Kumagaya Horumon Udon (Stir-fried udon with pork offal)
Winner of the Kumagaya B-Class Gourmet Competition

About Kumagaya Horumon Udon (Stir-fried udon with pork offal)

Kumagaya Horumon Udon is a local specialty from Kumagaya, Saitama, combining chewy udon made with locally grown wheat and fresh pork offal in a stir-fried noodle dish. Kumagaya is one of Japan’s leading wheat-producing areas, and its udon is known for its springy, chewy texture. The pork offal is delivered fresh from a local meat-processing facility, giving it a rich flavor without a strong odor.

The dish dates back to the 2010 Kumagaya B-Class Gourmet Competition, which was held to create a new local specialty using the area’s restaurants and ingredients. Kumagaya Horumon Udon won the grand prize among many entries. It has since become one of Kumagaya’s signature B-class gourmet dishes and is now served at many restaurants.

It is seasoned with a soy sauce base and a touch of chili heat, which complements the savory flavor of the offal. Local vegetables such as cabbage and green onions are also used generously. The dish is often recommended with a crisp, dry sake. Junmai and ginjo sake made in Saitama have a clean finish and delicate acidity that balance the richness of the pork offal. A slightly aged junmai ginjo, with its full aroma and depth, also pairs well with the sweet-and-savory soy-based seasoning.

Many restaurants in Kumagaya serve the dish, including popular spots such as Kumagaya Horumon Udon Honpo and Ajidokoro Kumagaya. It is also served by many vendors at the annual Kumagaya B-Class Gourmet Festival and is enjoyed by both visitors and local residents. If you visit Kumagaya, give it a try.

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