# Gunma no Udon ｜ Our Regional Cuisines

**Cuisine Name**: Gunma no Udon

**Region**: Our Regional Cuisines

## Main Lore Areas
Through the prefecture

## Main Ingredients Used
Wheat flour (Udon)

## History, Origin, and Related Events
In Gunma, where there is a deeply rooted culture of consuming wheat-based dishes, "Udon" is a beloved staple food. There are "Udon" noodles made here with distinctive characteristics, which are influenced by the climate and unique features of the various regions in Gunma. The people of Gunma Prefecture, as well as tourists from outside the area, enjoy Gunma's "Udon" noodles as a gourmet dish. Particularly unique among the varieties are "Himokawa" from Kiryu City, "Tatebayashi's Udon" from Tatebayashi City, and "Mizusawa Udon" from Shibukawa City. "Himokawa" is exceptionally wide, and some stores serve "Udon" over 10 centimeters in width. "Tatebayashi's Udon" is known for being made with "Hyakunen wheat" from Ora, Tatebayashi. "Mizusawa Udon", on the other hand, is said to be one of Japan's top three "Udon" varieties, alongside Inaniwa "Udon" from "Akita and Sanuki Udon" from Kagawa. It has a glossy texture and firmness, offering a unique and addicting chew.

## Opportunities and Times of Eating Habits
While "Udon" may be a dish that can be enjoyed casually by all households, varieties like "Himokawa Udon", "Tatebayashi Udon", and "Mizusawa Udon" have also gained popularity as tourist dishes. They are readily available in souvenir shops, and often sold in gift sets within decorative packaging, which makes them popular choices for "Ochugen" (summer gift-giving) and "Oseibo" (year-end gift-giving). Additionally, in the "9th National Local Udon Summit" held in 2019, a dish featuring "Hyakunen wheat" from Ora, Tatebayashi, won the grand prize. This even played a significant role in spreading the popularity of "Tatebayashi's Udon" throughout the country.

## How to Eat
The wide "Himokawa Udon" from Kiryu City can be enjoyed by dipping them in "Tsuyu" (broth) or by simmering them in a soy sauce-based broth. There are also various creatively arranged Udon dishes available, such as Curry Udon, offering a wide range of flavors to enjoy. "Mizusawa Udon", known for its glossy texture and firmness, is typically served in a bamboo basket and enjoyed in a simple manner. On the other hand, "Tatebayashi's Udon" is famous for its "Tamago" (egg) Udon, where you will be able to enjoy the freshness of each ingredient.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)"Himokawa Udon" can be enjoyed in Kiryu City, "Tatebayashi's Udon" in Tatebayashi City, and "Mizusawa Udon" in the Mizusawa District of Ikaho-cho, Shibukawa City. The "Mizusawa Udon" Trademark Registration Store Association has created the "Ikaho Mizusawa Udon Map" to promote shops that serve "Mizusawa Udon".

## Ingredients
- Flour (Hyakunen wheat): 400g
- Water: 180ml
- Salt: 18g
- Flour (Cornstarch or Hyakunen wheat) for dusting: Appropriate quantity
- Condiments (Chopped seaweed, Tempura flakes, Green onions, Wasabi, etc.): To taste
- Store-bought Udon soup base (Diluted with water for dipping): To taste

## Recipe
1. 1. Add salted water to the wheat flour and mix quickly until the mixture turns yellowish and forms small, crumbly grains.
2. 2. Once formed as described above, gather them close and knead the clumps into one ball.
3. 3. Wrap the dough in a plastic bag and press it down to a thickness of about two centimeters. Fold the dough and repeat this process about three times.
4. 4. Wrap it to prevent drying and let it rest for about 30 minutes to three hours.
5. 5. Put the dough, shaped into a ball by kneading it towards you, into a plastic bag and let it rest overnight.
6. 6. Press and stretch the dough into a circular shape using your palm. Roll the dough around a rolling pin, press and roll it from the center to both ends five to six times, then unfold it and repeat the process by changing directions. Fold it over once it becomes around three millimeters thick (or to your desired thickness).
7. 7. While generously dusting with flour, cut the dough to the same width as its thickness, which makes it appear like a folding screen.
8. 8. Boil water and add the noodles. Once they come to a boil, simmer for about 10 minutes, then rinse with running water.
9. 9. Rinse off any sliminess and plate.
10. 10. Prepare condiments such as chopped seaweed, tempura flakes, green onions, wasabi, etc., according to your desired taste.

## Provider Information
provider : Men no Machi (Town of Noodles) "Udon no Sato 'Tatebayashi'" Promotion Association

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