Mizusawa Udon Street

Near Ikaho Onsen, a stretch of road lined with udon shops has served Mizusawa udon for over 400 years, one of Japan's three most celebrated udon styles. The noodles are made from local wheat and spring water, hand-pulled to a translucent thinness, then served chilled with sesame or soy dipping sauce. Shops like Osawaya and Tamaruya have multi-generational family recipes that differ subtly in kneading technique.