群馬県·ご当地グルメ
Takasaki Udon
Take a sip of these white, glossy noodles, chilled to perfection. They feature a smooth texture and a firm bite. You can truly appreciate their true strength when enjoyed as a simple mori-udon (cold udon). Winter in Gunma is characterized by the 'Joshu Karakkaze'—a very dry wind. This climate is ideal for wheat cultivation, and since ancient times, wheat has been grown through double-cropping. It is said that farmers also had a custom of welcoming guests with udon. Born from this wheat culture of Takasaki, 'Takasaki Udon' is said to have been developed by JA Takasaki using 'Kinu-no-nami,' a wheat variety created by the Gunma Prefectural Experimental Station. The noodles are slightly thin, with a smooth, white texture that defines their character. A bowl of local blessings, nurtured by the land of dry winds and wheat.
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