Nagano

  • Shinshu Soba

    One of Japan's three great sobas, fragrant noodles made with quality local flour and pure water.

    The climate with large temperature differences nurtures sweet buckwheat, with different making methods and broths by region including Togakushi, Kaiida, and Azumino. Diverse styles can be enjoyed including Togakushi style's bocchi-mori (small portion arrangement) and oshibori soba eaten with grated spicy daikon.

  • Oyaki

    Shinshu soul food of vegetables or sweet bean paste wrapped and steamed-grilled.

    Originated from wrapping seasonal vegetables, sweet bean paste, or nozawana in wheat flour dough and baking in hearth ashes. Currently variations have increased to steaming, grilling, and frying, popular as souvenirs too.

  • Sanzoku-yaki

    Bold fried chicken with garlic-flavored marinade.

    "Matsumoto-Shiojiri area local cuisine characterized by wildly frying whole bone-in meat pieces. Batter thickness and spices differ by shop, making eating comparisons enjoyable."

  • Minami-Shinshu Horse Sashimi

    Premium horse meat sashimi featuring pale pink lean meat and sweet fat.

    Horse meat culture has long been rooted around Iida City, with cold-aged lean meat eaten with garlic soy sauce or spicy miso sauce. High protein, low fat, also popular with health-conscious tourists.

  • Nozawana Pickles

    Winter staple pickle finished with crisp texture through cold preparation.

    Snow country vegetable originating from Nozawa Onsen Village. Salt-pickled immediately after harvest, developing unique flavor and crunchiness through lactic fermentation. Versatile ingredient also used in stir-fries and oyaki filling.