FOOD

Gunma brand beef

FOR YOUR
AMAZING TRIP
AND HEALTH

Delicious local cuisine is an important part of an enjoyable trip. And just as the saying goes, "A balanced diet leads to a healthy body," food plays a vital role in health. Gunma Prefecture is blessed with natural bounty and is home to many producers who take great pride in creating safe, quality products.

QUALITY SEASONAL VEGETABLES
AND FRUITS

Blessed with fertile land with large differences in elevation and lots of sunshine, Gunma produces a large variety of agricultural products that make the most of this geography. Fruits such as apples, pears, grapes, strawberries, cherries, and peaches are grown, and there are many fruit orchards open for tourism within the prefecture where guests can have fun picking fruit each season.

  • YAYOIHIME

    Yayoihime is Gunma Prefectures original strawberry that took over 10 years to develop.
    This strawberry is large and very red with robust aromas and strong sweetness. Other strawberry varieties loose quality in their flavor after March, but Yayoihime typically can be enjoyed from December through May.

  • KONJAC

    Since konjac has almost no calories and is packed with dietary fiber, it is seen worldwide as a health food. In Gunma, the production of konjac potatoes, the ingredient from which konjac is made, makes up 80% of production within Japan. In addition to boiling konjac and eating it with miso or cutting it into thin shirataki noodles, it can also be used as noodles for ramen or pasta.

LOCAL BRAND BEEF AND PORK

Gunma Prefecture is home to a large variety of beef and pork brands that diligently raise animals amidst the natural beauty of the prefecture surrounding the Tone River that's bursting with plentiful water resources and greenery. Beef and pork raised on a unique feed that fits the climate and using expert fattening techniques have achieved praise for delivering quality and flavor that are at the top levels within the country.

  • SUKIYAKI

    If you would like to try the amazing beef and vegetables of Gunma on a single plate, look no further than sukiyaki.
    All the best ingredients for sukiyaki can be found in Gunma. Get your fill of traditional Japanese cuisine made with ingredients from the prefecture.

  • TONKATSU
    &
    KATSUDON

    Tonkatsu, or pork cutlet, made from a fried and breaded, thick cut of pork is a popular dish in Gunma. Numata City in northern Gunma has many tonkatsu restaurants and is called the Joshu Numata Tonkatsu Highway. In Shimonita in the west, the popular katsudon, or pork cutlet bowl, features a soy sauce based sauce, while Kiryu in the east has a popular katsudon where the cutlet is soaked in sauce. Every area has a different flavor, making trying each a delight.

A VARIETY OF NOODLES

Wheat production in Gunma is among the highest in Japan. Local gourmet dishes throughout the prefecture feature a wide variety of noodles. Okkirikomi, udon, himokawa, pasta, yakisoba…you're sure to find a type of noodle to love.

  • OKKIRIKOMI

    Okkirikomi is a local Gunma dish made from a wide noodle, seasonal vegetables, and mushrooms all stewed together in a soy sauce or miso-based soup. Enjoy the homecooked flavors of Gunma.

  • MIZUSAWA UDON

    Mizusawa udon noodles are one of the three famous udon noodles of Japan along with Sanuki udon (Kagawa Prefecture) and Inaniwa udon (Akita Prefecture).
    Made from nothing but pure water, high-quality wheat, and select salt, they are relatively thick and partially clear with unique qualities.
    Typically, they are eaten dipped in a cold soup. This excellent dish is only available at the many restaurants that line the Mizusawa udon street near Ikaho Onsen.

ENJOY THE FEATURES OF
THE LAND THROUGH LOCAL SAKE

The pure waters and bountiful natural features of Gunma provide excellent places throughout the prefecture for breweries to create unique sake. Come and take part in the nature of Gunma and the passion of the makers of its breweries.

  • MAIKAZE

    The perfect climate, clear water, white rice, and yeast are all required for making delicious sake. Breweries within Gunma created the sake Maikaze by developing the yeast necessary for brewing sake and using the rice that's just right for it, called Maikaze. Even though each brewery is using the same rice and yeast, they each bring out different flavors.

  • SAKE BREWERY TOUR

    This tour allows visitors to witness the production of sake at breweries throughout Gunma. Taste testing after the tour is one of its benefits.

GINHIKARI

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Ginhikari, the highest quality rainbow trout, was produced by Gunma Prefecture over 10 years and takes three years to mature compared to the two years of typical rainbow trout. It also has a higher percentage of healthy nutrients, higher protein, and less fat than normal rainbow trout. Its bright salmon-pink meat is delicate, firm, and rich in flavor. Because its production is limited, you'll only find this superb item in restaurants and inns within Gunma.

YAKIMANJU

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Yakimanju is the local food of Gunma which has been known for producing wheat for a long time. The raw yakimanju buns are placed on bamboo skewers, seared over charcoal, and then brushed with a sweet-and-salty sauce while cooked. The freshly cooked, piping-hot buns offer a light texture, while the aromas of the rich miso sauce are sure to have you hooked.