A Famous Ikaho Specialty with More Than 400 Years of History
A Legendary Station Bento from Annaka with More Than 180 Million Sold
A Local Soba Specialty Made with Haruna Mountain Spring Water and Traditional Buckwheat
Gunma: One of Japan’s Leading Konjac-Producing Regions
Kiryu’s Spectacularly Wide Local Noodles
A Traditional Local Dish That Represents Gunma
A Local Specialty That Spread Alongside Ota’s Postwar Industrial Development
Takasaki, the “City of Pasta” Shaped by Gunma’s Wheat Culture
A Flavorful Local Udon Shaped by Fine Wheat and Abundant Water
A Traditional Local Specialty from Kiryu, the Historic Textile Town
A Beloved Gunma Soul Food with a History Dating Back to the Edo Period
Fresh and Naturally Sweet Sweet Corn from Gunma
Flavorful Soba Noodles Nurtured in the Mountains of Gunma
Tender, Fine-Grained Beef Raised in the Foothills of Mount Akagi
A Local Rice Bowl Loved in Maebashi and Kiryu
Fragrant Myoga Grown in a Cool Mountain Village
A Local Ramen Specialty with Many Distinctive Flavors
A Nostalgic Local Snack That Is Quick to Make and Satisfying
A Local Food Culture Shaped by Gunma’s Meat Industry
A Hearty Local Soup Filled with Chewy Dumplings and Vegetables
A Beloved Local Monjayaki Born from Japan’s Dagashiya Snack-Shop Culture
Traditional Konjac Made from Fresh Konjac Tuber
Chewy Texture and a Smooth, Slippery Finish
A Local Croquette Made with Wild Boar from the Agatsuma Region
A Popular Japanese Pickle from Gunma with a Distinctively Crisp Texture
A Local Takasaki Specialty Filled with Melty Cheese
A Simple and Nostalgic Local Specialty Loved in Kiryu for Decades