{"id":106541,"date":"2025-09-25T21:51:29","date_gmt":"2025-09-25T12:51:29","guid":{"rendered":"https:\/\/papersky.jp\/?p=106541"},"modified":"2025-09-25T21:51:34","modified_gmt":"2025-09-25T12:51:34","slug":"japanese-local-cuisine-vol26","status":"publish","type":"post","link":"https:\/\/papersky.jp\/en\/japanese-local-cuisine-vol26\/","title":{"rendered":"Japanese Local Cuisine"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

Ingredients (serves 4\u20135)<\/strong><\/p>\n\n\n\n

8 chicken wings or drumettes<\/p>\n\n\n\n

A
\u30001 gobo \/ burdock root
\u30001 carrot
\u30004 dried shiitake mushrooms<\/p>\n\n\n\n

B
\u30002 koya-dofu \/ frozen-dried tofu
\u300020 g ita-fu \/ baked wheat gluten sheet
\u30001 pack shimeji mushroom
\u3000180 g ito-konnyaku \/ konjac jelly noodles<\/p>\n\n\n\n

1 negi \/ Welsh onion
1,500 cc water (including dried shiitake mushroom stock)
100 cc soy sauce
100 cc mirin
50 cc sake
1\/2\u20131 tsp salt (adjust as desired)
* Chicken, burdock root, Welsh onion, and konjac jelly noodles are the basic ingredients, but the recipe can be improvised with any other ingredients on hand.<\/p>\n\n\n\n

(Dough: Adjust the amount as desired)
100 g hakurikiko \/ \u201csoft\u201d wheat flour
60 g water


<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n



How to Make<\/strong><\/p>\n\n\n\n


1.\u00a0Combine the low-gluten \u201csoft\u201d wheat flour and water in a bowl and knead by hand to form a ball of dough. Infuse the dried shiitake mushroom in water until soft.<\/p>\n\n\n\n

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2. Prepare the ingredients. Soak the frozen-dried tofu in water until soft, and then cut into 1 cm cubes. Shave off slices of the burdock root, soak in water to remove the scum, and let rest in a strainer. Peel the carrot and cut into quarter slices. Chop the Welsh onion diagonally. Remove the stem of the infused dried shiitake mushroom and cut the cap into fine slices. Remove the base of the shimeji mushroom and use the hands to separate the stems.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
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3. Place the water and chicken wings or drumettes in a large pot. Bring to a boil, reduce to low heat, and simmer for about 20 minutes. Remove the chicken, and when it has cooled slightly, separate the meat from the bones, and return only the meat to the pot. (The bones can be placed in a small strainer and added to the pot; but this is optional.)<\/p>\n\n\n\n

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4. Add (A) to the pot (3) and simmer. When the ingredients are cooked, add (B), soy sauce, mirin, and sake, and simmer further.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n

5. Boil water in a separate pot. Tear the dough (1) by hand and drop in the pot to cook. When all the dough is in the pot, continue simmering for about 1 minute, drain in a strainer, transfer to (4), salt to season, and finally add the Welsh onion.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
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\"\"<\/figure>\n\n\n\n

Suiton<\/em> is a dish made by kneading wheat flour and water into a dough and boiling it in a soup with other ingredients. The simple recipe makes a delicious and satisfying meal enjoyed throughout Japan, especially in areas that produce wheat. The recipe and the dish\u2019s name varies from region to region. Other names for suiton include dango-jiru<\/em>, dako-jiru<\/em>, hatto<\/em>, hittsumi<\/em>, and tsumikko<\/em>.<\/p>\n\n\n\n

I learned this recipe in the city of Towada, in Aomori Prefecture. The dish there is called either hittsumi or suiton, and it is made with seasonal vegetables and ingredients that vary from family to family. Towada is located in the southern, inland part of Aomori, where chicken is more commonly consumed than seafood. The local who taught me this recipe said that in her childhood home, her family raised chickens, and they used to kill a chicken to make suiton chicken soup for the year-end and summer Obon holidays. Her family simmered the chicken bones for about three hours to make a rich stock, and then added ingredients such as burdock root, carrot, and konjac jelly noodles, plus soy sauce for flavor.<\/p>\n\n\n\n

It is OK to add the suiton dough directly to the soup, but try boiling the dough in a separate pot, rinsing in water, and then adding it to the soup\u2014this will make a clear soup and pleasant taste. This time, I substituted the chicken bones for more readily available chicken wings or drumettes. Any other ingredients you have on hand will work for a homey and delicious pot of suiton. Bon app\u00e9tit! <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n



minokamo<\/a>\u00a0| Cookery expert \/ Photographer<\/strong>
Gifu Prefecture native minokamo\u2019s culinary adventures were inspired by her fond childhood memories of cooking with her grandmother. She researches, writes about, and arranges regional dishes that capture, through their preparation and presentation, sensory enjoyments inspired by local climate, history, and lifestyles.\u00a0Ryori tabi kara tadaima<\/em>(Back from a Cooking Journey; Fudosha), published in September 2020, is a collection of recipes from minokamo\u2019s visits to homes up and down Japan.<\/p>\n\n\n\n

\"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

Chef, Minokamo takes us on a culinary adventure around Japan. She researches, writes about, and arranges regional dishes that capture the sensory enjoyments, local climate, history, and unique lifestyles of each region. This episode explores Aomori’s; Suiton chicken soup.<\/p>\n","protected":false},"author":3,"featured_media":106773,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"_wpas_customize_per_network":false},"categories":[119,117],"tags":[1567,1480,1485,1479,8777,9561,9562],"place":[205],"writer":[],"class_list":["post-106541","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-local-guides-en","category-culture-en","tag-aomori","tag-japanese-local-cuisine-en","tag-local-food","tag-minokamo-en","tag-recipe","tag-suiton","tag-towada","place-aomori-en"],"acf":[],"yoast_head":"\nJapanese Local Cuisine - minokamo - PAPERSKY<\/title>\n<meta name=\"description\" content=\"Suiton is a dish made by kneading wheat flour and water into a dough and boiling it in a soup with other ingredients. 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