Mizusawa udon (Photo: Tomo / CC BY 2.0)
Mizusawa udon (Photo: Tomo / CC BY 2.0)
- 2 min read

Regional Cuisine - Gunma

A taste of some of Gunma's local foods

Overview

Deep down in the belly lies Gunma Prefecture and its hearty cuisine. Headlined by an affection for wheat, udon noodles are all the rage here with some of the nation's most famous varieties a source of regional pride. Along with noodles are uniquely cultivated seafood, rural hotpots and festival-bound snacks, making the area a satisfying haven for soul cuisine. Here is a simple guide to some of the regional cuisine of Gunma.

Okkirikomi

Gunma loves its wheat and as one of the nation's top wheat producers, udon noodles are a natural hit here. The local treat okkirikomi, another hotpot of earthy vegetables and rural nous, uses thick strips of raw udon noodles. When simmered in the hearty broth, this winter dish is full of juicy texture and farming flavour.

Okkirikomi hotpot
Okkirikomi hotpot (Photo: 禁樹なずな / CC BY-SA 3.0)

Rainbow trout

If everywhere has their own special seafood, then for Gunma, that seafood is rainbow trout. The region's version is known as ginhikari and is specially selected and raised, taking longer to reach maturity than the more common rainbow trout. Sometimes grilled, the firm, delicate and vibrant colour makes it a treat when served a sashimi.

Rainbow trout
Rainbow trout (Photo: iyoupapa / CC BY-SA 2.0)

Mizusawa udon

Considered by many to be one of the top three udon noodles in the country, Gunma's mizusawa udon competes with the prefecture's other udon varietes like the thin tatebayashi udon or the wide strips of himokawa udon used in okkirikomi. Only pure water is used in making mizusawa udon and its smooth and almost translucent texture making it an enviable treat.

Mizusawa udon set
Mizusawa udon set (Photo: Dirty / CC BY 2.0)

Yakimanju

Basted with a miso sauce that is both sweet and spicy, Gunma's soul food is yakimanju. Manju steam cakes are skewered with bamboo and then roasted over a charcoal flame. The aromatic appeal, fluffy texture and appetite teaser are so popular that a special festival is held each January that serves huge half metre-sized yakimanju.

Yakimanju
Yakimanju (Photo: Raita Futo / CC BY 2.0)
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Sherilyn Siy 3 years ago
Grateful I don't suffer from wheat allergies! I love udoN
Sherilyn Siy 3 years ago
I love udon that has a chewy texture. A serving of it is extremely satisfying.
Elizabeth S 3 years ago
The yakimanju sound like a great treat! I've been to Gunma a few times, but didn't know what to look for in local cuisine. Next time I'll seek it out.
Sleiman Azizi Author 3 years ago
I'm a sucker for good noodles!
Sander van Werkhoven 3 years ago
When I visited Gunma, I had quite a list of dishes I wanted to try. Unfortunately many seem to be rather local, and while I found a restaurant in Takasaki that specialized in traditional Gunma cuisine, it turned out to be closed. So I just got the "Toge No Kamameshi" ekiben (clay pot rice), and the local specialty of Takasaki: pasta! I'm still very disappointed I didn't get to try the yakimanju :-(
Sleiman Azizi Author 3 years ago
Curse you gravity! lol
Kim 3 years ago
Honestly, "headlined by an affection for wheat" is probably a quote that will also feature on my gravestone!
Sleiman Azizi Author 3 years ago
Elena Lisina 3 years ago
Absolutely teasing! :(
Sleiman Azizi Author 3 years ago
It's terrible, right!
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