Mizusawa Udon is a traditional handmade udon noodle dish that has been passed down for more than 400 years in the Mizusawa area of Ikaho, Shibukawa City, Gunma Prefecture. Along with Inaniwa Udon from Akita Prefecture and Sanuki Udon from Kagawa Prefecture, it is widely recognized as one of the “Three Great Udon” varieties of Japan.
With a history said to span more than four centuries, Mizusawa Udon developed alongside the visitors who came to Ikaho Onsen for hot-spring療養 and those who traveled to worship at Mizusawa Kannon. Today, it is one of the most popular local specialties to enjoy when sightseeing around Ikaho Onsen.
Mizusawa Udon is particularly appreciated for its bright white, glossy noodles, smooth texture, and firm bite. Made from simple ingredients and carefully prepared using traditional techniques, the noodles offer a distinctive taste that has been preserved over generations.
Mizusawa Udon is traditionally made from three simple ingredients: wheat flour, salt, and water. The clear spring water from Mount Mizusawa is also said to have played an important role in the local tradition of making these noodles.
The noodles are slightly thicker than some other Japanese noodle varieties and have a beautiful white, glossy appearance. Their smooth surface creates a pleasantly slippery texture, while chewing brings out the subtle flavor of the wheat. They also have a satisfying firmness that gives Mizusawa Udon its distinctive character.
Mizusawa Udon is often served as chilled zaru udon, allowing diners to fully appreciate the flavor and texture of the noodles themselves.
The dipping sauces vary from restaurant to restaurant. Popular choices include an aromatic soy sauce-based dipping sauce and a rich, fragrant sesame sauce.
Dipping the noodles into the sauce brings out their smooth texture and subtle wheat flavor. The simple preparation allows the quality of the handmade noodles to take center stage.
There are several stories concerning the origins of Mizusawa Udon. One traditional account dates its beginnings to the time of Empress Suiko during the Asuka period, when a Buddhist monk known as Enkan Sojo, who had come to Japan from Goguryeo, is said to have been involved in the founding of Mizusawa-dera Temple and introduced a method of making udon.
Later, around 1576, handmade udon made with locally grown wheat and spring water is said to have been served to visitors coming to Ikaho Onsen and worshippers visiting Mizusawa Kannon. This tradition is considered one of the origins of the Mizusawa Udon enjoyed today.
During the Edo period, Mizusawa-dera became the 16th temple on the Bando 33 Kannon Pilgrimage, attracting increasing numbers of worshippers. Udon restaurants gradually appeared around the temple gate to serve these visitors, and Mizusawa Udon became established as a local specialty.
One of the best places to experience Mizusawa Udon is Mizusawa Udon Street. The approximately 1.5-kilometer road leading from the approach to Mizusawa Kannon is lined with more than a dozen udon restaurants.
Each restaurant has its own approach to noodle-making and dipping sauces, so the flavor and texture can vary considerably even though they all serve Mizusawa Udon. Many are long-established restaurants that continue to preserve traditional handmade techniques.
Trying Mizusawa Udon at several different restaurants and comparing the noodles and dipping sauces is one of the pleasures of exploring this famous local food street.
Mizusawa Udon Street is home to many restaurants that have preserved the traditional flavor of this local specialty for generations. Some of the better-known establishments include:
Yamamotoya — 181 Mizusawa, Ikaho, Shibukawa City
Tamaruya — 206-1 Mizusawa, Ikaho, Shibukawa City
Shimizuya — 204 Mizusawa, Ikaho, Shibukawa City
Sanshoya — 221 Mizusawa, Ikaho, Shibukawa City
Osawaya — First and Second Locations
Matsushimaya — 195-2 Mizusawa, Ikaho, Shibukawa City
Tanji-tei — 192 Mizusawa, Ikaho, Shibukawa City
Yamagen — 192 Mizusawa, Ikaho, Shibukawa City
Mizusawatei — 233-8 Mizusawa, Ikaho, Shibukawa City
Suikouen — 112-5 Mizusawa, Ikaho, Shibukawa City
Iwatoya — 112-7 Mizusawa, Ikaho, Shibukawa City
Mizusawa Manyotei — 48-4 Mizusawa, Ikaho, Shibukawa City
These restaurants each place importance on traditional Mizusawa Udon-making techniques while adding their own individual character. Differences can be found in noodle thickness and texture, dipping sauce, and side dishes, making it worthwhile to choose a restaurant according to your personal taste.
The history of Mizusawa Udon cannot be separated from Gotokuzan Mizusawa-dera Temple, a Buddhist temple belonging to the Tendai school. The temple is commonly known as Mizusawa Kannon and is famous as the 16th temple on the Bando 33 Kannon Pilgrimage.
The temple’s principal image is the Eleven-Headed Thousand-Armed Kannon, which has attracted worshippers for centuries. The grounds include historic structures such as the Kannon Hall, designated an Important Cultural Property of Gunma Prefecture, as well as the Niomon Gate and a two-story hexagonal pagoda.
Large old trees can also be found within the temple grounds, including the Kannon Cedar, which is said to be approximately 700 years old. After visiting Mizusawa Kannon, stopping at one of the udon restaurants near the temple gate is a popular way to experience the local culture.
Mizusawa Udon is an ideal local specialty to combine with sightseeing in Ikaho Onsen. After exploring the hot-spring town, walking along the famous stone steps, or visiting Ikaho Shrine, visitors can continue to Mizusawa Udon Street for a traditional meal.
A day combining a relaxing hot-spring experience, a visit to historic Mizusawa-dera Temple, and a bowl of traditional udon allows travelers to experience Ikaho’s history, culture, and food in one journey.
Mizusawa Udon is one of Gunma Prefecture’s signature traditional dishes, with a history said to extend back more than 400 years. Its glossy white noodles, smooth texture, and satisfying firmness are major attractions, while its close connections with Mizusawa-dera Temple and Ikaho Onsen add an important cultural dimension.
When visiting Gunma or Ikaho Onsen, be sure to explore Mizusawa Udon Street and try this historic local specialty. Comparing the different restaurants and their unique noodles and dipping sauces is a delicious way to experience the food culture that has been passed down in the Ikaho area for generations.