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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 toward spawning is r...
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 mountain fields are well ...
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 Nagano Prefecture 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 flesh is mild and te...
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 mushrooms simmered in...
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 nozawana its sweetne...
Togakushi soba
Togakushi soba refers to soba noodles from Togakushi, Nagano City, Nagano Prefecture (formerly Togakushi Village). Along with Wanko soba from Iwate Prefecture and Izumo soba fro...
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 chopsticks and dipp...
Kōfu Torimotsu-ni
Kōfu Torimotsu-ni, enjoyed in Yamanashi Prefecture, was once a hidden local favorite. Its savory seasoning has earned praise as a topping for rice and as a companion to drinks, ...
Shika Curry
Shika Curry is a specialty of Lake Motosu and Lake Shōji. Venison has a lighter taste than beef and is appealing for being low in calories and high in protein. In Fujikawaguchik...
Ozara
Ozara is a chilled noodle dish based on hōtō, a regional specialty of Yamanashi Prefecture. The noodles, served cold, are about halfway in thickness between hōtō and hiyamugi, a...
Koshu Wine Beef
Compared with beef from cattle raised on conventional feed, Koshu Wine Beef is said to oxidize less, resulting in tender, lean meat. It also has less of a strong beefy odor, mak...
Mimi Udon
Wheat flour is kneaded and rolled out, then cut into squares. Two neighboring corners of each square are pinched together to make a shape resembling an ear. The ears are said to...
Yoshida Udon
Yoshida Udon is a local specialty representing Fujiyoshida City in Yamanashi Prefecture, known for its exceptionally firm, chewy noodles. The wheat’s savory flavor deepens with ...
Koshigaya Duck and Green Onion Hot Pot
The Koshigaya Duck and Green Onion Hot Pot (こしがや鴨ネギ鍋, Koshigaya Kamo Negi Nabe) is a beloved winter specialty of Koshigaya City in Saitama Prefecture. This flavorful hot...
Hōtō
Hōtō is a local specialty of Yamanashi. This simple dish features flat noodles made from kneaded wheat flour, simmered in miso broth with ingredients such as pumpkin, potatoes a...
Awamanju
Awamanju, beloved in Yanaizu in Fukushima’s Aizu region, is a traditional Japanese sweet known for its vivid yellow color and distinctive texture. Its story dates to 1818, when ...
Aizu Soba
Aizu soba is made with buckwheat flour from a variety called “Aizu no Kaori” and is known for its firm texture and fragrant aroma. Buckwheat cultivation is also widespread in Ai...
Sauce Katsudon
Sauce katsudon, a specialty of Fukushima Prefecture’s Aizu region, is made with a thick-cut pork cutlet dipped in a sweet-savory house sauce and served over rice with shredded c...
Shimi-dofu
Shimi-dofu is a nutritious food rich in protein, calcium, iron, vitamin E, and lecithin. It keeps for a long time and can be used in a variety of dishes throughout the year. Fre...
Ika Ninjin
Ika Ninjin is a regional dish from northern Nakadōri in Fukushima Prefecture. This traditional New Year’s staple is a simple soy-marinated dish of finely sliced carrots infused ...
Dengaku
Dengaku is tofu skewered on bamboo, coated with miso or other toppings, and grilled over a fire. Aizu miso dengaku is known for its sauce, made by blending red miso with sugar a...
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