried dish, but in reality, it is gently cooked with just a small amount of oil. Reminiscent of okonomiyaki or pancakes, it is made by cooking a batter of flour dissolved in water, with ingredients such as vegetables and meat. Originally a quick and hearty snack for farmers, Furai has long been a part of everyday life. Even today, it is enjoyed by both children and adults as a familiar comfort food.

You can find it in restaurants throughout the city, from specialty shops to local cafeterias, and it is often featured in media as a beloved local delicacy. The umami synergy of pork and Chinese onions brings out a rich, satisfying flavor, and it can be customized with additions like yakisoba noodles or seafood.

Hiyajiru udon is udon noodles served with a cold dipping sauce. Hiya means cold and jiru means soup. The dipping sauce is made with sesame seeds, miso, and sugar that are ground in a mortar to which cold water or dashi is added. Shiso, cucumbers, and myouga ginger buds may be served on the side. A popular expression in Saitama is “manjuu for breakfast and udon for lunch”. Manjuu is a flour dumpling stuffed with savory or sweet fillings. Hiyajiru udon has long been popular in Saitama. It was often consumed for lunch by farmers working in the fields in summertime.

Miso, sesame seeds, and summer vegetables are a nutritionally balanced combination that helped farmers to endure the hot summers. The wisdom of the ancestors to create this dish. Hiyajiru udon was traditionally served during the summer Obon festival when families would gather to welcome home ancestral spirits. It was also eaten as the last course at banquets. The umami-rich dashi whets one’s appetite by increasing saliva in the mouth. Depending on the umami there is continuous saliva, and umami has a key role in enjoying the delicious flavor of hiyajiru udon.