Mizusawa udon

About Mizusawa udon

The local gourmet “Mizusawa Udon,” which originated in the Mizusawa area of Shibukawa City, Gunma Prefecture, is known as one of Japan's top three udons along with Sanuki Udon (Kagawa Prefecture) and Inaniwa Udon (Akita Prefecture), and is representative of Gunma's local cuisine. It originated over 400 years ago, and is said to have originated from vegetarian cuisine offered to worshipers visiting Mizusawa Kannon (Mizusawa-ji Temple), and traditional handmade manufacturing methods are still being handed down today.

The characteristics of Mizusawa udon are its transparent white noodles, firm texture, and smooth texture. The only ingredients are flour, salt, and pure water from Mount Haruna. Udon is additive-free and made with a focus on natural ingredients, making the most of the original flavor of the ingredients.

The most common way to eat it is cold zaru udon, and you can enjoy it by mixing it with soy sauce sauce or sesame sauce. Maitake mushroom tempura served on the side goes great with Mizusawa udon. The chewy udon and crispy tempura are a popular combination for tourists.

In terms of nutrition, in addition to carbohydrates as an energy source derived from flour, it also contains trace amounts of protein and B vitamins, making it ideal as a well-balanced snack. It is easily accessible from the tourist destination Ikaho Onsen, and is enjoyed by many travelers as a staple gourmet for Gunma tourism.

It goes well with light, locally produced sake, and we definitely recommend pairing it with local sake from Gunma after a meal. Why don't you enjoy the flavors of famous restaurants as a memory of your trip?

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