Taichazuke
Taichazuke is a local bowl unique to Kashiwazaki, a specialty area of the top class sea bream on the Sea of Japan side. On top of the taimeshi, we put the fl...
Niigata wappa rice
Wappa rice is a dish that is served as a local dish of Niigata. “Wappa” is a bento box made by bending a thin plate of cedar. It is cooked rice cooked by add...
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,...
Boiled Kofu Bird
Kofu Tori Motsuni, which is eaten in Yamanashi Prefecture, is a popular dish hidden from the local area. It is a dish that is familiar to Kofu citizens so th...
Kurumagan
Kurumafu, which has long been familiar as a local dish of Niigata's “taste of omukuro”, is made from wheat flour and has no additives. Good digestion and abs...
noppei soup
Basically, it contains ingredients such as root vegetables, chicken, and konnyaku, and is characterized by the thickening of taro. It has been familiar with ...
ear udon
Knead the flour well, stretch it, cut into squares and make a pinch of two adjacent corners on one side. Its shape is exactly the shape of an ear. By looking...
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...
Koshu wine beef
Koshu wine beef is less oxidized than beef grown in conventional feed, resulting in a soft lean meat. On the other hand, it also reduces the smell of beef, m...