散策 Sansaku

Food of Gunma

30 dishes

Amaneji/Amadango📍 GunmaIn Gunma, wheat is cultivated from the fall after the rice harvest is over, and a double cropping system is widely practiced. As a result, a flour-eating culture has taken root, and wheat dishes are sometimes a staple food, especially in areas where rice production is low. Ama-neji" is a local dish born from this flour-food culture. It is a snack-like dish made by boiling sweet red bean soup stock and adding bite-sized pieces of dough made from wheat flour kneaded with water. In the old days, when sugar was precious, it was also served as a dish for entertaining guests. It is mainly eaten in Shibukawa City, but it is also known by many other names in other areas. For example, in Kawaba Village, they are called "ama-dango" (sweet dango), "sato-neji" (sugar screw), or "su-suri-dango.
Ayu Shioyaki (Grilled ‘Ayu’ Sweetfish with Salt)📍 GunmaIn Gunma, where there are many rivers with clear water, various river fish is grown, and local cuisines with these fish are familiar with the area. The type of fish often eaten varies depending on the region, but ‘Ayu' Sweet fish is designated as a prefectural fish of Gunma Prefecture, and one of the main products in the prefecture. The locals often grill ‘Ayu' with salt to enjoy its own flavor. Ueno Village, the least populated in Gunma, boasts ‘Ayu' fishing the most. The Kanna River, reservoirs along the Tone River, runs in the village, and is a habitat of various river fish like ‘Ayu', char and Japanese dace. ‘Ayu' season is open in summer, and you can enjoy grilled ‘Ayu' with salt during the limited time. Many people visit the area to eat fresh ‘Ayu'.
Catfish Tempura📍 GunmaItakura Town, located in the Toumou area of Gunma Prefecture, is so rich in water resources that it is called "Gunma's Water Town".Even today, the town is home to nationally famous first-class rivers such as the Tone River and the Watarase River, the largest rivers in Japan, but in the past, there were many more rivers, ponds, and swamps. The river fish from these rich water sources is well known as a local specialty, and a variety of river fish such as eels, carp, and loach are eaten. One of the most popular dishes is a variety of dishes made with catfish. There are various ways to cook catfish, such as deep frying and sashimi, but the most popular dish is “Catfish Tempura". The fluffy, soft, and surprisingly unctuous white meat and the crispy batter are a perfect match, and many tourists and gourmets come from outside the prefecture to try it.
Gojiru (Soybean Miso Soup with Vegetables in Season)📍 GunmaIn Gunma, where farm products are grown a lot, many soybeans with rich flavor are cultivated. The prefecture is making efforts to improve the quality of soy beans by establishing ‘Kabura Soybean Producers Council' to instruct about soybean production management, or to produce new species called ‘Sato no Hohoemi'. The dish which has been eaten since long ago in Gunma, boast of tasty soybean production, is ‘gojiru', a miso soup with mashed soybeans. It is called ‘gojiru' because they call mashed soybean ‘go'. Soybeans is called ‘meat from the field', and it's nutritious. It was often used during the food shortage like meat or fish. In addition, plenty of vegetables in season are cooked in ‘gojiru', it was a popular as a nutritious local food.
Gunma no Udon📍 GunmaIn 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.
Gyuuten📍 GunmaIn Gunma, where wheat production is thriving, many dishes using wheat flour are enjoyed. Originally embraced as an alternative to rice, Gunma is widely recognized as a major wheat-producing region, leading to the diversification of local dishes using wheat flour. In this context, the prefecture has also witnessed the development and cultivation of its own wheat varieties. One such regional dish made in the heartland of wheat production is "Gyuuten," a popular everyday food in Kiryu City. "Gyuuten" is a dish reminiscent of "Okonomiyaki(=Japanese savory pancake)", where wheat flour is thinly mixed and then baked into an oval shape. The ingredients are similar to "Okonomiyaki", incorporating cabbage, Japanese leek, and other items mixed and cooked together. The name "Gyuuten" is said to originate from the sound, "Gyuu", when pressing it firmly on the griddle. With a few ingredients and easy preparation, "Gyuuten" has become a beloved snack enjoyed on various occasions.
Jiri-yaki (Pancake with Miso Taste)📍 GunmaThere are many local dishes in Gunma used wheat flour, like ‘okirikomi' (type of simmered noodle dish), ‘suiton' (soup with flour dumplings), ‘tansan manjyu' (buns used baking soda) and so on. Especially ‘jiriyaki' is much popular in the farmers villages than any other wheat flour dishes. It is a miso-flavored pancake grilled with remaining heat from clay in ‘irori' (=Japanese traditional heater). It is said that its name ‘jiriyaki' came from the sound while grilling (‘jiri-jiri' in Japanese). Minced left-over vegetables are sometimes added besides miso. In Gunma, both men and women worked, and it was customary to prepare dinner after work. Therefore, nutritious and easy-to-cook dish, like ‘jiriyaki' became popular. Also, it is served as a one-handed snack served at the snack break, 10am and 3pm, during the farmer's work. It is served various area in the prefecture.
Joshu Kimpira (Stir-fried Carrot Burdock Root)📍 GunmaIn 1983, the 38th National Athletic Meet “Akagi National Athletic Meet” was held in Gunma Prefecture. This was a memorable event for Gunma, as the prefecture declared itself “Sports Prefecture Gunma" and it was the first time that “Gunma-chan” appeared as the mascot. Joshu Kimpira, or stir-fried carrot and burdock root, was invented especially for the event as a new local dish featuring Gunma's famous local products such as pork, shiitake mushrooms, konjac, and so on. One of the characteristics of this dish is to thickly cut the burdock root, which is commonly used in kimpira. This is said to be reminiscent of the magnificent three famous mountains of Jomo. Depending on the region, different variations of the dish may include the addition of chicken, green peppers, freeze-dried tofu, and fried satsuma-age fish cakes, but in any case, it makes abundant use of Gunma's local products and has become a firm favorite on the dinner table of families throughout the prefecture.
Katemeshi📍 GunmaIn a time when rice was in short supply, various dishes were devised to supplement rice. In addition to using wheat as a staple food, such as using wheat to make “okirikomi,” various ingredients were added to rice to make it bulkier and more filling. Katemeshi was originally one of those thought-up dishes. It refers to rice mixed with filling ingredients such as barley, beans, radish, and seaweed. Kate refers to ingredients that are added to rice to increase the volume of the rice. Now that rice is widely available and easy to obtain, you can enjoy mixing in your favorite ingredients and seasonal vegetables. It has become popular as gomoku rice or mixed rice made by mixing seasonal ingredients such as “bamboo shoots“ and “matsutake mushrooms with rice“.
Konnyaku Miso Oden📍 GunmaMany people think of konjac potato when it comes to local special product in Gunma. The amount of harvest is the No.1 in Japan (from the Ministry of Agriculture, Forestry and Fisheries ‘The size of cultivation area, production area and the amount of harvest of konjac potato in 2020'), which is 90% of the market. There are many local dishes used konjac in the prefecture, and "Konnyaku Miso Oden" is one of them. Boiled konjac is served with miso sauce, and it is often eaten in winter. In Gunma, cold dry wind brows from mountains and it has relatively dry in winter, "oden" (hotpot) was often prepared at home to keep their bodies warm. Although "Konnyaku Miso Oden" is commonly used as its name, it is also called "hippataki oden" (hard-smash hotpot) in some areas because they smash konjac to cotton cloth hard to drain.
Konnyaku no Shiraae (Konjac with mashed tofu salad)📍 Gunma"Konnyaku no Shiraae" is a dish that uses konjac, dressed with a batter made of "tofu" and mashed sesame seeds. One of the characteristics of this dish, made in Gunma, is the use of konjac potato, which is a specialty of the region. Since the Muromachi period, which was between 1333 to 1573, research has been conducted to increase its cultivation. The cultivation of konjac potato is especially popular in Shimonita Town, which is famous for its "Shimonita negi" (green onion). Konjac potatoes prefer a well-drained, mild climate and do not tolerate extreme cold or strong sunlight, making "Shimonita's climate ideal" for their cultivation. As a result, many local dishes were invented that used konjac, such as konjac "tofu" paste.
Koshine-jiru📍 GunmaTomioka City, located in south Gunma Prefecture, is blessed with nature. It has Mt. Myogi, one of "Joumou Sanzan"(three mountain in Joumou, Gunma area) together with Mt. Akagi and Mt. Haruna, and the Kabura River, Class A river in the Tone River system, running in the central area of the city. Moreover, it produces various special products like meat and vegetables thanks to its mild climate. Especially, konjac (yam cake), shiitake mushroom and Japanese leek, which are produced in Kanra/Tomioka area, are very famous. Tomioka's dry weather makes these products grow well. Then, Tomioka City Women's Association invented a local soup using lots of local products. The name "Koshine-jiru" comes from the initials of each ingredients; "ko" from konjac, "shi" from shiitake mushroom, and "ne" from "negi"(=Japanese leek).
Mayudama(Cocoon Balls)📍 GunmaThe sericulture industry has been thriving in Gunma for quite some time, and even now the prefecture is focused on the industry's further cultivation via such methods as the use of original silkworm breeds to make “Gunma silk,” as well as practical applications for genetically modified silkworms. For that reason, “cocoons” became highly valued and indispensable in the sericulture industry, and “cocoon balls,” an event food made from rolling right flour, millet flour, and corn flour became popular. However, unlike many other local delicacies, rather than being made for immediate consumption, cocoon balls are traditionally served as offerings. For example, on January 13, two days before the Little New Year festival, it is customary to make cocoon balls from millet flour and attach them to the branches of mulberry trees, resembling flowers. Additionally, Hatsuuma, a celebration of the first day of the ox in February, is a day for plentiful silkworm harvests within Agatsuma County, Gunma. 16 cocoon balls are made and offered to shrines and wells. It could be said that these customs show vividly the value people place on the cocoons that bolster the sericulture industry.
Mizusawa udon📍 GunmaMizusawa Udon is a specialty noodle dish from the area around Mizusawa, Ikaho-cho, Shibukawa City, Gunma Prefecture.
Negi nuta📍 GunmaOne of the specialities produced in Gunma Prefecture is spring onions. While Nefuka and Jyoshu spring onions are also produced, the most widely recognised is probably Shimonita spring onions. It is said that the Shimonita spring onion began to be produced in the Edo period (1603-1868) and is also known as 'Tonosama spring onion', as the spring onions were presented at the request of the feudal lords of Edo. Characteristics include a maximum thickness of 4-5 cm and a short length of 15-20 cm. They are even used as gifts for year-end and mid-year gifts. Negi-nuta, a local dish using spring onions, is popular in Gunma, where these tasty and unique spring onions are grown. The dish is made by mixing cooked spring onions with vinegared miso paste. A similar dish called 'Nutaae', which combines spring onions with dried squid and mashed tofu, also exists.
Okirikomi/Okkirikomi📍 GunmaGunma is famous for its flour. It grows vigorously in well-drained rice paddies and under the influence of the dry cold winds and gales that blow in winter, and its production is among the highest in Japan. The Agricultural Technology Center of Gunma Prefecture has improved the Kinu no Hami and Saton no Sora varieties, which are now widely produced throughout the country. Many local dishes make use of wheat flour, and okirikomi is a typical example. It is a noodle dish in which wide noodles made of wheat are stewed with vegetables and mushrooms that are available in each household. In 2014, the dish was adopted as "Gunma's Flour Food Culture - Okirikomi," an intangible folk cultural asset that should be documented and documented by Gunma Prefecture. It was adopted.
Ota Yakisoba📍 GunmaOta Yakisoba is a local yakisoba dish served in Ota City, Gunma Prefecture. It is counted as one of the 'Three Great Yakisoba of Japan'.
Sauce Katsu-don (Pork cutlet with Thick Sauce on Rice)📍 GunmaGunma is well-known for pork, as there are more than 30 kinds of brand pork there. They have unique ways to breed to pursue the high-quality and tasty pork; for example, ‘Mugibuta' is bred by feeding wheat grown in the prefecture. Especially, Maebashi City boasts its top-class of production of pork. Therefore, pork dish takes root in the prefecture, ‘tonkatsu' (=pork cutlet) , one of typical pork dish, is served at many homes and restaurants. It is served not only as it is, but also with various menu as ‘katsu curry' (=pork cutlet and curry sauce on top of rice), or ‘katsu-sando' (=cutlet sandwich). In particular, ‘Sauce Katsu-don' is popular by the locals as their beloved local food. It is said that its origin is an eel restaurant. The restaurant mixed traditional eel sauce with Worcester sauce to make its unique sauce and used for ‘sauce katsu-don', and the dish became very popular. The restaurant serving ‘sauce katsu-don' has been increasing since then.
Shime Tofu📍 GunmaIn times of food scarcity, when meat and fish were unavailable, soybeans came in very handy as a source of protein. While soybeans are prepared in various forms, such as miso and soy sauce, Gunma prefecture is especially known for tofu. Not only is it rich in nutrition, it also keeps well once it's cooked, which is why it is used in local cuisine. The representative local tofu dish is "shime tofu". A simple side dish of boiled tofu seasoned with soy sauce and sugar, it is mainly eaten as a seasonal food at festivals. There are also various regional "tofu rice" dishes, where tofu is mixed in to cooked rice. Currently, in order to consistently produce high quality soybeans, Gunma is enacting policies to expand stable business via strict adherence to basic technology and contract farming, and promotion of local soybean production for local consumption.
Simmered Runner beans📍 GunmaThe Agatsuma region grows a variety of agricultural and livestock products, including vegetables, Konjac(=yam cake) potatoes, and fruits. Among them, runner beans, also called "flower beans", are grown in the highlands of Nakanojo Town, Tsumakoi Village, Kusatsu Town, and Naganohara Town, and are a specialty of the Agatsuma region. These large-fruited green beans grow only in cool summer climates at altitudes of 900 to 1,300 meters above sea level, and those grown in the Agatsuma region are especially well known and named "Kogen Hanamame” (=highland flower beans). The most common way to cook runner beans is to cook them as “Nimame (=simmered beans)", which allows the flavorful taste of the beans to be enjoyed as it is. The flavor is light, but with a hint of sweetness. Since runner beans are dried and preserved, it is believed that the “Nimame (=simmered beans)", which is made by simmering them softly to make them easier to eat, took root. Many of the dishes using runner beans are also arranged recipes after they are boiled.
Suiton📍 GunmaGunma has long been engaged in double cropping of rice and wheat, and flour production has been particularly active. Therefore, various flour dishes such as okirikomi and manju are well-known as local dishes. One such dish is suiton, which is made by dissolving wheat flour in water. Although this dish is made all over Gunma, the ingredients used and its name may differ slightly from region to region. For example, rice flour is often used for suiton in Ota City. In Fujioka City, on the other hand, it is called "tocchanagejiru," although it is made with the same flour. There is a theory that the name derives either from "taking and throwing" flour dissolved in water or from "father stirring the pot to make it. It is also called by other names such as "tsumerikko," "otsuyu dango," and "nejikko," forming a unique culture in each region.
Sukiyaki (Hotpot Cooked Beef and Vegetables with Soy sauce and Sugar)📍 GunmaThere are plenty of agricultural products in Gunma Prefecture; ‘Joushu-ushi' (Beef from Joushu area, first beef in Japan exported to EU), ‘Shimonita-negi' (Japanese leek from grown in Shimonita-cho in Kanra District. It's thick and soft.) and so on. ‘Sukiyaki' is a dish you can fully enjoy these great agricultural products in Gunma. All ingredients used in this dish is ‘100% self-sufficient', meaning these are grown in this prefecture. Not to mention ‘Joushu-ushi' and ‘Shimonita-negi', ‘shirataki' (konjac noodle), made from konjac yam, which is harvested most in Japan, napa cabbage, crown daisy, raw shiitake mushroom (all these are ranked No.5 of product in Japan according to the Ministry of Agriculture, Forestry and Fisheries ‘The cultivation area, harvest area and product amount of konjac yam in second year of Reiwa(2020)', ‘The production and shipping statistics for vegetables in second year of Reiwa(2020)', ‘The special forest products basic documents in second year of Reiwa(2020)'), are used a lot in this dish. There are many competition events like ‘Gunma Sukiyaki Boxed lunch competition' (to collect the lunch ideas with ‘sukiyaki'), ‘Family ‘sukiyaki' photo competition' (to take family photos with ‘sukiyaki') to let the residents in the prefecture join. The ‘sukiyaki' culture is on the way to take root.
Sumitsukare📍 GunmaAlso called “shimotsukare,” “sumitsukari,” and “shimitsukare,” this is a dish made by simmering leftovers from celebratory feasts, such as salmon head eaten during the New Year and beans left over from "Setsubun". In addition, leftover vegetables such as radishes and carrots that were harvested the previous year and are past their ripeness are often added. In addition to Gunma, it is an event food that is popular mainly in the northern Kanto region, such as Tochigi and Ibaraki. "Sumitsukare" is said to have its origins in the Edo period and was once offered on a plate with "sekihan" at an "Inari Shrine" on Hatsuuma, the first day of the horse in February. It is said that in addition to being served on a plate, the plate was sometimes placed on tied straw and served as a “warabocchi.”
Tansan manju📍 GunmaGunma is an area of rich mountain ranges, so rich that 100 mountains have been selected as "Gunma Hyakumeizan" (Gunma's 100 Famous Mountains). The soil is often composed of volcanic ash and other volcanic eruptions, making it well drained and suitable for crop production. In addition, the long hours of sunlight in winter make it easy to grow wheat, which is used to make many local dishes. One of them is soda manju, which is made with wheat flour dough, filled with red bean paste, and steamed. Baking soda is added to the dough, giving it a sweet and slightly bitter taste. Unlike today, when a variety of delicious sweets are available, sweet foods were very scarce in the past. Under such circumstances, the sweet and tasty soda manju made with precious sugar was loved as a special treat. It is sometimes called "Fukashi manju" or "countryside manju.
Tori Meshi (Grilled chicken on rice)📍 GunmaGunma Prefecture boasts its agricultural and livestock farm industry, and raising chicken is no exception. Especially ‘Joshu Jidori', raised with feeding mulberry leaves and plum vinegar, is unique with fresh and juicy flavor. It is used in various dishes like ‘Sukiyaki' or hotpot. ‘Tori Meshi' has been popular for a long time in Gunma, which is very proud of its chicken. Sliced chicken grilled with sauce and served with rice. It is popular not only among with the local Gunma, but also with tourists.
Yakimanju📍 GunmaIn Gunma, where wheat is actively produced, many local dishes using wheat flour are popular. Especially, various types of "Manju" (steamed bun with filling) such as those containing baking soda or "Soba" (buckwheat) are made, and among them, the distinctive one is "Yakimanju" (grilled manju), where sweet miso sauce is applied to "Manju" skewered on a stick and then grilled. It is said that the origin of this dish dates back to the late Edo period when a person named Harashima Ruizo in Maebashi created "Misoduke manju" (Manju dipped into miso sauce). At that time, using "Doburoku" (unrefined sake) as a fermentation agent to make "Manju" was rare, and the idea of skewering "Manju" on a bamboo stick was also accepted with surprise. Furthermore, the miso used at that time was not particularly sweet, but in the Meiji era, "Kuromitsu" (brown sugar syrup) started to be imported, leading to a change in taste that is closer to the current flavor.
Yakimochi📍 GunmaGunma has a rich source of water flowing from the Tone River and long hours of sunlight, one of the longest in Japan. The area is also blessed with a rich natural environment, with elevations ranging from 10 to 1,400 meters above sea level, and the benefits of this abundance of nature have resulted in an abundance of delicious agricultural and livestock products. In the plains of Gunma Prefecture, a double cropping of rice and wheat has been widely practiced since ancient times. In many areas, rice is harvested in the fall, followed by wheat cultivation through the spring. As a result, people often eat wheat-based dishes as staple foods and snacks, and udon, mochi, and manju, which are made from wheat flour, are popular. Yakimochi," which is made from wheat flour and baked, is one of the local dishes that grew out of Gunma's flour-based food culture. Yakimochi is made with soy sauce or miso paste prepared in each household and seasonal vegetables, and baked over an open hearth. In addition to yakimochi, it is also called "oyaki" or "jiriyaki" in some areas.
Yuzu-maki (Yuzu Roll)📍 GunmaCold dry wind called ‘Karakkaze' brows from mountains in winter in Gunma. Also, the climate is dry because it has less rain in winter. Therefore, the culture of drying konjac (yam cake) , potatoes, persimmons, and daikon radishes are prevailing, and dry food like dried persimmon, dried daikon radish splits or ‘imogara' (dried potato stems) are produced a lot to make the most of dry climate. ‘Yuzu-maki' is a one of local dishes delivered from such culture. People roll yuzu skin with dried daikon radish to make ‘yuzu-maki', which is a season festive food using ingredients in winter.
Zakuni📍 GunmaIn Gunma, there is a custom of eating "Kenchin Jiru" during such events as "Ebisu-ko in autumn", "New Year's Ebisu-ko (Spring Ebisu-ko)", and "Setsubun (the first day of spring)". A local dish similar to "Kenchin Jiru" and handed down in Takasaki City is "Zakuni". Like "Kenchin Jiru", it is generally eaten on celebratory occasions, but it is especially unique in that it is made on special occasions by chopping the ingredients into small pieces. In addition, while "Kenchin Jiru" is characterized by the fact that the ingredients are first sauteed in a large amount of oil, “Zakuni" does not use oil and uses "Surume (=Dried squid)", which is not added in "Kenchin Jiru", as a "Dashi (=Japanese soup stock)". It has a long history and is said to have been made for at least 60 years.
okkirikomi📍 GunmaOkkirikomi is a type of simmered noodle dish that can be found in Gunma Prefecture, some parts of northern Saitama Prefecture, and the Chichibu area. It is usually written in hiragana and sometimes seen as おきりこみ (okirikomi) but may sometimes be found in kanji as well (おっ切り込み).