Inago-no-tsukudani (Locust cooked in soy sauce)
Nagano
Inadani in the southern part of Nagano Prefecture has a long-standing culture of…
Nagano ｜ Our Regional Cuisines
Nagano
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Yashouma (Colorful Mochi)
Nagano
In the northern regions, February 15th is a day known as Nehan-e, commemorating …
Sasazushi (Bamboo Sushi)
Nagano
"Sasazushi" is a regional dish passed down in the city of Iiyama and the Joetsu …
Kobuna-no-kanroni (Sweet and Savory Simmered Small Crucian Carp)
Nagano
Saku City, located in the eastern part of the prefecture, is situated near the b…
Hooba Maki
Nagano
Hooba maki is a traditional festive rice cake in the Kiso region. It is made by …
Nozawana-zuke (Nozawana pickles)
Nagano
In the harsh cold of the prefecture, as winter approaches, no greenery can be ha…
Oyaki (Japanese stuffed dumplings)
Nagano
"Oyaki" is a local dish representing Shinshu, made by mixing wheat flour and buc…
Gohei Mochi
Nagano
"Gohei-mochi" is made by skewering half-pounded Uruchi rice(short-grain rice), d…
Sunki-zuke
Nagano
The mountainous Kiso region has a unique culinary tradition that includes a dish…
Tanabata Hoto
Nagano
Matsumoto City, situated in the almost exact center of Nagano Prefecture, offers…
Hoshi-kabocha no Egoma-ae (Dried pumpkin dressed with perilla seeds)
Nagano
The region known as Kinasa, also called the "Valley Capital," has a long-standin…
Shoyu Mame / Shoyu no Mi (Soy Sauce Beans / Soy sauce seeds)
Nagano
"Shoyu Mame" or "Soy Sauce Beans" is a fermented food traditional to the norther…
Shimi Daikon no Otaue no Nimono
Nagano
"Frozen Daikon Radish" is one of the preserved foods made by utilizing the cold …
Sake no Kasuni (Simmered Salmon in Sake Lees)
Nagano
In Japan, as part of the preparations to welcome Toshigami (the deity of the New…
Hitashi Mame (Soaked Beans)
Nagano
The soil in the northern part of the Nishiyama region is suitable for soybean cu…
Hangoroshi
Nagano
"Hangoroshi" refers to "botamochi" or "ohagi" in Nagano Prefecture, and it indic…
Gudakusan Misosiru (Gudakusan Miso Soup)
Nagano
“Gudakusan miso soup” is a soup with lots of ingredients such as seasonal vegeta…
Oshibori Udon
Nagano
“Oshibori Udon” is a local dish that originated from the Sakaki area in Hanishin…
Ego no Sumiso-ae
Nagano
The name "Ego" comes from boiled and kneaded seaweed called "egogusa," and it is…
Yatara
Nagano
“Yatara” is a mixture of finely chopped vegetables and pickles, similar to a “fu…
Notamochi
Nagano
“Notamochi” is a local dish eaten in the Suwa and Kamiina regions. The “nota” in…
Garlic Chive Senbei
Nagano
The mountainous region of Hokushin, being surrounded by mountains, has many crop…
Tenyose Jelly Cake
Nagano
The Suwa region’s kanten (agar agar) producing industry developed due to the are…
Takenoko jiru(Bamboo Shoot Soup)
Nagano
Takenoko jiru(Bamboo shoot soup) is a miso soup that uses Nemagari bamboo. It is…
Konetsuke
Nagano
"Konetsuke" is said to have been eaten by Yukimura Sanada, a feudal warlord, to …
Teuchi soba
Nagano
Soba is a typical local cuisine, so much so that Nagano Prefecture is known for …
Shioika no sunomono
Nagano
Because Nagano Prefecture is far from the sea, marine products were processed in…
Koikoku
Nagano
Saku City, located in the eastern part of Nagano Prefecture, has been cultivatin…
Imonamasu
Nagano
Imo-Namasu" is a local dish using potatoes in the Iiyama City area. In Japan, "N…
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
