Gunma

  • Yaki Manju

    Gunma soul food of steamed buns grilled with miso sauce over charcoal.

    Steamed wheat buns dating back to the Edo period are skewered on bamboo sticks, coated with sweet-savory red miso sauce, and grilled to fragrant perfection. Traditionally unfilled, they feature a crispy exterior and fluffy-chewy interior. Available year-round at festival stalls and specialty shops.

  • Okkirikomi

    Joshu regional hot pot with wide noodles simmered with vegetables.

    Hand-cut wide raw udon noodles simmered with Chinese cabbage, root vegetables, and mushrooms in miso or soy sauce-based broth. Wheat flour dusting adds thickness to the soup, making it a beloved staple during cold seasons. Ingredients and seasonings vary by region and household.

  • Mizusawa Udon

    One of Japan's three great udon varieties, featuring strong, hand-stretched noodles.

    A specialty for over 400 years at the gate of Mizusawa Kannon in Ikaho. Made with domestic wheat and Mizusawa spring water kneaded with only salt, the semi-translucent glossy noodles have strong chewiness and smoothness. Served cold as zaru with sesame or soy sauce dipping sauce.

  • Sauce Katsudon

    Freshly fried cutlet dipped in Worcestershire sauce over rice.

    Rice bowl gourmet popularized in Maebashi and Kiryu. Instead of egg binding, thick-cut pork loin cutlet coated with sweet-savory sauce and shredded cabbage sit atop rice. Crispy batter and aromatic sauce stimulate the appetite.

  • Minakami Dam Curry

    Powerful curry with rice shaped like a dam embankment.

    Unique regional menu inspired by Gunma's numerous dams as a water source prefecture, with rice shaped as the dam body and curry as the reservoir. Each shop competes with individual plates and toppings representing dams like Fujiwara and Yagisawa. Some shops offer perks for showing dam cards.