Okkirikomi (Flat noodles simmered with vegetables)
A comforting Gunma specialty shaped by the region’s rich natural bounty.

About Okkirikomi (Flat noodles simmered with vegetables)

Okkirikomi is a traditional dish from Gunma Prefecture, made with wide, fresh noodles from locally grown wheat and simmered with plenty of seasonal vegetables. Its name is said to come from the method of cutting the noodles directly into the pot. The dish is also said to have been devised as a quick, nourishing meal for women busy with farm work.

Common ingredients include carrots, daikon radish, taro, shiitake mushrooms, and long onions. Their natural sweetness and savory flavor infuse the broth. Gunma is a major wheat-growing region, and the noodles are characteristically broad and chewy, made without adding salt to the dough. The source also describes the dish’s nutritional properties, noting that the vegetables and wheat contain various vitamins and dietary fiber.

Seasonings vary by region and household. Miso-based broth is said to be common in the Hokumo and Seimo areas, while soy sauce-based broth is typical in the Tomo area. This variety is part of Okkirikomi’s appeal. In the Seimo area, it is also called “okirikomi.”

Okkirikomi pairs well with flavorful local sake, such as junmai or honjozo. Enjoying it warm with sake offers a taste of Gunma’s food culture and local character.

Many restaurants in Gunma serve Okkirikomi. Long-established Japanese restaurants in Maebashi and Takasaki, for example, offer the chewy texture of hand-cut noodles. Loved for generations as a local specialty, this hearty bowl is known for its simple, rustic flavor. Try it in Gunma to experience the region’s food culture firsthand.

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