Saitama Prefecture has a climate with high temperatures in summer and dry monsoon winds in winter, with many sunny days and little wind and flood damage.
This rich natural environment and the fact that it is located in the Tokyo metropolitan area have led to a thriving cultural exchange that has fostered a diverse food culture in Saitama Prefecture.
In addition, long-established techniques to make traditional Japanese seasonings such as soy sauce, miso, and sake have taken root in the prefecture, which helped local dishes to be passed down for generations.
If you take a step away from Tokyo, you will be able to enjoy more undiscovered Japanese cuisine.

Unagi (Eel)

In the Edo period (1603-1868), eels were valued in Kawagoe as a valuable source of protein caught from the river. It is said that "Kabayaki", a cooking method of dipping fish such as eel in a sweet and savory sauce made of soy sauce and mirin (sweet sake) before grilling, was born during the Edo period and is still popular today. Eel is a beloved dish for its many health benefits which can boost your energy, and also as a good pairing with alcohol.

Waraji Katsu

Waraji is a Japanese sandal-like footwear made from rice straw. This is a katsu-don (pork cutlet bowl) with a katsu (pork cutlet) as big as a Waraji topped onto a bed of rice. The combination of the pork cutlet that is so large that it protrudes from the bowl and the flavor of the rich, savory sauce will surely satisfy your palate and your stomach.

Miso Pork Bowl

This bold Miso Pork bowl is a bowl of rice topped with large pieces of pork grilled in a savory miso sauce that will satisfy both your stomach and your heart. By marinating the pork in miso, the meat’s tenderness, juiciness, and flavor are all remarkably enhanced.

Kawahaba Udon

Saitama Prefecture is the second largest producer of udon noodles in Japan following Kagawa Prefecture, making it the hidden "udon prefecture”. In Saitama Prefecture, udon has been eaten on various occasions from daily meals to weddings and funerals.
In addition, there are many kinds of udon in Saitama Prefecture. For example, Kawahaba Udon, which literally means “river width udon”,  has surprisingly wide noodles of over 5 cm. It is named after the Arakawa River that flows through Saitama Prefecture, which is the widest river in Japan.
Another unique experience in Saitama is udon making, where you can eat the udon you made yourself.

Sweet Potatoes

During the Edo period, agriculture was said to be difficult on the Musashino Plateau with its volcanic ash soil, but after thorough research into conventional cultivation methods and success in doubling the yield, Kawagoe's sweet potato cultivation flourished and sweet potatoes became very popular in Edo.
It has now been transformed into a gorgeous confection and has become one of the most popular street foods.

Sweets

In Saitama City at the center of Saitama Prefecture, the consumption of sweets is so high, much higher than in any other major city, that the city once ranked first place in Japan in the amount they spent on pastries and custard puddings.
In fact, when you walk around the city, you will encounter many shops that sell sweets including pastries and custard puddings. Many people from both inside and outside the country visit the city to enjoy sweets that are both delicate and beautiful to the eyes and palate.

Urawa and Omiya at the center of Saitama City, are both only a 30-minute train ride from Tokyo Station and are suitable for shopping for souvenirs as well as sweets. The Saitama Prefecture Tourism and Products Museum is a five-minute walk from Omiya and offers a wide range of souvenirs representing Saitama Prefecture.

Sayama Tea

Sayama tea is one of the top three teas in Japan. As the Japanese proverb says, "Shizuoka for color, Uji for aroma, and Sayama for taste," Sayama tea is characterized by its thick leaves, sweet, rich, and full-bodied.
In Sayama, visitors can experience not only tea making but also tea picking. Traditional tea-picking costumes are available for rent as an option, so you can really dive into the mood.

Sake

Saitama Prefecture is one of Japan's leading sake-producing regions. Chichibu in particular is blessed with abundant nature and clean water, and produces all kinds of alcoholic beverages, from craft beer and wine to sake, shochu, and whiskey. Ichiro's Malt, a major brand of whiskey, is also produced in Chichibu.
You can of course visit Chichibu on a day trip, but we would recommend an overnight stay so you can fully enjoy it to your heart’s content.