About three hundred years ago, in the middle of the Edo period, hand-cut udon shops began in this town at two places. One was the ferry landing on the Tone river. The other was the gate of Sogan temple at Fudooka, where they fed the people who had come to worship.

The dough gets twice the usual work. Treading and resting, both of them doubled against ordinary practice, which is what produces the firmness in it and the way it goes down the throat.

The thickness changes with the season, thin in summer, flat and wide like himokawa in winter. It is usually washed in cold water after boiling and eaten with a light, cold dipping broth rather than a heavy one.

The town also has an udon day, and the reason it falls where it does is worth telling. A letter of thanks from the lord of Tatebayashi is preserved at Sogan temple, sent after he was given a gift of the local udon flour. It is dated the twenty-fifth of June. The city passed an ordinance making that the town's udon day, which is a rare thing for a municipality to legislate, and it is registered with the national anniversary association. A date on a thank-you note is now written into local law.