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…
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…
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…
Shioika no sunomono Nagano Because Nagano Prefecture is far from the sea, marine products were processed in…