群馬県·郷土料理
Okkirikomi
The aroma of miso and soy sauce rises from a large pot along with the steam. When you slurp the wide noodles, a chewy texture and a broth infused with the savory flavor of vegetables spread through your mouth. It is a bowl that warms even your heart on a cold day. Okkirikomi is a local Gunma dish where wide, fresh noodles—made without adding salt—are simmered directly with vegetables without being pre-boiled. It is said to have derived its name from the process of rolling the dough on a rolling pin and making 'kirikomi' (cuts) with a knife. In Gunma, where dry winds blow and conditions are suitable for wheat cultivation, it has been enjoyed as a daily staple since the mid-Edo period when stone mills became widespread. It is known as 'Houtou' in northern regions and 'Niboto' in eastern regions. In 2014, it was designated as a Prefectural Intangible Folk Cultural Property. It is a taste of home nurtured by a culture of flour-based cuisine.
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