
Try these dishes while you are here.
Order the first one and work down the list.

We recommend ordering this one first.
Thick chewy udon eaten cold with a dipping sauce, near Ikaho.

Plain steamed buns on a skewer, painted with sweet miso and grilled until it chars. Sold at festivals.
Most of Japan’s konnyaku is made here. Almost no calories, and a texture nothing else has.

Steamed bean-paste buns sold hot in the hot-spring towns. Eat one on the stone steps at Ikaho.
Small shops, no English sign outside, and worth the walk.
Cold udon served plain with a dipping sauce, on a road above the hot-spring town where thirteen shops sell the same dish. If this one has a queue, walk to the next.
Four plain steamed buns on a skewer, painted with sweet miso and grilled until the edges char. No filling inside. 240 yen a skewer.
Sold at Yokokawa station since 1958, when trains stopped here to add a second engine for the pass. The pot is real ceramic and people take it home.
Gunma grows most of Japan's konnyaku — a firm grey jelly made from a root, with almost no calories. You can watch it being made, then eat a dozen dishes of it for nothing.
Ikaho's spring water runs brown with iron, and in 1910 this shop coloured a bun to match it. Every hot spring town in Japan now sells a version. It stands where the stone steps end.
Kiryu was a weaving town. Its noodle, himokawa, is rolled out flat and wide instead of round, and comes to the table looking more like a sheet than a strand.
Kusatsu is a hot-spring town built around a channel of steaming water. This shop serves buckwheat noodles, and finishes the meal with sweet soba dumplings.
Horumon-age sounds like offal, but it is not. A butcher near the silk mill splits fish cake, batters it, fries it and dips it in sauce.
Numata spreads sweet miso on a soft bread roll. The shop opens at seven and closes only on New Year Day.
Ota is a town of yakisoba shops, and the city says each one differs — thick or thin noodles, sweet or salty sauce. This shop closes once it sells out.