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Himokawa udon

Himokawa udon

Enjoy a moment of bliss at “Himokawa Udon,” a tradition of Gunma woven with wide noodles

About Himokawa udon

“Himokawa udon,” which is popular mainly in Kiryu City, Gunma Prefecture, is a local dish known for its unique wide range of noodles. Unlike ordinary udon, it features a flat shape that ranges from 1.5 cm to 15 cm in width, and it looks like a ribbon or belt. Due to this shape, you can enjoy a smooth mouthfeel and a chewy texture.

The origin of Himokawa udon is unclear, but it is said that it developed around Kiryu City in Gunma Prefecture during the Edo period. In Kiryu, which flourished in the textile industry, many workers were looking for an easy and filling meal, and Himokawa udon, which is wide and gives a sense of satisfaction even in small amounts, has become popular. After that, it became established as a home-cooked dish, and each household devised its own unique flavor, width, and thickness of noodles, and it became the current form.

The main ingredients are very simple: flour, water, and salt. However, due to its simplicity, the quality of the ingredients greatly influences the taste. Gunma Prefecture is known as a wheat production area, and by using high-quality locally produced flour, the flavor and texture of the noodles are further enhanced. In terms of nutrition, carbohydrates are the main component, but vitamins, minerals, and protein can be supplemented by adding vegetables, mushrooms, and meat to toppings and soups.

Himokawa udon is generally boiled warm, but it can also be chilled and enjoyed like strained udon. At that time, local soy sauce and dashi are used for the dipping sauce, and ingenuity has been devised to maximize the natural flavor. Also, if you add seasonal vegetables or wild vegetable tempura, the variety of textures and flavors will increase, making it even more delicious.

Sake from Gunma prefecture is one drink that goes well with Himokawa udon. Junmaishu, which is mellow and rich, and ginjoshu, which is characterized by its light acidity, enhances the flavor of udon and adjusts the overall balance of the meal. Locally grown green tea and roasted green tea are also recommended for non-alcoholics. These teas freshen the mouth and make you feel the umami of udon even more.