# Niboto／Himokawa ｜ Our Regional Cuisines

**Cuisine Name**: Niboto／Himokawa

**Region**: Our Regional Cuisines

## Main Lore Areas
Fukaya City, Iruma District, Hiki District, Chichibu Region

## Main Ingredients Used
Udon

## History, Origin, and Related Events
In Saitama Prefecture, where a large amount of wheat is produced as a secondary crop during rice cultivation, a wide variety of udon noodles dishes have been created in different regions. These include "Niboto" which is eaten mainly in Fukaya City, "Himokawa" and "Uchiire" in Iruma District and Hiki District, and "Okkirikomi" in the Chichibu area. All feature seasonal vegetables simmered in broth, then wide noodles are added without pre-boiling to help thicken the broth, which differs from Yamanashi Prefecture's pumpkin and miso-based "Hoto." In the past, this regional cuisine was a daily staple that was eaten for dinner by families gathered around a pot in a sunken hearth, and even today it is served in many households to warm the body during winter. In Fukaya City, it became known as a beloved dish of local businessman Eiichi Shibusawa who was active from the Meiji to Showa periods. In addition to being served for school lunches in Fukaya City, a "Niboto Party" is held at a local community center every year on November 11th, the anniversary of Mr. Shibusawa's death.

## Opportunities and Times of Eating Habits
Regardless of the region, it is a daily staple mainly eaten at home, and it is generally consumed from autumn through winter as a warm and thick simmered dish. In Fukaya City, it is known for its connection to local legend Eiichi Shibusawa, and it is eaten on November 11th, the anniversary of his death, as a commemoration of his achievements and virtues.

## How to Eat
Salt and water are added to wheat flour, then the dough is kneaded, rested, and thinly rolled out with a rolling pin to form thick, flat noodles. Local seasonal vegetables such as daikon radish, carrot, napa cabbage, and taro root are cut and lightly fried in oil. The vegetables are simmered in dashi broth or water until soft, then the udon noodles are added along with a soy sauce-based seasoning. In Fukaya, plenty of green onions, a Fukaya specialty, are added.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)In addition to being made at home, it is also served in school lunches. It can also be enjoyed at many restaurants in Fukaya City and the Chichibu area. Niboto noodles are manufactured and available for purchase, and they are popular as souvenirs. There is also a "Bushuu Niboto Study Group" formed by local volunteers.

## Ingredients
- Himokawa noodles: 200g
- Hon-shimeji mushroom (fried in a bit of oil and seasoned with soy sauce): 50g
- Chicken (cut into bite-size pieces): 50g
- Daikon radish (cut into thin quarter moons): 100g
- Green onion (sliced diagonally or chopped): 1／2 piece
- Fried tofu pouch (cut into strips): 1 piece
- Napa cabbage (roughly chopped): 100g
- Japanese mustard spinach: 50g
- Carrot (cut into thin quarter moons): 50g
- Thickly-shaved bonito flakes: 40g
- Water: 1.4L
- Soy sauce: 3.5 tablespoons
- Sake: 1 teaspoon

## Recipe
1. 1. Make the dashi broth. Put water and thickly-shaved bonito flakes into a pot and bring to a boil over high heat. Once it boils, lower the heat and boil for about 8 minutes while removing the scum. Remove from heat and strain.
2. 2. Boil the Japanese mustard spinach and cut into bite-sized pieces.
3. 3. Stir-fry the carrot in oil (not listed in ingredients), then stir-fry the chicken.
4. 4. Once the chicken changes color, add the daikon and stir-fry, then add the dashi broth from step 1.
5. 5. Add the napa cabbage core, leaves, fried tofu, green onions and stir-fried hon-shimeji mushrooms to the mixture in step 4 and simmer.
6. 6. Once the vegetables are cooked, season with soy sauce and sake, and carefully add in the raw Himokawa noodles.
7. 7. Once the Himokawa noodles are cooked, add the boiled Japanese mustard spinach.

## Provider Information
provider : Recipe provided by: Fukaya City School Dietitian Association, Norie Sasaki

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