Japan’s Top Three Must-Try Dishes: Ikaho’s Famous Mizusawa Udon

By MOOK Scenic Spots Zhang Yingying

 
Many people love traveling to Japan to indulge in its cuisine. Besides ramen, udon noodles also have a strong following. While many Taiwanese travelers are familiar with Sanuki udon, alongside Kagawa Prefecture’s Sanuki udon, the other two of Japan’s top three udon varieties include Akita Prefecture’s Inaniwa udon and Gunma Prefecture’s Mizusawa udon. Among them, Mizusawa udon from Gunma is made with the region’s high-quality water and wheat. With simple seasoning, it delivers an exceptional flavor and texture that is truly unforgettable.

Traveling to Gunma Prefecture is very convenient—just about an hour by Shinkansen from Tokyo. The prefecture is home to famous hot springs such as Ikaho Onsen, Kusatsu Onsen, and Yumata Onsen, which are picturesque year-round. With the development of tourism, many local experiences and attractions have become increasingly suitable for international visitors.

  

If you want to try Mizusawa udon in Gunma, head to Ozawa-ya near Ikaho Onsen. Ozawa-ya is also a popular spot among many local Japanese visitors. The spacious interior displays numerous works by renowned Japanese artist Tarō Okamoto. According to the shop owners, because Mr. Okamoto and the owner of Ozawa-ya were good friends, many of his artworks are exhibited inside, making it a delightful surprise in addition to enjoying delicious Mizusawa udon.

Ozawa-ya’s Mizusawa udon menu may seem simple, but the udon is served either cold (dipped style) or in a hot broth. The side dish is freshly fried mushroom tempura made with local ingredients—delicious and savory. The Mizusawa udon itself is springy, smooth, and chewy, and you can easily finish the whole bowl before you know it. They also sell semi-raw Mizusawa udon and dipping sauce on-site, along with beautifully crafted handwoven cloth that can be purchased together as an elegant souvenir.