These thick wheat-flour noodles feature a springy texture but go down very smoothly when swallowed. They can be eaten hot or cold—just like soba, Japan’s other famous noodles, made from buckwheat. Each shop offers its own selection of toppings; common toppings include tempura and fried tofu.
Takasaki Plum & Pork Udon
In the city of Takasaki, where wheat flour has become a staple, this original udon creation has become quite popular. Featuring local udon, pork, and plums, this tasty dish (ask for “Takasaki Ume Buta Udon”) is available at two shops in the city.
Okirikomi is a local noodle specialty available in and around the city of Takasaki and the town of Minakami. The noodles are thicker but similar to udon; the dishes are prepared by cooking the noodles together with seasonal vegetables and mushrooms, all in the same pot. Popular flavorings include soy sauce and miso. Gunma Prefecture is famous for its wheat production; taste this traditional okirikomi and you will see why.