Himokawa Udon (Wide, flat wheat noodles)
Savor Gunma’s local udon, known for its exceptionally wide, ribbon-like noodles.

About Himokawa Udon (Wide, flat wheat noodles)

Himokawa udon, enjoyed mainly in Kiryu City, Gunma Prefecture, is a local noodle dish known for its unusually wide, flat noodles. Unlike standard udon, the noodles can measure anywhere from 1.5 to 15 centimeters across and resemble ribbons or strips of fabric. Their shape gives them a smooth, slippery texture and a pleasantly chewy bite.

The origins of Himokawa udon are unclear, but it is said to have developed around Kiryu during the Edo period. Kiryu flourished as a textile-producing town, and its workers sought convenient, filling meals. The broad noodles, satisfying even in modest portions, became popular. The dish later took hold as home cooking, with families developing their own seasonings and varying the noodles’ width and thickness, resulting in the forms enjoyed today.

The basic ingredients are simply wheat flour, water, and salt. The quality of these ingredients has a significant effect on the flavor, and using good local wheat flour from Gunma, known for its wheat production, can bring out the noodles’ flavor and texture. The noodles are mainly a source of carbohydrates; adding vegetables, mushrooms, or meat to the toppings or broth can provide vitamins, minerals, and protein.

Himokawa udon is commonly served in hot broth, but it can also be chilled and enjoyed like zaru udon, served with a dipping sauce. The sauce may be made with local soy sauce and dashi to bring out the ingredients’ natural flavors. Seasonal vegetables or wild plants served as tempura add variety in texture and flavor.

Gunma sake is one suggested pairing. Junmai sake, with its mellow depth, and ginjo sake, with its light acidity, can complement the noodles. For a non-alcoholic option, local green tea or hojicha (roasted green tea) offers a refreshing contrast and can help bring out the noodles’ savory flavor.

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