Gunma

Kiryu City’s specialty is this super wide, super chewy udon that’s almost impossible to slurp! Lately, they’ve even got ones that are crazy wide, almost like giant wonton wrappers. But I’m more into the classic ones, about 3 cm wide. In the colder months, I love it in hot broth, and in the warmer months, I dip it in cold sauce. Either way, you just get that happy feeling of eating really good, high-quality noodles.

（Kinoppy）

They're so wide! It's not like strings (himo) or skins (kawa), it’s more like a piece of fabric. It’s so big, you might think it’s an entire roll of cloth! When you try to slurp it, it shakes and makes a sound in your mouth. But it’s super smooth and goes down easily. Everyone should come try it!

（Toshi）

Himokawa udon is the soul food of my hometown, Gunma! My top pick is the “Oni-Kama” (Kama-Tama). There’s a place called “Hanayama Udon” in Tatebayashi City where they serve it in a fun tanuki-shaped bowl, and it’s just as fun to look at as it is to eat!

（Nasumi）

Himokawa Udon is a specialty of Gunma. While they’re often served in hot stews, you’ll really enjoy their chewy texture if you try them zaru-style with dipping sauce.

（Yoshishige）

One of Japan’s top three udon varieties, Mizusawa Udon has a firm, chewy texture. With every bite, you can savor the natural sweetness and fragrance of the wheat. Some shops also serve it with sesame dipping sauce. When I’m in the mood for sesame sauce, I often go to the long-established “Shimizuya”. There are over 10 udon shops in the area, each offering unique flavors of broth and variations in noodle texture, making it fun to try different places. It’s even better when paired with maitake mushroom tempura.

（Kumama）

It’s a specialty of Ikaho in Shibukawa City, Gunma. The best way to enjoy it is as chilled zaru udon. The slightly thicker noodles have a nice, firm bite. And don’t forget to order the maitake tempura. The crispy texture of the large maitake pieces pairs perfectly with the smooth, slippery noodles. You’ll find yourself wanting more with every bite.

（Maru）

The 16th temple of the Bando Thirty-three Kannon Pilgrimage, “Gotokusan Mizusawa Temple” has “Osawaya” right at its entrance. I stopped by while on the pilgrimage and loved the udon, so now I often drive there just to eat it.

（Haruka）

I remember my grandmother used to make this for us about 40 years ago during the winter. It’s not Kishimen or Hoto, but Okkirikomi. It’s a soy-sauce flavored dish with vegetables from the garden and fresh chicken. So nostalgic... The name itself even sounds very Gunma, don’t you think?

（Aitsu no Ani）

This traditional udon from Joshu was made to quickly feed busy families with a nutritious meal. It's similar to Yamanashi’s “Hoto,” but the noodles are much thicker and flatter, almost like “Suiton”. If you like wheat-based dishes, you should try it!

（Wakayama Osamu）

Okirikomi noodles are a bit thicker than regular udon. You can add all sorts of vegetables and cook it in a soy sauce or miso broth. It’s delicious, especially on cold days. It’s the perfect comfort food!

（Oudon Daisuki）

There are so many pasta shops here. It’s more like local pasta than traditional Italian dish, but the most famous dish is Shango’s Shango-style spaghetti. It’s topped with a pork cutlet, then covered with a demi-glace meat sauce! It looks like a Katsu Curry, and the portion of noodles is huge.

（Kumama）

Gunma Prefecture has a deep-rooted wheat culture. Takasaki pasta, which became popular in Takasaki City, has different noodle styles at each restaurant. Many of them are served in large portions, like ramen, with a soup base. I recommend “Trattoria Bambina”!

（Akki）

It looks thick and dark, making quite an impact. The taste might seem strong, but it’s actually just right. You should definitely try “Iwazakiya.”

（Yukki）