Culinary Specialties

• Tsukemono, means "pickled things" are the small accompaniments generally eaten with rice, with drinks or as garnish of several dishes, in particular in the gastronomic cuisine "Kaiseki". 

• The mizuwara udon, is a type of udon very common in Gunma. Prepared with the ingredients originating only from Gunma, the mizuwara udon is one of the most eaten dishes in the region.
  

• The konnyaku (Konjac) : is a geratinous paste made by water and konjac flour and it has very low calories, so that it is very appreciated for the diet. 

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