New craft beer made from Japanese udon noodles celebrates centuries of Mizusawa food culture
Noodles loved by hot spring fans and temple pilgrims become a very unique brew. Like with all Japanese noodles, you don’t cut udon when eating it. You simply pick up a mouthful of noodles with your chopsticks, take a bite, and slurp up the rest. However, udon does get cut during the production process, so […]
For centuries, Mizusawa, a district of Shibukawa in Gunma Prefecture, has been known for its udon noodles and the hot springs at Ikaho Onsen. Mizusawa udon noodles, made with wheat and pure water from nearby mountains, have been enjoyed by temple pilgrims and hot spring visitors alike. With the help of sustainable design company Odoriji, the Shibukawa Ikaho Onsen Tourism Association created Mizusawa 15 Udon Ale, a craft beer that celebrates the region's food culture.
To make the beer, the noodle scraps from udon production are crushed and placed in hot water with malt enzymes, which convert the starches into sugars for fermentation. The resulting 5-percent ABV ale has a gentle sweetness with a fruity finish and is best paired with udon noodles and tempura. The "15" in Mizusawa 15 Udon Ale refers to Route 15, the road leading to Mizusawa Kanon Temple, which is filled with udon restaurants and known as "Mizusawa Udon Street."
Odoriji is selling the beer in limited quantities through its online shop and at select restaurants in Mizusawa and Ikaho.
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