Japanese Cuisine in Gunma
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What to Eat in Kusatsu Onsen
- In Japan, a trip to a traditional onsen town is never simply about taking a dip in the hot springs—a trip to Kusatsu is not complete without sampling some of the local treats. At Kusatsu, one can find the usual resort town suspects and uniquely local delicacies. The surrounding hills and agricultural land provide the raw materials to the culinary craftspeople that have set up shop in the streets around the hot springs. Manju Manju The humble manju, originally an import from China, although seven centuries have gone by since the snack was domesticated, comes in many shapes and sizes but usually hides a sweet filling inside a soft dome composed of some combination of wheat flour, rice flour or buckwheat. In Kusatsu, the local onsen manju comes in various makes and models but with one common ingredient: mineral-rich waters from Mount Kusatsu-Shirane, either in the form of the steam used to cook the manju or added directly to the flour. Manju Although a multicolored assortment of manju is available, with fillings like chestnut and green pea paste, one of the favorites in Kusatsu is a manju with brown sugar steamed into its pillowy jacket and a filling of red bean paste. The dank steamy sweetness of these manju makes them the perfect mid-afternoon pick-me-up when enjoyed with a hot cup of tea. But there is another indefinable or perhaps even theoretical pleasure: these onsen manju are distinctly of the place, enriched with minerals leached from the surrounding mountain by subterranean streams... Yakitori Yakitori In the sometimes lengthy queues in front of Shizuka Yakitori, the smell of onsen water from the Yubatake, the hot water field, mixes with the aroma of charcoal and incinerating chicken fat. The shop goes with the classics: every part of the chicken (wings, liver, gizzard, etc. and tender chicken meatballs), skewered and grilled over charcoal. Yakitori Shizuka do most of their business as takeout. While the shop is open (from 3pm to around 9pm, but they do close earlier when they run out of the day’s ingredients), there is often a lineup, but there is also the option of trying for one of the few seats at the counter inside. Onsen tamago Onsen tamago Nowadays, most supermarkets stock a runny onsen tamago but it’s a rare treat to eat it at an actual hot spring. The onsen tamago is something like primitive sous-vide cooking: the temperature of the hot spring is just right to cook an egg with a barely-set white and a perfectly warm and creamy yolk. After enough time in the onsen, the baskets are raised, and the eggs can be served in a custardy mess solo in a bowl with a drizzle of soy or dashi, or laid over some of the local soba. Soba noodles Soba noodles Buckwheat, soba's main ingredient, grows best at cooler, loftier elevations like those in the highlands of Gunma Prefecture. The soba also provides a canvas for local produce, cast in airy golden brown tempura batter. The perfect time to visit the hot springs, mid-Autumn, coincides with the maitake season, and the soba shops of Kusatsu serve the mushroom alongside soba in a number of ways. ©NAVITIME JAPAN. Travel Info Check out our travel tips to make your trip better!
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日曜日の夕方18時頃に娘と2人で訪問しました。 信号渡ってすぐの駐車場に車を停めての訪問です。 近くに4ヶ所ほど駐車場がある様です。 待つ事なく、すぐに座る事が出来ました。 ソースカツ丼(6個) ソースカツ丼(ロース) を注文。限定15食の厚切りソースカツ丼は売り切れていました。 10分程度して着丼。 私も娘も普通のソースカツ丼が美味しいとの結論。 次は別のお店にも行ってみたいです。 ご馳走...
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Gunma prefecture is synonymous with onsen. Natural hot spring water sources throughout the prefecture have given rise to a series of small onsen towns, each set among luscious mountains. At Kusatsu, Ikaho, and Minakami, traditional indoor and outdoor bathing experiences are served hand in hand with irresistible onsen-themed food, including steam-cooked eggs and custard pudding.
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