Regional cuisine of Nagano region
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...
Shinshu soba
Shinshu is said to be the birthplace of “buckwheat”. Nagano Prefecture became famous as “Shinshu soba” because it has a large temperature difference between ...
Soba
Buckwheat is made from buckwheat flour with the addition of water or boiling water, quickly stirred into a dumber-like mass. Tipping little by little with ch...
nameake
Nagano Prefecture is a famous mushroom production area, and most of the domestic Enokidake, which is a raw material for lickening, are also produced in Nagan...
Chushin region specialty bandit grilled
“Sanzoku yaki”, which can be said to be the soul food of Shinshu people, is a local dish of Nakashinobu region (Shiojiri City and Matsumoto City) in Nagano P...
Shinshu salmon
Shinshu salmon is a new variety of salmon that crossed rainbow trout and brown trout and inherited the strengths of each other. The energy required for spawn...
Nozawa pickled
As it is said to be “snow, kotatsu and leaf pickling in Shinshu”, this mineral-rich snow melting water and cold difference between day and night is sweet, Mi...
Nagano Oyaki
Oyaki, a specialty of Nagano Prefecture, is a food made by melting flour and buckwheat flour in water, kneaded, and then wrapped in a thin, sprawled skin wit...
Koshiabura
New shoots with a unique aroma that grow in early spring are edible and treated as wild vegetables. Koshi Abura is very nutritious, and in Nagano Prefecture,...
Togakushi soba
Togakushi soba refers to soba (soba) in Togakushi (formerly Togakushi village), Nagano City, Nagano Prefecture. Along with wanko soba in Iwate Prefecture an...
Koikoku
Nagano Prefecture (especially Saku region) is an area where carp farming is thriving. Koi-koku is a stewed dish like miso soup, made by cutting carp into rin...