Tsutsuke is a classic regional countryside dish made from either wheat or buckwheat dough that is flattened, almost like pasta, and cut into triangles. Often served with a miso paste mixed with garlic or spring onions, the triangles are cooked in a pot with daikon radish, long onion, tofu, and more. What makes the tsutsuke so delicious is its al dente texture and flavor. To achieve the perfect texture takes skill, and the dumplings are added to the soup stock one at a time to prevent sticking and taken out once they have floated to the top.

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