🍜 Oosawaya First Store

Founded in 1970, in the 45th year of the Showa era, from a small shop of about 30 tsubo, the renowned "Mizusawa Udon" restaurant, Ohsawaya, now has four branches in Gunma Prefecture. To achieve the udon's transparency, chewiness, and smooth texture, the dough must be kneaded and rested repeatedly, taking two days to complete. The ingredients are simply flour and salt. Every morning, a broth is simmered slowly using small dried fish, kelp, and bonito flakes, combined with a white stock and a secret seasoning called "kaeshi" (a mixture of soy sauce, sugar, and mirin, in Japanese: かえし), creating a rich taste that concentrates the flavors of the ingredients. To savor the deliciousness of Ohsawaya's udon, the first recommendation is the "Takebako Udon." It is suggested to dip the noodles generously into the flavorful and rich sauce. However, the noodles themselves have a distinct taste and can also be enjoyed without dipping. Additionally, the "Goma Zuke Udon," which uses aromatic golden sesame, and the "Maitake Tempura," made with thick and flavorful maitake mushrooms, are also very popular among customers. Furthermore, the menu offers a variety of single dishes such as "Miso Oden" and the limited "Soft Dumplings," which are worth trying alongside the noodles.

The long-established "Mizusawa Udon" has multiple branches in Gunma Prefecture. The delicious udon noodles, known for their transparency, high chewiness, and smooth texture, are truly captivating. The sauce, carefully made every morning, allows you to savor the concentrated flavors of the ingredients. There are also a variety of a la carte dishes, including tempura and miso oden.