故事

Farm to Fork Cuisine

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

Farm to Fork Cuisine

最後更新: 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.

群馬綠野

kimg plan first-time
Gunma greens
Gunma greens

群馬擁有山地、平原等地形,更有豐富的火山土壤,是日本數一數二的蔬菜供應地區之一。群馬因其高麗菜產量在日本最多,在國內享有「高麗菜王國」的美譽。位於淺間山山腳的嬬戀村是著名的高麗菜種植地區之一,其農作物在夏秋兩季生長旺盛。鄰近前橋的平原亦有種植高麗菜,生長季節主要為冬季和春季。群馬的高麗菜尤其適合製作美味的湯、泡菜和火鍋。位於群馬西南方的下仁田種滿了厚實的下仁田蔥,因緊致的口感與濃郁的風味而備受讚譽。烹飪時會帶出蔥的甜味,也可用於燒烤、火鍋和燉菜料理。

蒟蒻(魔芋)採用魔芋類植物含澱粉的根莖(亦被稱為象腳薯或魔鬼之舌)製作而成,在全球崇尚健康飲食者中廣受歡迎。它因擁有高含量的可溶性纖維,以及幾乎不含卡路里而聞名。群馬是日本知名的蒟蒻供應地區,當地人想出了多種蒟蒻的吃法:由於蒟蒻擁有天然的果凍口感,尤其適合製作甜品和布丁,也可以用於製作魔芋絲,在壽喜燒等燉菜類料理中常會用到。味噌田樂,即一種烤蒟蒻串,上面淋有鮮味十足的味噌醬,是冬季廣受歡迎的美味小吃。到訪蒟蒻公園,瞭解更多關於蒟蒻的資訊,品嚐不同且多樣風味的蒟蒻,更可遊覽蒟蒻工廠。

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.


相關故事與指南

相關景點

首頁 探索 故事與指南 Farm to Fork Cuisine
×

Please confirm your information before sending:

Company name: FunkyCorp

Your name: Taro Gunma

Email:

Tel: 080-555-5555

Message:
30 words dolor sit amet, consectetur adipiscing elit. Integer arcu sem, gravida quis nibh eget, luctus tempor tortor. Aenean placerat laoreet lorem, sit amet commodo quam pellentesque id. Quisque ornare malesuada neque id consequat. Nunc blandit sit amet sapien eget vestibulum. Curabitur ultricies ullamcorper ornare. Aenean quis ultricies felis. Donec.

×

Success!

Your message has been sent. We will reply to your inquiry shor tly.

×

Error!

Your message has not been sent. Please try again at a later time.

返回頂部