Saitama udon
Throughout Saitama Prefecture
Gonda Ai, who worked to develop high-yield cultivation methods such as "mugifumi" (barley treading) that increased wheat yields four to five times...
SAITAMA
Saitama Prefecture
The surveyed city is Saitama. Of all 394 items in the household survey, Saitama Prefecture stands out most for Drinking-out spending — 1.8× the national average (Saitama 33,081 JPY / national 18,073 JPY).
1.8×Biggest standout
Drinking-out spending
per household / year
Drinking-out spending
per household / year
7Items ranked #1 nationally
29Regional dishes
RANK
Furthest above the national average
All figures are annual spending/quantity per household (not per person). 2023–2025 average, showing Saitama’s value as a multiple of the national average.
| Item | vs. average | Saitama | National | Rank |
|---|---|---|---|---|
| Drinking-out spendingDining Out | 1.83× | 33,081JPY | 18,073JPY | #2 |
| WineAlcohol | 1.75× | 5,833JPY | 3,339JPY | #2 |
| Black teaBeverages | 1.65× | 316g | 192g | #5 |
| Other noodles (dining out)#1Dining Out | 1.63× | 4,955JPY | 3,036JPY | #1 |
| Other staple dining outDining Out | 1.59× | 86,834JPY | 54,738JPY | #2 |
| StrawberriesFruit | 1.45× | 2,891g | 1,994g | #3 |
| Meal-kit ingredientsPrepared Foods | 1.45× | 5,583JPY | 3,859JPY | #10 |
| KiwifruitFruit | 1.39× | 3,293JPY | 2,365JPY | #2 |
| Dining out (general)Dining Out | 1.38× | 247,757JPY | 178,909JPY | #2 |
| Dining outDining Out | 1.38× | 258,383JPY | 186,665JPY | #2 |
| SaladPrepared Foods | 1.37× | 8,738JPY | 6,360JPY | #3 |
| School lunchDining Out | 1.37× | 10,626JPY | 7,756JPY | #20 |
#1
Where this prefecture ranks #1
Items where Saitama ranked #1 among the 52 surveyed cities.
- Cake
- Chocolate
- Dressing
- Broccoli
- Dairy & eggs
- Other noodles (dining out)
- Confectionery
LINK
Where regional dishes meet the statistics
Ingredients used in regional dishes here that also show up as standout spending in the household survey — cross-referencing MAFF's regional-dish database with Japan's Statistics Bureau data.
Iga manju (chestnut-burr-shaped rice bun)
Main ingredients: Manju (bean-paste bun), glutinous rice
→ Manju buns is 1.2× the national average in Saitama (1,081 JPY, #19 nationally)
Miso potato
Main ingredients: Potatoes, miso
→ Potatoes is 1.1× the national average in Saitama (9,260 g, #12 nationally)
Shio anbin (salted red bean mochi)
Main ingredients: Glutinous rice, red beans
→ Rice cakes (mochi) is 1.0× the national average in Saitama (1,821 JPY, #19 nationally)
Konnyaku miso oden
Main ingredients: Konnyaku
→ Konjac is 1.0× the national average in Saitama (1,623 JPY, #24 nationally)
DISHES
29 regional dishes from Saitama Prefecture
From Japan's Ministry of Agriculture, Forestry and Fisheries (MAFF) “Regional Dishes to Pass on to the Next Generation.” Each dish name links to the MAFF page.
Goju (soybean miso soup)AuWi
Throughout Saitama Prefecture
Goju is a local dish loved throughout Saitama Prefecture, especially in areas that practiced rice and field farming...
Hiyajiru / Suttate (cold miso soup)SuAu
Kawajima Town, Iruma region, northern Saitama
Made with vegetables and fish local to each area, this dish developed independently in various regions across Japan...
Iga manju (chestnut-burr-shaped rice bun)SpSuAu
Konosu City, Kazo City, Hanyu City, Gyoda City
Iga manju, said to have originated in Konosu City (formerly Kawasato Town), is found mainly in the grain-producing region of northeastern Saitama...
Shio anbin (salted red bean mochi)SpAu
Kuki City, Kazo City, Gyoda City
In areas from northern to eastern Saitama, such as Kuki City, Kazo City, and Gyoda City, when the new rice harvest...
Katemeshi (bulked rice with vegetables)Su
Chichibu region, Saitama City, Hiki District, Iruma region
Katemeshi has become established as a local dish of Saitama Prefecture, centered on the Chichibu region. Especially where rice production...
Nibouto / Himokawa (simmered flat udon)AuWi
Fukaya City, Iruma District, Hiki District, Chichibu region
In Saitama Prefecture, where wheat was widely grown as a secondary crop after rice, many different regions developed their own varieties of...
Zerii furai (okara croquette)
Gyoda City
Despite the name "furai" (fry) and "zerii" (jelly), this is neither a deep-fried meat or fish dish nor a jelly dessert...
Negi-nuta (green onions with miso-vinegar dressing)
Fukaya City, throughout Saitama Prefecture
Saitama Prefecture has the second-highest green onion production in Japan, at 50,600 tons...
Neji / Azuki bouto (twisted noodles with red bean soup)Wi
Chichibu region, Hiki District
Neji, which originated in Ogano Town in Chichibu District, is short udon noodles twisted into a spiral, served with sweet red bean paste...
Miso potato
Chichibu region
Miso potato won the "5th Saitama B-Grade Local Gourmet Championship in Chichibu" (2009)...
Kanrobai (sweet-pickled plums)Au
Ogose Town
Ogose Town, in Iruma District at the center of Saitama Prefecture, is home to Ogose Plum Grove, said to be one of the three great plum groves of the Kanto region...
Simmered chestnuts with inner skinAuWi
Hidaka City
Hidaka City is one of Saitama Prefecture's top chestnut-producing areas, where the largest chestnuts weigh over 30 grams each...
Tsumikko (torn wheat dumpling soup)
Chichibu region, Honjo City
Saitama Prefecture, long known for wheat cultivation, has a deep-rooted udon culture, but in Honjo City and Chichibu...
Konnyaku miso oden
Fuppu district of Yorii Town, Chichibu region
In the Fuppu district of Yorii Town and the Chichibu region, konnyaku potatoes have long been cultivated...
Yakitori (grilled pork skewers)
Higashimatsuyama City
Higashimatsuyama City, along with Bibai and Muroran in Hokkaido, Fukushima City, Imabari City in Ehime, Nagato City in Yamaguchi, and others...
Yuzu-maki (yuzu peel rolled in daikon)Wi
Chichibu region, Ogose Town, Moroyama Town
In Saitama Prefecture, where yuzu has long been cultivated, especially around Ogose Town in Iruma District, dishes using yuzu...
Ude manju (steamed wheat buns)SuAu
Throughout Saitama Prefecture
Saitama Prefecture, with its deep-rooted wheat culture, has produced many kinds of manju. Tokorozawa City in particular was once...
Sumitsukare (simmered salmon, beans, and daikon)
Northern Saitama region, Satte City, and others
Sumitsukare is a local dish centered on the northern Saitama region, eaten as a Hatsuuma festival food and as a winter...
Furai (Gyoda-style savory pancake)
Gyoda City
Furai, passed down in Gyoda City and other parts of northern Saitama, is grilled rather than deep-fried despite the name. Wheat flour mixed with water...
Iimochi (leftover rice pancake)
Chichibu region
Throughout Saitama Prefecture, there is a dish made by mixing leftover rice with a wheat-flour batter and grilling it; in Chichibu...
Stir-simmered yatsugashira taro stems
Throughout Saitama Prefecture
The stems of taro and yatsugashira taro are called zuiki, and dried into imogara, they were once a preserved food...
Tarashi-yaki (wheat batter pancake)
Chichibu region, Kazo City
Mainly in the Chichibu region and the eastern lowlands such as Kazo City, this was eaten as a mid-morning or mid-afternoon snack during breaks from farm work...
Tsutokko (glutinous rice wrapped in horse chestnut leaves)
Chichibu region
Tsutokko, glutinous rice wrapped in horse chestnut leaves and tied with straw cord, then steamed, was once carried by samurai onto the battlefield...
Oname (fermented barley-koji and soybean paste)Su
Chichibu region
Oname is a fermented food made from barley koji and soybeans. Refrigerated, it keeps for over half a year...
Simmered loachSuAu
Eastern Saitama, Tone River and Ayase River basins
In Saitama Prefecture, home to rivers such as the Arakawa and Tone, which originate in the Chichibu mountains, people have long enjoyed the rich bounty of the rivers...
Simmered arrowhead bulbsAuWi
Saitama City
Arrowhead (kuwai) is planted in paddies from late June to early July, with a harvest season from late November to mid-December...
Wheat manju (steamed wheat buns)Su
Throughout Saitama Prefecture
Since wheat was once widely grown in Saitama Prefecture as a secondary crop after rice, udon and manju...
Shoten-zushi (Gyoda-style sushi)SpSuAu
Menuma area of Kumagaya City
The Menuma area of Kumagaya City flourished during the Edo period thanks to water transport on the Tone River, and its rich fields of rice paddies and farmland produced rice and...
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