Mizusawa Udon — Gunma's Springwater Noodle (水沢うどん)

Mizusawa district, Ikaho Onsen area, Gunma Prefecture, Japan. The udon tradition developed alongside the Ikaho hot spring resort culture and is documented from at least the Edo period. The Mizusawa-dera Buddhist temple's proximity created the initial pilgrimage-food context.

Mizusawa udon from Gunma Prefecture (specifically the Mizusawa area near Ikaho Onsen) is one of Japan's three great udon styles alongside Sanuki and Inaniwa. Made with the pure springwater from Mizusawa's mountains and using only wheat flour, salt, and that specific water — no added kansui, no egg — Mizusawa udon has a distinctive translucent quality, a firm but gentle chew, and a smooth, silky surface. Historically, Mizusawa udon was produced by the tofu shops of the area (the same springwater was used for both) and served to visitors to the nearby Mizusawa-dera temple and Ikaho Onsen.

Mizusawa udon's flavour is the noodle itself — the clean, mild wheat character and smooth, silky texture are the primary experience. The cold tsuyu's sesame richness or standard soy-dashi balance provides all the flavour contrast. The water's softness produces a noodle that is slightly sweeter and more delicate than hard-water versions. This is noodle purity — the goal is to taste the wheat and the craft, not the seasoning.