Mizusawa Udon: One of Japan's Three Great Udon Styles

Mizusawa udon, from the area near Ikaho Onsen in Gunma, is commonly named alongside Kagawa's Sanuki udon and Akita's Inaniwa udon as one of Japan's three great regional udon styles. The noodles are known for a glossy, slightly translucent look and a firm, springy bite, traditionally made using local spring water and left to rest overnight before cutting, which develops the gluten structure that gives them their chew.

Mizusawa udon is almost always served cold as zaru udon, piled on a bamboo tray and dipped into a chilled sauce, commonly sesame-based or soy-dashi, rather than eaten in hot broth. The approach to Mizusawa Kannon temple has been associated with udon shops for generations, making a temple visit and a noodle meal a natural pairing for travelers heading up to Ikaho. Because it's a cold dish, it's especially popular in warmer months, though generally available year-round.