Miso – one of the most significant seasonings in Japanese cuisine, is a traditional fermented food made from soybeans and Koji kin, a fermentation culture. Japan has various kinds of miso unique to the region and they are used not only in miso soup but also in a wide variety of Japanese regional cuisine. Shinshu miso, mainly made in the Nagano Prefecture, is said to be first made back in the Sengoku period by order of a powerful warlord in the region, Takeda Shingen. Shinshu miso is made from rice koji and soybeans, thus being called rice miso. It is light yellow in color and slightly on the spicy side. Gohei Mochi is a traditional regional food that’s been around in the city of Ina in southern Nagano. It used to be one of the offerings to thank God for blessing the farmers with new rice crops, and to ask for next year’s abundance again. To make Gohei Mochi, smash firm, steamed uruchi-mai (white rice) and divide them into small flat pieces, put them on skewers, brush them with a mix of miso paste, mirin, sugar and crushed walnuts, then grill them over a traditional irori stove or a gas stove.
Located right in the center of Japan, Nagano Prefecture is surrounded by land, and the mountain range, which soars as high as 2,000 – 3,000 meters, runs down north to south. Saku City in the eastern part of Nagano is known for its koi fish farming. The Chikuma river’s serene water is perfect for the production of rice and koi fish farming. Back in the day, farmers used to farm koi fish in the rice paddies while growing rice. These days, koi fish farming is done in farming facilities. The koi fish around the area is called Saku-Goi. The meat is dense with just the right amount of fat, and yet it has no distinctive smell of the koi fish. Some of the popular Saku Goi dishes are Arai, which is koi fish filleted and sliced, then soaked in ice water to remove the smell, Umani, a soy and sugar-simmered dish, or Koi Koku, which is also simmered but with miso. Koi fish is quite nutritious and it pairs well with Sake, the Japanese rice wine.
Nanaho area in Taiki-cho is widely known for producing Matsusaka Gyu, or Matsusaka Beef. Matsusaka Beef has great marbling and is reared under strict quality control. When visiting Taiki-cho, try Sukiyaki with Matsusaka Beef – they literally melt in your mouth!
Farming of Buri, or Japanese amberjack has been practiced in Taiki-cho. In recent years, they’ve created their own brand of Japanese Amberjack called Ise Buri, which is farmed by using a special blend of feed made with Shizuoka’s green tea, citrus fruits, and seaweeds. Bekko-Zushi, a sushi made with amberjack, is one of the traditional dishes in Taiki-cho. The name Bokko, which means tortoiseshells comes from how the glossy amberjack on the sushi rice resembles one.
Located in the Chubu region, Nagano Prefecture is landlocked and mountains as high as 2,000 – 3,000 run through the region from north to south. Japan is unique in the sense that Sake is made all over the country and each region has its own renowned brand of Sake. Particularly, Nagano is known for its many distilleries. Sakudaira in Saku city, located in the upper reaches of the Chikuma river, is known for its production of rice. For over 350 years, the area has been making sake and developing new ways to grow rice suited for sake making. Saku city has a cold climate and it is surrounded by Mt. Asama in the north and the Yatsugatake mountains in the south, along with the Chikuma river that runs through, making it abundant with water. The pristine water, called Shikomi-mizu, is the main ingredient of Japanese sake and it makes or breaks the quality. These factors – Saku city’s climate and an abundance of water make their Sake unique and original. There are 13 distilleries around the area and each one has its own philosophy of Sake making. Many of them offer tastings, so it’ll be a fun experience. One of those places that attract tourists is KURABITO STAY, the one and only hotel in the world that offers its guests Sake making while staying at an old distillery.
Nihoncha means green tea produced in Japan. Green tea is made by immediately heating the tea leaves and drying them after harvest to prevent them from oxidizing, and there are various types of green tea – gyokuro, matcha, bancha, hojicha, genmai-cha, etc. At green tea factories around the Ohigawa area, each makes unique and original green tea in terms of umami, bitterness, flavor, and color (the color of green tea when steeped).
Touted as the Jewel of Suruga Bay, Sakura ebi or Sakura shrimps are only 4 to 5 cm in size, yet they pack full of umami and flavor. They are translucent while in the water but once on the shore, their light pink pigments become more apparent, making them appear pink in color just like Sakura, or cherry blossoms. For conservation purposes and to protect the ecosystem, only the Shizuoka Prefecture has the permit to harvest them in Japan.
While serving guests with green tea is an often practiced custom, green tea is deeply rooted in the lives of Japanese people. The plush green and the aroma of green tea not only have a relaxing effect but also enhance the flavor of the dishes you’re having. Known as the largest producer of green tea in Japan, Shizuoka Prefecture has the perfect climate, advanced cultivation skills and methods, resulting in accounting for over 40% of all the tea fields in Japan.
Maze River & Ayu (sweetfish) Located in the middle of Gifu prefecture in central Japan, over 95% of the land in Maze village in Gero city is covered by forests. Forests provide a great source of water, making the Maze River the best fishing place for river fish, especially, ayu (sweetfish).
Variety of ayu dishes are served in regional cuisine restaurants and hotels around the Maze area. The most popular one is none other than the salt-grilled ayu. The entire fish is slightly salted, while a generous amount is pressed onto the head, backfin and tail. It is then skewered and grilled over a charcoal fire. Ayu in the Maze River has dense flesh with a distinct sweet aroma.
