# Batto Jiru/Dango Jiru/Suiton (Soup with Dumpling) ｜ Our Regional Cuisines

**Cuisine Name**: Batto Jiru/Dango Jiru/Suiton (Soup with Dumpling)

**Region**: Our Regional Cuisines

## Main Lore Areas
All of Tochigi Prefecture

## Main Ingredients Used
Potato, Carrot, Shiitake mushroom, Gobou burdock, Pork, Wheat flour

## History, Origin, and Related Events
We generally call a miso soup with vegetables and dumplings made from wheat flour/rice flour ‘Suiton’, but there are various names with same soup depending on the area. It’s called ‘Batto Jiru’ in old Nishi-Nasuno area of Nasu-Shiobara City, ‘Hatto Jiru’ in old Bato area in Nakagawa Cho, ‘Dango Jiru’ in old Kamikawachi in Utsunomiya City, and ‘Tocchanagi’, which means ‘catch the dumpling and fall it down’ in Kuzuu area in Sano City.It used to be a traditional home food to replace rice in the area with less paddy fields. It is still served at home because they can use any seasonal vegetables and it’s easy to cook.

## Opportunities and Times of Eating Habits
It is served at home in daily life, and people cook it when they are busy or don’t have rice. They often make this soup especially in winter to keep their bodies warm, and sometimes rice flour is used instead of wheat flour. We can choose any vegetables depending on the season.

## How to Eat
Break egg and beat it with water and salt, then add wheat flour. Knead until it gets as soft as earlobe to make dumpling dough. Cut potato and gobou burdock and soak. Cut carrot, shiitake mushroom and pork. Put vegetables into miso soup. Scoop dough with spoon to make dumpling and put into a soup. Make brough from kombu kelp and bonito flakes. Green onion goes the soup well.

## Efforts for Preservation and Succession
(Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)People still cook the soup at home. Also, Nasumachi Chamber of Commerce created leaflets to introduce restaurants and inns serving ‘Suiton’ to promote local food.

## Ingredients
- Potato: 120g
- Carrot: 70g
- Onion: 1 (100g)
- Gobou burdock: 50g
- Shiitake mushroom: 2-3
- Green onion: 50g
- Miso: 50g
- Dashi (=Japanese soup stock): 6~7 cups
- [dumpling] Wheat flour: 200g
- [dumpling] Egg: 1
- [dumpling] Water: 150ml
- [dumpling] Salt: 1／2 tsp.

## Recipe
1. 1. Chop potato. Cut carrot into quarter-rounds. Slice onion vertically. Shave gobou burdock and soak to eliminate bitterness, then drain into the strainer. Remove stem of shiitake mushroom and slice it. Slice green onion diagonally.
2. 2. Boil broth in the deep big pot. Add vegetables except green onion and cook them until they get tender.
3. 3. make dumplings. Break an egg into a bowl, beat it with water and salt. Sift wheat flour over another bowl. Add beaten egg into flour, then mix them until it gets as soft as earlobe.
4. 4. Dissolve miso in the 1, remove lye from the soup. Scoop 3 to make bite-sized dumpling, then drop it into the soup. Add green onion once dumplings start floating, then serve.

## Provider Information
provider : Ms. Kumiko Takahashi, Ms. Hisae Handa

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