Nagano’s Proud Tradition of Japanese Buckwheat Noodles
Ina’s Unique Local Noodle Specialty
Shinshu Soba Crafted by Local Soba-Making Masters
Katsudon with a sauce made of the local foodstuff of Komagane.
Kurobuta pork meets burdocks, and here comes a new specialty dish in Minamishinshu!
A don with cherry pink high-grade horsemeat. Such varieties are only in Nagano?
A food culture, Jingisukan, born from a culture of breeding sheep.
In the area in Kiso, not Chimaki and Kashiwa-mochi, but Hobamaki
A preserved food that stays very tasty for long.
A food culture of a prefecture with no ocean.
Rediscovery of "soba"! A food that is very easy to digest, and also makes a good dish for sake.
Nagano's local food from the day before the beginning of spring to an equinoctial week
Using in-season vegetables for the filling is the key
The best feast when hosting guests.
A staple dish for celebrations
Typical local food from Shinshu transmitted to Ina and Kiso area
The soba culture peculiar to Nagano-ken
Event food in Otaki-mura and food for "Hare"
A dish made with potatoes that are harvested twice a year.
A Hands-On Oyaki Experience with a Scenic Café
A Rare Shinshu Soba Made with Oyamabokuchi
Ueda's Signature Yakitori with Garlic Soy Sauce
A Gently Sweet Traditional Fermented Food from Saku
A Signature Miso Ramen from Saku
A Local Specialty Inspired by a Famous Dam
A Traditional Shinshu Soba Served with Spicy Daikon and Grilled Miso
A Nostalgic Shinshu Favorite Loved for Generations
A Traditional Horse Offal Dish from the Ina Valley