Regional food and famous sweets of Gunma

Konnyaku miso oden warms boiled triangles or rectangles of konnyaku on skewers and coats them with a sweet-savory sauce of miso, sugar, sake and...

Namaimo konnyaku is made by grating fresh konjac corm rather than relying only on dried refined powder. It tends to retain a rustic corm aroma, small...

Tabigarasu sandwiches smooth milk cream between two thin, crisp, round mineral-spring senbei embossed with a pattern. It was created in Maebashi...

Tansan manju wraps bean paste in a local-wheat dough raised with baking soda and then steams it. Tansan refers to sodium bicarbonate, not a carbonated...

Yaki manju threads steamed, yeast- or koji-fermented wheat buns onto a long skewer, repeatedly brushes them with sweet-salty red-miso sauce, and...

Isobe senbei uses Isobe Onsen mineral water with wheat flour and sugar to make a thin, crisp and gently sweet hot-spring souvenir in Annaka, Gunma.

Kiryu sauce katsudon places freshly fried, often thin tenderloin cutlets dipped in a sweet sauce directly on rice, without cabbage.

Koshine-jiru is a hearty miso soup named from the first syllables of konnyaku, shiitake and negi, three products of the Tomioka-Kanra area. Pork...

Mizusawa udon is made from wheat flour, water, and salt and is known for pale translucence, a smooth surface, and firm chew. Cold noodles with soy or...

Okkirikomi is a Gunma household dish in which wide wheat noodles are simmered directly in a pot with vegetables such as daikon, carrot, taro, shiitake...