🍜 Gunma no Udon

In Gunma, where there is a deeply rooted culture of consuming wheat-based dishes, "Udon" is a beloved staple food. There are "Udon" noodles made here with distinctive characteristics, which are influenced by the climate and unique features of the various regions in Gunma. The people of Gunma Prefecture, as well as tourists from outside the area, enjoy Gunma's "Udon" noodles as a gourmet dish. Particularly unique among the varieties are "Himokawa" from Kiryu City, "Tatebayashi's Udon" from Tatebayashi City, and "Mizusawa Udon" from Shibukawa City. "Himokawa" is exceptionally wide, and some stores serve "Udon" over 10 centimeters in width. "Tatebayashi's Udon" is known for being made with "Hyakunen wheat" from Ora, Tatebayashi. "Mizusawa Udon", on the other hand, is said to be one of Japan's top three "Udon" varieties, alongside Inaniwa "Udon" from "Akita and Sanuki Udon" from Kagawa. It has a glossy texture and firmness, offering a unique and addicting chew.