Regional cuisine of Nagano region
Sanzoku-yaki
Sanzoku-yaki (山賊焼き, Sanzoku-yaki) is a beloved soul food of the people of Nagano, particularly in the Chushin region encompassing Shiojiri and Matsumoto....
Oyaki
Oyaki (おやき, Oyaki) is a beloved specialty of Nagano Prefecture. This traditional dish is made by kneading dough from wheat or buckwheat flour mixed with w...
Shinshu Salmon
Shinshu Salmon (信州サーモン, Shinshu saamon) is a unique breed created by crossbreeding rainbow trout and brown trout, combining the best traits of both spe...
Shinshu Soba
Shinshu, located in Nagano Prefecture, is said to be the birthplace of “soba kiri,” the origins of modern soba noodles. Nagano's large temperature differe...
Koshiabura
Koshiabura (こしあぶら) is a type of wild edible plant harvested in early spring for its tender sprouts, known for their distinctive aroma. Highly nutritious...
Koi Koku
Koi Koku (鯉こく, Koi koku) is a traditional dish from Nagano Prefecture, especially popular in the Saku region, known for its thriving koi (carp) farming. ...
Nametake
Nametake (なめ茸) is a delightful mushroom dish from Nagano, a region famed for its exceptional mushrooms. Enoki mushrooms, the primary ingredient for Nameta...
Nozawana Pickles
In Shinshu, there’s a saying: "Snow, a warm kotatsu, and pickled greens." Nozawana (野沢菜漬け, Nozawana tsukemono) is a local vegetable grown in the fertile...
Togakushi Soba
Togakushi Soba (戸隠そば, Togakushi soba) refers to soba noodles from Togakushi, located in Nagano City, Nagano Prefecture (formerly Togakushi Village). It i...
Soba-gaki
Soba-gaki (そばがき) is made by mixing buckwheat flour with water or boiling water and stirring it quickly into a dough-like consistency. It is eaten by tear...
Anyoji ramen
Anyoji ramen is a local ramen made with “Anyoji miso” from Saku City, Nagano Prefecture. Anyoji miso is said to have been popularized by Kakushin, a monk who...
Romen
Romen is a unique local gourmet born in Ina City, Nagano Prefecture, and is a dish made by adding mutton or cabbage to thick steamed Chinese noodles, then st...
