5 Photogenic Gourmet and Souvenir Picks in Gunma

Gunma isn't just about hot springs! Right now, the prefecture is quietly gaining serious attention among food photographers and Instagrammers for its visually stunning gourmet food and sweets. Here are five standout picks—beautiful enough to make you do a double-take—along with photography tips to capture them at their best.

① Kusatsu Onsen Manju Street Food — Around Yubatake (Hot Spring Source)

Snap a photo of an onsen manju with Kusatsu Onsen's symbol, the "Yubatake," in the background. The contrast between the fantastical backdrop of drifting white steam and the glossy dark-brown manju is picture-perfect. The overhead shot of placing the manju on the stone pavement of the Yubatake is also a talking point!

• Photography tip: Aim for the time of day when the Yubatake is lit up at dusk for a fantastical atmosphere.
• Best time: After sunset to nighttime (18:00–20:00); from autumn through winter the steam grows denser for an even more ethereal effect.
• Access: About 25 minutes by bus from JR Naganohara-Kusatsuguchi Station

The scent of sulfur rising from the Yubatake, and the sound of the hot water flowing through the wooden flumes. Bringing the hand holding the manju into the frame creates distance from the background steam, adding depth. Splitting a freshly steamed one in half sends up white steam, which stands out most sharply with dark stone pavement as the background.

② Silk Soft Ice Cream at Tomioka Silk Mill — Tomioka City

Silk-infused soft serve ice cream available right next to the World Heritage Tomioka Silk Mill features a characteristically smooth sheen. With the Meiji-era red brick buildings in the background, you get a shot full of vintage atmosphere. The contrast between the soft serve's white and the red brick is striking.

• Photography tip: Shoot vertically along the building's columns or wall to evoke the World Heritage atmosphere.
• Best time: Morning in good light; in spring, cherry blossoms + red brick + soft serve is the ultimate trio for Instagram.
• Access: About 15 minutes on foot from Joshin Electric Railway Joshu-Tomioka Station

The soft serve is a race against melting. Take your first shot within 30 seconds of receiving it. Standing where the brick's joints run diagonally puts natural lines in the background, tightening the composition.

③ Gunma's Soul Food: Yaki-manju — Maebashi City and Other Areas throughout the Prefecture

Soft, white manju skewered and generously coated with a rich, sweet miso glaze, then grilled to a fragrant finish — this is "yaki-manju," a soul food loved by Gunma residents of all ages. Its roots lie in sake manju; the story goes that in farming villages, cooled sake manju was reheated and eaten with miso. It is said to have been commercialized in its current form in the late Edo period, and in Reiwa 3 (2021) it was certified as one of the Agency for Cultural Affairs' "100-Year Foods." Maebashi's "Harashimaya Sohonke," known as one of the prefecture's leading establishments, is committed to a secret miso glaze made with red miso and granulated sugar, and to a traditional dough leavened by fermenting wheat with koji spores (Maebashi Tourism Convention Association official website).

• Instagram-worthy point: The four manju lined up on a skewer, the amber sheen of the miso glaze, and the gradation of scorched patches
• Photography tip: Right after the glaze is applied is the moment the sheen is strongest. Positioning the red glow of the charcoal grill in the background and shooting from a slightly backlit angle captures both the steam and the gloss at once.
• Sensory note: The savory aroma of scorching miso and the sound of the glaze crackling in the heat. Locals eat it piping hot.
• Souvenir: Vacuum-packed products with glaze are also available to enjoy at home.

④ Mizusawa Udon — One of Japan's Three Great Udons — Mizusawa, Shibukawa City

Mizusawa in Shibukawa City, close to Ikaho Onsen, is the home of Mizusawa udon, counted alongside Akita's Inaniwa udon and Kagawa's Sanuki udon as one of "Japan's Three Great Udons." Made with carefully selected wheat, kneaded diligently with only pure water and salt, the noodles are prized for their translucent sheen and smooth texture. Its history is ancient: it is said that the Korean-born monk Ekan Sojo, who contributed to the founding of Mizusawa-ji Temple during the reign of Empress Suiko (592–628 CE), passed on the udon-making technique, and that handmade udon using locally grown Joshu wheat and spring water from Mt. Mizusawa was served to pilgrims at Mizusawa Kannon — this is considered the origin of Mizusawa udon (Shibukawa City official website).

• Instagram-worthy point: White noodles piled on a bamboo colander glow translucently in the light. The contrast with the dark colander and the color of the bamboo is a beautiful bowlful.
• Photography tip: Lift the noodles slightly with chopsticks and shoot with window light filtering through them — this captures the translucency directly. A horizontal-to-45-degree angle from the side is ideal.
• Best season: Enjoyable year-round, but in early summer with lush greenery and during the foliage season, the approach to Mizusawa Kannon adds a pictorial quality.
• Access: Shops are clustered along the "Mizusawa Udon Kaido" near Mizusawa Kannon. About 10 minutes by car from Ikaho Onsen.

Three Tips for Photographing Gunma's Food Beautifully

1. Aim for "sheen" right after glazing or grilling: Whether the miso glaze on yaki-manju or the skin of onsen manju, the gloss fades over time. The golden rule is to take a shot the moment it arrives. 2. Steam shows best against a dark background: The Yubatake at Kusatsu, the charcoal grill, the restaurant's prep area — the darker the background, the more the white steam stands out. Conversely, against a bright sky, steam disappears entirely. 3. Include one element unique to Gunma in the background: The Yubatake's wooden flumes, the red brick of Tomioka Silk Mill, the approach to Mizusawa Kannon. Placing just one local landmark behind your subject creates a photo that tells the viewer "where this was eaten."

📷 Your photography companion: The key to Instagram-worthy food shots in Gunma is the "uniqueness of the background"! Hot spring steam, World Heritage brickwork... make the most of the backdrop unique to each place and aim for your own one-of-a-kind shot. Just be sure to ask permission before photographing shop displays or the shop staff.

Practical Information for Your Visit

• Opening hours and closing days: The manju shops and souvenir stores around the Yubatake generally open from morning until early evening, and closing days differ from shop to shop. The Tomioka Silk Mill has fixed viewing hours and closing days, so be sure to check its official website.
• Budget and price guide: Onsen manju start from around 100 yen each and soft-serve ice cream costs around 400 yen. A separate admission fee is required to tour the Tomioka Silk Mill.
• Access: Kusatsu Onsen is about 25 minutes by bus from Naganohara-Kusatsuguchi Station on the JR Agatsuma Line. The Tomioka Silk Mill is about a 15-minute walk from Joshu-Tomioka Station on the Joshin Electric Railway.
• Parking: In Kusatsu use the paid parking lots around the Yubatake, and in Tomioka use the municipal parking lot. They fill up early on weekends and during consecutive holidays.
• Photography rules: Do not photograph the goods on display, shop owners or staff without permission. If you wish to take a picture, always ask first. Refrain from setting up a tripod around the Yubatake or in front of shops, as it obstructs people passing by. The Tomioka Silk Mill has its own rules on photography within the grounds (areas where photography is prohibited, tripods, whether commercial use is allowed and so on), so follow the posted notices and the instructions of the staff.
• Points to note: The water of the Yubatake is extremely hot. Do not lean out over the railings or touch the water. In winter, wear shoes suited to frozen and snow-covered surfaces.

Note: Tsumagoi Ranch is currently closed for business and is therefore not featured in this article. Akagi Nature Park is also located in Akagi-machi, Shibukawa City rather than in Maebashi City, and its opening season and closing days change with the seasons.

(Sources: official website of Akagi Nature Park, akagishizenen.jp, and the official websites of the other facilities)