故事

Farm to Fork Cuisine

Try Gunma’s delicious produce, from vegetables and succulent meat to fresh fruit

Farm to Fork Cuisine

最后更新: 2022 年 02 月 01 日

Gunma is an agricultural powerhouse. The region is blessed with diverse farming conditions, with cool mountains, fertile plains, abundant natural water sources, and more sunlight hours than most of Japan. Gunma is the country’s top producer of many vegetables, including cabbage, eggplants, shiitake mushrooms, and Shimonita negi leeks, and is well-known for its exceptional pork and beef, too.

Ideal growing conditions

Ideal growing conditions
Ideal growing conditions
Gourmet pork and beef

The region’s growers are committed to sustainable farming. Gunma has a certification system to reduce pesticides and chemical fertilizers, enhance food safety, and promote environmentally friendly agriculture. Organic farms are commonly seen, particularly in small towns like Kanra, near the historic castle town of Obata. Gunma’s cuisine highlights local vegetables such as cabbage, and meats, such as pork and beef.

群马绿野

kimg plan first-time
Gunma greens
Gunma greens

群马拥有山地、平原等多种地形,更有丰富的火山土壤,是日本数一数二的蔬菜生产大县。因其卷心菜产量居日本之冠,群马在当地享有“卷心菜王国”的美誉。位于浅间山山脚的嬬恋村是著名的卷心菜种植区之一,自夏入秋,长势喜人。邻近前桥的平原亦种植有卷心菜,其生长季节主要为冬季和春季。群马的卷心菜尤其适宜制作可口的汤、泡菜和火锅。位于群马西南方的下仁田种植有密密麻麻的下仁田韭葱,因紧致的口感与浓郁的风味而备受赞誉。烹煮时会带出其自身的甜味,也可用于烧烤、火锅和炖菜。

蒟蒻(菎蒻)取自魔芋类植物含淀粉的根茎(亦被称为象足山药或魔鬼之舌)制成,在全球健康饮食者中广受欢迎。它因富含可溶性纤维且几乎不含卡路里而闻名。群马是日本知名的蒟蒻产区,当地人创造了许多美味的蒟蒻吃法。蒟蒻拥有天然的胶状口感,尤其适合制作甜品和布丁,也可以用于制作寿喜烧等炖菜类料理中常会用到的魔芋粉丝。味噌田乐,一种烤魔芋串,上面淋上鲜味十足的味噌酱,是冬季大受欢迎的美味小食。到访蒟蒻公园,深入了解这一食物,品尝不同的风味,更可游览工厂。

Pick your own fruit

Kajitsu no Sato Harada Farm
Gunma specialties
Pick your own fruit

Gunma’s diverse climate is ideal for growing a wide variety of fruit, including some varieties that are only available in the region. Orchards and farms across Gunma offer fruit picking experiences and farm stands, where you can buy fruits and jams from the farmers. Kajitsu no Sato Harada Farm in Numata is one such orchard, offering cherries and peaches in summer, grapes, and apples from late summer through fall, and strawberries from winter into spring. Visitors can pick and eat as much as they like within a chosen time limit.

One of the highlights of visiting Gunma in winter and spring, is the chance to try Yayoihime strawberries. This delicious strawberry variety was developed in Gunma, and is renowned for its sweetness and high vitamin C content. Yayoihime strawberries grow across Gunma, from Numata in the north to Tatebayashi in the east, and produce delicious fruit right through spring.

Gourmet pork and beef

Gourmet pork and beef
Gourmet pork and beef
Gourmet pork and beef

Pigs are farmed throughout the prefecture, and Maebashi is known as the “City of Pork” for its pork production and cuisine, thanks to the vast plains, abundant fresh water, and mild climate. Most pork produced in Gunma is a mix of Landrace, Yorkshire, and Duroc breeds, to produce a variety known as Sangen pork. Pork dishes are especially popular during the summer when the high vitamin B1 content is believed to help prevent fatigue.
Joshu wagyu beef is sold across the world and prized for its delicate taste and texture. Wagyu from Gunma has fat highly integrated into the meat, which is attributed to the clear water sources in the region. The meat is ideal for dishes like shabu shabu and sukiyaki.

Dishes to try

Dishes to try
Joshu Numata Tonkatsu Highway

Gunma’s cuisine makes the most of its seasonal produce. Okkirikomi, a hearty stew, is a must-try in the colder months. Okkirikomi is a filling mix of noodles and seasonal vegetables in a soy- or miso-based soup. The wide wheat noodles in this dish are a product of Gunma’s extensive wheat production. High-quality wheat is also used in Mizusawa udon, a specialty of Ikaho Onsen, made with pure spring water.

Gunma’s famous cabbage features in dishes from hot pots and soups to pickles and salads. Thinly shredded cabbage is the ideal accompaniment to tonkatsu (fried pork cutlets) made with pork from Gunma.

Gunma’s take on sukiyaki, a hot pot-style stew, features thin slices of succulent Joshu wagyu beef, shirataki konnyaku noodles, shiitake mushrooms, and Shimonita negi leeks, all produced locally. You can eat local pork dishes all over the prefecture all year round, but a popular event for foodies is the T-1 Grand Prix cooking contest, held in January and February across Maebashi, when visitors can try many different pork dishes.


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