Regional cuisine of Nagano region
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Anyouji Ramen
Anyouji Ramen (安養寺ラーメン, Anyouji ramen) is a specialty ramen from Saku City in Nagano Prefecture, made with “Anyouji Miso.” This traditional miso has i...
Ramen
Ramen (ローメン, Rōmen) is a unique local specialty from Ina City in Nagano Prefecture. This distinctive dish features thick, steamed Chinese-style noodles s...
Sanzoku-yaki
Sanzoku-yaki is a beloved local dish from central Nagano, particularly Shiojiri and Matsumoto. Chicken thighs are marinated in a garlic-rich sauce, coated in...
Oyaki
Oyaki, a specialty of Nagano Prefecture, is made by mixing flour or buckwheat flour with water and kneading it into dough. The dough is rolled out thinly, fi...
Shinshu Salmon
Shinshu Salmon is a new salmonid variety bred by crossing rainbow trout and brown trout, combining the strengths of both. Its energy that would otherwise go ...
Shinshu Soba
Shinshu is said to be the birthplace of soba-kiri, or cut soba noodles. Nagano Prefecture’s large day-to-night temperature differences and well-drained mount...
Koshiabura
The new shoots that emerge in early spring have a distinctive aroma and are eaten as a mountain vegetable. Koshiabura is highly nutritious and is enjoyed in ...
Koikoku
Nagano Prefecture, especially the Saku area, is known for carp farming. Koikoku is a miso-based soup or stew made by simmering cross-cut slices of carp. The ...
Nametake
Nagano is known for its mushrooms, and most of the enoki mushrooms used to make nametake in Japan are grown there. Nametake generally refers to young enoki m...
Nozawana-zuke
In Shinshu, people say, “Snow, kotatsu, and pickled nozawana.” The region’s mineral-rich snowmelt and the temperature differences between day and night give ...
Togakushi soba
Togakushi soba refers to soba noodles from Togakushi, Nagano City, Nagano Prefecture (formerly Togakushi Village). Along with Wanko soba from Iwate Prefectur...
Sobagaki
Sobagaki is made by quickly mixing buckwheat flour with water or boiling water until it forms a dough-like mass. It is eaten by tearing off small pieces with...
