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  • Suiton - Wikipedia
    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 [1] Suiton has a long history, and its root "mizu-dango" can be seen in the Muromachi period [2] It is also called "water dumpling" [3]
  • Suiton ｜ Our Regional Cuisines : MAFF - 農林水産省
    One such dish is suiton, which is made by dissolving wheat flour in water Although this dish is made all over Gunma, the ingredients used and its name may differ slightly from region to region For example, rice flour is often used for suiton in Ota City
  • Japanese Local Cuisine Reproduction Series ⑧: Tochigi . . .
    This time's Japanese Local Cuisine Reproduction series is themed on "suiton" (すいとん or 水団), a local dish of Tochigi prefecture You might have seen similar dish in your country as a soup with dango, but what makes this local dish unique is that it uses Japanese seasonings 'miso' and 'dashi'
  • Suiton Soup (Flour Dumpling) Recipe – Japanese Cooking 101
    Suiton is said to be widely eaten in Japan, or a dish similar to this one, from the 1800s During WWII, the dumplings became an alternative food to rice because of shortages of food overall Back then other flours like soybean and corn were used instead of wheat flour, which was also scarce
  • Suiton | Japanese Foods
    Suiton Suiton (すいとん) is dough kneaded by adding water to flour, rolled into a suitable size, and boiled in soup It’s a traditional dish eaten throughout Japan, and is a type of soup dish
  • Suiton | Search Details | Japan Tourism Agency,Japan Tourism . . .
    Meet Suiton (pronounced “Soo-EE-ton”), the local monster who serves as unofficial mascot to the Hiruzen region Visitors will spot him lurking (and in some places towering) throughout the area, red mouth agape and serpentine eyes staring balefully as he balances on his single, trunk-like leg
  • Suiton - 【郷土料理ものがたり】
    Suiton is a kind of wheat flour dumpling dish which used to be served as a daily meal when rice was scarce It is also known as Hatto-jiru, Dango-jiru or Tocchanagimochi in some regions Depending on the season, rice flour may be used to make the dumplings instead of wheat flour





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